RED CALDWELL'S PRIZE WINNIN' PINTOS
This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.
Provided by Pierre Dance
Categories Beans
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
RED'S PRIZE WINNIN' PINTOS
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Provided by Nimz_
Categories Beans
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight.
- Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
- When the beans are done, test for salt and adjust to our preference.
- **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
- Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
- Try using chipotles 2-3 instead of the jalapeno peppers.
- Use fresh jalapeno peppers instead of the canned.
Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2
RED WINE RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
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