Southwestern Bean Bake Recipes

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 425°F. In 2-quart saucepan, heat beans, tomatoes, salsa and ketchup to boiling, stirring occasionally; remove from heat. Pour into ungreased 2-quart casserole.
• In medium bowl, stir remaining ingredients until soft dough forms; beat 20 strokes. Drop dough by spoonfuls onto bean mixture; spread to edge of casserole.
• Bake uncovered 20 to 25 minutes or until golden brown.

Steps:

• Heat oven to 350°F. In ungreased 2 1/2-quart casserole, place green beans. In medium bowl, mix soup, dip and chiles; stir into beans. Bake 20 minutes.
• Remove from oven. Stir mixture; bake 15 to 25 minutes longer or until hot and bubbly. Sprinkle with corn chips; bake 5 to 10 minutes longer or until bubbly around edge.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Steps:

• In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture. , Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through.

Steps:

• Saute onion, bell pepper, chili and garlic in oil in large skillet until tender, about 8 minutes.
• Combine onion mixture and remaining ingredients in 1 1/2 quart casserole.
• Bake at 350 degrees, covered, 30 minutes.
• Uncover and bake 15-20 minutes or until liquid is nearly absorbed.
• Discard bay leaf.

Steps:

• Add beans to a saucepan; add enough water to cover; add in the vinegar; soak overnight.
• Drain and rinse beans.
• Add beans and remaining ingredients to a slow cooker; stir to combine.
• Cover and cook on HIGH for 4 hours.
• Stir, then continue cooking on LOW for 3-4 more hours or until the beans are tender.

Steps:

• In a 5-quart saucepan, heat oil over medium-high. Cook onion until translucent, stirring often, 3 minutes. Add garlic, mustard and chili powders, cumin, tomatoes, brown sugar, beans, and 3 cups water.
• Bring to a boil; reduce heat to medium-low. Cover; simmer, stirring occasionally, 50 minutes. Uncover; cook until thick, about 10 minutes more. Stir in vinegar; season with salt and pepper.

Steps:

• Soak beans for 6 hours or overnight. Drain and mix remaining ingredients in a 2qt casserole. Add enough water to be 1/2" above level of bean mixture. (this was to the top of my casserole dish).
• Cover with foil and bake at 375 about 3 hours. Be sure to check after an hour and again after the 2nd hour to see if more water is needed. I ended up adding maybe 1/2 - 1 cup more each time.
• This may also be done on the high setting of your slowcooker for 6-8 hours. I just didn't think far enough ahead to do mine that way.
• You can substitute dried pintos, or even great northerns, if you don't have black beans.

Steps:

• In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.