TEXAS TWO BEAN SOUP
Make and share this Texas Two Bean Soup recipe from Food.com.
Provided by TishT
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, combine the onions and garlic with the oil and salt.
- Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
- Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
- Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
- Add the black-eyed peas, your choice of beans, and the barbecue sauce.
- Mix well, cover and simmer for 10 minutes.
- Add salt to taste.
- Garnish with crushed tortilla chips and sour cream on top if desired.
Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3
TEXAS TWO-BEAN SALAD
Whether for the picnic basket or the dinner table, this easy bean salad fits right in.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g
TEXAS TWO BEAN TAGINE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. An American fusion of a spicy Moroccan Tagine and a smokey Texas Chili. No need to buy a fancy tagine, Reynolds Wrap Foil makes the perfect budget friendly substitute!
Provided by fwexpo
Categories Meatballs
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 25
Steps:
- Line a baking sheet with Reynolds Wrap foil. Gently mix the meatball ingredients in a large bowl. Roll meat mixture into 1 1/2-inch meatballs and place on lined baking sheet. Set aside.
- Preheat oven to 350 degrees. Heat oil in heavy bottomed 12 inch skillet over medium heat. Add onions, cook until translucent, about 5 minutes. Add garlic, smoked paprika, and ground cinnamon, cook 2 minutes. Add broth and tomatoes with juice, bring to a simmer. Stir in black beans, pinto beans and apple cider vinegar. Carefully add meatballs to tagine. Gently submerge in liquid.
- Tear a large piece of Reynolds Wrap Foil and form into a cone that fits just inside of the skillet. Cover with foil cone and place in oven. Bake until meatballs are cooked through, about 30 minutes. Gently stir in peaches with syrup and almonds, heat through. Add salt, pepper and more vinegar if necessary.
- Serve immediately over hot cooked rice. Garnish with fresh chopped cilantro if desired.
Nutrition Facts : Calories 859.9, Fat 27.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 848, Carbohydrate 107.1, Fiber 22.1, Sugar 16.9, Protein 47.7
CHICKPEA & TOMATO TAGINE
Make and share this Chickpea & Tomato Tagine recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir.
- Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly.
- Add 1 cup of water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer.
- Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender.
Nutrition Facts : Calories 369.1, Fat 5.5, SaturatedFat 0.8, Sodium 612.8, Carbohydrate 70.7, Fiber 14.1, Sugar 12.1, Protein 14.4
MOROCCAN CHICKEN & CHICKPEA TAGINE
Make and share this Moroccan Chicken & Chickpea Tagine recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout.
- Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices.
- Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.
Nutrition Facts : Calories 326.3, Fat 8.9, SaturatedFat 1.4, Cholesterol 50.4, Sodium 891, Carbohydrate 34.5, Fiber 6.7, Sugar 1.2, Protein 26.5
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