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Showing results for tags 'beans'.
Found 12 results
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I picked up 2 lb. of 98% fat free ground turkey breast the other day. I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point) I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients. 1 ½ Tablespoons Olive Oil 2 lb. Pounds 98/7 Lean Ground Turkey ½ Yellow Onion (Diced) ½ Red Onion (Diced) I Poblano Pepper (Diced) 1 Red Bell Pepper (Diced) 1 ½ Teaspoons Minced Garlic 1 6 Oz. Can Diced Green
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- derhusker
- turkey chili
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This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video. Ingredients: vegetable oil 1/2 medium onion, diced 3-4 anaheim peppers, diced 3 cloves garlic, minced 2 tsp cumin ~1 cup dry black beans (1/3 lb) 1.5 quarts smoked poultry stock (chicken or turkey) ( 1 pint fire roasted tomato sauce ( ~2 cups sweet corn kernels 2-3 chicken breast
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- beans
- left over turkey
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This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds! Ingredients 1 pack bacon, diced 1 onion diced 1 cup brown sugar 1/2 cup apple cider vinegar 1 tsp garlic powder 1 tsp dry mustard 1 tsp salt Drain: 1 can dark red kidney beans 1 can garbanzo beans 1 can baby limas 1 can butter beans 1 large can baked beans Sautee bacon and onion until cooked and onions are transl
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- Beans
- Dutch oven
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I was looking for a baked beans recipe, and found this one. Not too sweet, and I think it's pretty good. I'll try it without the honey next time. I added some smoked pork I had in the freezer. Soaking black eyed peas isn't necessary, or any bean really. The peas cook quick. I just bring to boil and put the pot in 250° oven for 30 minutes. Add salt after 15 minutes when they start to soften.. http://www.popsugar.com/food/Barbecued-Black-Eyed-Peas-26341349 INGREDIENTS 1 1/2 cups dried black-eyed peas 2 teaspoons plus 3 tablespoons olive oil, divided 1/2 onion, diced 1 green bell pepper,
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Aaron Franklin BBQ Pinto Beans: Ingredients: 1 pound dried pinto beans 1/4 medium yellow onion, diced 1/4 cup chili powder 1 1/2 tablespoons kosher salt (*see note below) 1 tablespoon black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon ground cumin 1 cup chopped smoked brisket 8 cups water Instructions: Rinse the pinto beans and remove any rocks or debris. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 8 cups of water, stir until the spices are well distributed, and then soak the bean
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- beans
- pinto beans
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After watching John’s Beer Braised Chili video I wanted to try some kind of bean dish. I bought some pinto beans and soaked 1 lb over night. I had some left over pulled pork in the freezer so I thawed out a package. Got out the Dutch oven and put in the pork, 1 chopped yellow onion, 2 Tbs spoons of EVOO and 2 minced cloves of garlic. Let that cook for 5 min. Dumped in a Karl Strauss Red Trolley Ale and cook another 5 min. Now the beans, 1 ½ cups of water, 1 ½ diced jalapenos, 1 tsp of chili powder, 1 tsp of Cajun seasoning, ¼ tsp of cumin, ¼ tsp of rosemary flakes, ¼ tsp of Mexican orega
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A Pastrami from a Corned Beef Cook with Kamado Pork-N-Beans, Kamado Corn Bread and Crawfish Boil Potato Salad. Bought an 8.3 lb corned beef at Costco a while back and I decided to do a pastrami cook with it. I have done pastami from a raw brisket start before and I just wanted to compare that to a short cut approach. This pastrami was good but the favor profile on the meat itself when I did my own cure was deeper and more pronounced in its elements. Soaked the corned beef in water for a day (which may have been too long of a soak) and then dried it, coated it with Steen's cane syrup and a t- 13 replies
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I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans in these pics, as that’s what I had on hand, but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 1 ½ cups Chopped celery 1 ½ cups of chopped bell pepper 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp
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Here's some of what we had for dinner yesterday evening. The 5.5lbs (raw) butt was cooked on a friend's XL BGE at 280F over 6.5 hours to an internal temp of 203F, then double wrapped in foil and blanked and placed into a warmed cooler. It sat for about 4 hours until we were ready to eat. Had I planned a little better, I would have extended the cooking time by running a bit lower pit temp so I wouldn't have had to hold it as long. Friends were originally supposed to get together for 6 and eat at 7, but we had to push it out a little bit because of some stragglers and appetizers. For appetizer
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I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans, as that’s what I had on hand but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 2 cups Chopped celery 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp. garlic powder 1 ½ tsp. Mexican oregano 1 ½ tsp.
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I have had this recipe over twenty years. Found it in a food magazine and it never disappoints. Here it is: Ingredients: 1/2lb. Sliced bacon, diced 1/2c. Ketchup 1/2lb. ground chuck (or beef) 1/2c. Sugar 1c. chopped onion 1/2c. Packed brown sugar 1 28oz. can, Pork & Beans 2T. Prepared mustard 1 17oz. can lima beans, rinsed & drained 2T. molasses 1 15-16oz. can kidney beans, rinsed & drained 1t. salt 1/2c. barbecue sauce 1/2t. Chili powder If using oven: Preheat to 350' In large skillet, cook onion, beef, bacon, and onion until meat is browned and onion is tender, drain Transfer to
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After watching John’s Beer Braised Chili video I wanted to try some kind of bean dish. I bought some pinto beans and soaked 1 lb over night. I had some left over pulled pork in the freezer so I thawed out a package. Got out the Dutch oven and put in the pork, 1 chopped yellow onion, 2 Tbs spoons of EVOO and 2 minced cloves of garlic. Let that cook for 5 min. Dumped in a Karl Strauss Red Trolley Ale and cook another 5 min. Now the beans, 1 ½ cups of water, 1 ½ diced jalapenos, 1 tsp of chili powder, 1 tsp of Cajun seasoning, ¼ tsp of cumin, ¼ tsp of rosemary flakes, ¼ tsp of Mexican orega
