How To make Mexican Baked Beans
2 c Dried white beans
Water 3 Jalapeno peppers, chopped
1 Green or red pepper, chopped
1 Onion, chopped
1 ts Garlic powder (or 2-3 minced
-cloves garlic) 29 oz Can crushed tomatoes
1 1/2 tb Chili powder
1 ts Cumin
1/4 c Molasses
Salt and pepper to taste Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And it's yummy, too.
How To make Mexican Baked Beans's Videos
Nachos Refried Beans and Salsa | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana
Watch Chef Anupa makes some delicious nachos with her favourite foodie friend this week. Don't miss the fun
NACHOS REFRIED BEANS AND SALSA
Ingredients
1 cup maize flour (makai ka atta)
3 tablespoons refined flour (maida) + for dusting and coating
¼ teaspoon turmeric powder
Salt to taste
30 grams processed cheese
Oil for deep-frying
Chopped fresh coriander leaves for garnishing
Spice mix
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon cumin powder
1 teaspoon paprika
½ teaspoon red chilli powder
Salt to taste
Refried beans
¾ cup kidney beans, soaked for 6-8 hours
1 tablespoon oil
1 tablespoon chopped garlic
1 large onion, finely chopped
1 teaspoon red chilli powder
½ teaspoon cumin powder
2 medium tomatoes, chopped
Salt to taste
2 tablespoons tomato ketchup
1 tablespoon butter
Crushed black peppercorns to taste
½ tablespoon chopped fresh coriander leaves
Salsa
1 medium onion, peeled
2 medium tomatoes
½ medium green capsicum
1 teaspoon chopped garlic
1 teaspoon sugar
Salt to taste
1 green chilli, finely chopped
Method
1. Pressure cook red kidney beans alongwith 2-3 cups water till 5-6 whistles. Open the lip when the pressure is released completely. Drain the red kidney beans in a bowl and reserve the stock.
2. To prepare nachos, mix together maize flour, 3 tablespoons refined flour, turmeric powder and salt in a bowl. Add sufficient water and knead into a semi-soft dough. Set aside.
3. Heat sufficient oil in a kadai.
4. To prepare refried beans, heat oil in a non-stick pan. Add garlic and sauté till golden brown. Add onions and sauté till translucent.
5. Add chilli powder and cumin powder and sauté. Add tomatoes and salt and sauté till soft and pulpy.
6. Add red kidney beans and mix, Add 1 cup kidney bean stock, mix, cover and cook on low heat for 3-4 minutes.
7. To prepare salsa, roughly chop onion, tomatoes and capsicum and transfer in a jar. Add garlic, sugar, salt and green chilli.
8. Roughly mash the refried beans mixture, cover and cook for 2-3 minutes. Add 1 cup of red kidney bean stock gradually, mix and cook till the mixture thickens.
9. Coarsely grind the salsa mixture using an electric hand blender. Refrigerate it.
10. Knead the dough again dusting with some refined flour and divide it into large equal portions. Coat each portion with some refined flour and roll out into large thin discs.
11. Cut each disc into rectangles and further cut into triangles. Prick the triangles using a fork.
12. Deep-fry the triangles in hot oil till golden brown and crisp. Drain on absorbent paper.
13. To prepare spice mix, mix together onion powder, garlic powder, cumin powder, paprika, chilli powder and salt in a bowl using fingers.
14. Sprinkle some spice mix on top of nachos while they are still warm and toss well.
15. Add tomato ketchup to refried beans and mix. Add butter, crushed peppercorns and coriander leaves, mix and cook for 1 minute.
16. Put salsa in another bowl.
17. Place nachos in a serving platter and put some refried beans and salsa on top. Grate cheese on top and serve immediately garnished with some coriander leaves.
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Nachos With Beans And Cheese | How To Make Baked Nachos | Easy & Simple Party Recipe | The Foodie
When guests are coming to your place or you just want to give yourself a lip-smacking treat, these nachos with beans and cheese are just perfect for you. Tender beans, delicate cheese, and salty nachos are a delicious blend of flavors. It's easy to make and never fails to impress anyone.
#NachosWithBeanandCheese #BakedNachos #TheFoodie
10 Minute Refried Beans | Quick Easy Refried Beans | #shorts
Make these quick easy refried beans in 10 minutes. This easy recipe shows you how to make refried beans from canned beans. You can make this from any canned beans you have in your pantry.
Ingredients:
1 tsp oil
1/2 chopped onion
1-2 chopped jalapeño peppers
1 tsp oregano
1 tsp cumin
1/2 tsp salt if needed
2 cans of pinto, red, kidney or chili beans of your choice.
Add oil to a hot pan and quickly sauté the onions and jalapeños. Add oregano and cumin, then add two cans of beans with their liquid. Mash well with a potato masher and cook for about 5-10 minutes constantly stirring until they are at your desired consistency. They thicken more on cooling, so don't cook them too dry.
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Refried Beans | Sanjeev Kapoor Khazana
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BBQ Ribs w/ Cowboy Baked Beans
Best Damn Baked Beans Ever
Here’s the recipe
You Can't Have A Cookout Without THIS! (Best Baked Beans Ever)