Best Tex Mex Beans Recipes

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

TEX MEX RED BEANS AND RICE

Steps:

• Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
• When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

TEX-MEX SMOKED SAUSAGE BAKED BEANS

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium-high. Add sausage; cook 2-3 minutes until just starting to brown, stirring occasionally. Add onion and poblano; cook 4-5 minutes, stirring occasionally, until vegetables are softened. Add cumin and cook about 30 seconds, stirring constantly, until fragrant. Remove from heat and stir in ketchup, brown sugar, lime juice, chipotle peppers, Worcestershire, salt, pepper, and beans.
• Spoon mixture into an 11x7-inch (2-quart) broiler-proof baking dish coated with cooking spray. Cover with foil. Bake until bubbly, 35 to 40 minutes.
• Preheat broiler to high. Uncover beans and top with cheese. Broil until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro.

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
• Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
• Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

TEX-MEX BLACK BEANS & SAFFRON RICE

Steps:

• Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
• While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
• Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
• Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
• When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
• Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
• Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
• Sprinkle with cilantro leaves (optional) if you like and serve immediately.
• NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

TEX-MEX PINTO BEANS

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on high heat setting 7 to 9 hours or until beans are tender.

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• 1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.

TEX-MEX PINTO BEANS

Steps:

• Wash and clean the beans, then bring them to a boil in 4 cups of water.
• Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
• In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
• Put the spices aside and rinse the skillet.
• Cook the bacon in the skillet, saving the fat.
• Remove the bacon and add the onions and garlic, and saute them for a minute.
• Seed and chop the tomatoes and chop the bacon.
• When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
• Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
• Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
• Add more water if necessary.
• Start checking the beans every 15 minutes for doneness.
• To thicken the liquid, reduce it by cooking longer, or mash some of the beans.

MARTHA'S SLOW COOKER TEX MEX CHICKEN AND BEANS

Steps:

• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. (Do not open lid or stir.) Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

TEX-MEX BEEF AND BEANS FOR A POTLUCK DINNER

Steps:

• In oven proof large pan, brown beef, onions,and celery until beef is done.
• Dissolve boullion in water; stir into beef.
• Stir in next 7 ingredients.
• Cover and bake at 375* for 60 minutes, or until bubbly.
• Stir, top with bacon.

TEX MEX GREEN BEANS

Steps:

• In pan, melt butter and sauté onion.
• Add beans, Rotel, and jalapenos; simmer for about 15 or 30 minutes.
• Serve warm.

TEX-MEX CHILI BEANS

Steps:

• 1. Soak them beans in a big pot of water overnight. Next morning, pour the water off the beans into a colander. In the pot you're gonna cook them beans in, add the olive oil and sauté the onions and garlic. Add the tomatoes, the beans and all the rest of the ingredients. (Is this easy, or what?) Cover in water and cook at medium heat for about an hour or so. The beans should be soft and the juice should have cooked down a bit. If the beans are still a bit hard,and it seems to need more water, say, after 40 minutes or so, add a cup or two and let that cook down some. And, honey, you got yourself some tasty chili beans!
• 2. NOTE: When I make my Tex-Mex Chili, I start with this bean recipe. Then,in a fry pan, I brown 1 or 2 lbs. of ground round, add a teaspoon of all the spices I used in my beans, pour off any excess grease and set aside a minute. THEN: get a saucepan, pour some of that juice (1 cup or so) from the beans into a separate pot/let it boil up/ add a tablespoon of flour (or a little more if it's not thick)/whisk it til it's like a thick gravy/pour the gravy into the meat mixture/ then add the meat mix all into the beans/stir it up/let cook for another 15 minutes or so...and you got yourself some great Tex-Mex Chili! Stick it in a big bowl/top with guacamole, a spoon of picante sauce,sour cream blob, fresh chopped cilantro, and a couple of corn chips and grated cheddar cheese...and you'll be the kitchen queen, for sure!

TEX-MEX RED BEANS AND RICE RECIPE - (4/5)

Steps:

• Cook rice according to package directions. At the same time, heat the oil in a skillet. Add onions and sauté till tender and translucent. Then add the chili powder and cook 1 minute. Add beans, salsa and water. If the mixture is too thick, add an additional 1/4 cup water. Bring to a light boil, reduce heat and simmer about 5 minutes - longer if the mixture is too watery. Then serve over the rice with a small dollop of sour cream. Serves 3 to 4 people.

SLOW-COOKED TEX-MEX CHICKEN & BEANS

Steps:

• In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
• Season chicken with salt and pepper; arrange on tope of bean mixture.
• Scatter onion and bell pepper on top of chicken.
• Cover and cook on low heat for 8 hours (do not open lid or stir).
• Remove chicken from stew; shred into large pieces and return to stew.
• Serve topped with sour cream and cilantro.
• Oven Method:.
• Preheat oven to 350°.
• Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
• Cover pot and bring to a simmer on stove top.
• Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
• Proceed with step 3.

TEX-MEX BEANS ON TOAST

Steps:

• Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.
• Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.
• Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.

TEX-MEX BLACK BEANS AND RICE

Steps:

• In medium saucepan, combine water, rice and bouillon; bring to a boil. Reduce heat; simmer covered for 15 to 20 minutes or until rice is tender. Stir in beans and salsa. Heat through. Refrigerate leftovers.

TEX-MEX RICE AND BEANS DIPPING PLATE

Steps:

• Cut each tortilla into six wedges; arrange in a single layer on a baking sheet coated with cooking spray. Spray tortillas with cooking spray. Bake at 400° for 8-10 minutes or until crisp; remove to a wire rack to cool.
• Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink. Add the beans, tomatoes, tomato paste, chili powder, cumin and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
• Spoon over rice onto a serving platter. Top with beef mixture, cheese and green onions. Arrange tortilla wedges around edge of platter. Enjoy.

TEX-MEX BEANS

Steps:

• Mix the beans, onion and coriander together, then stir in the oil and vinegar with some seasoning. Top with the tortilla chips.