Recipe: Texas Pinto Beans

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Texas Pinto BeansEstimated Cost:  $6.50

Prep Time:  15 minutes

Cooking Time:  2 hours

Serves:  8

A Tex-Mex variation of a classic “pot of beans” recipe.   A bag of dry pinto beans is transformed into something magical when combined with chicken broth and onions. Salsa Verde (green salsa), jalapeno, and healthy spoonful of cumin bring the kick.

With sour cream, shredded cheese, and warm tortillas on the side, Texas Pinto Beans are transformed from a side into a meal.  Easy to make, inexpensive to buy, and delicious – I recommend adding Texas Pinto Beans to your table soon.

1 bag (1 lb.) dry pinto beans
1 carton (32 oz) chicken broth (4 cups)
1 lg. onion, chopped
1 jalapeno pepper, chopped (how to)
2 cloves garlic, minced (how to)
1/2 cup Salsa Verde (green salsa)
1 tsp. cumin
1/2 tsp. ground black pepper
water, if needed

1. Place all ingredients, except water, in a large stockpot. Bring to a boil over medium heat. Reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

2. Serve with extra Salsa Verde, diced tomatoes, sour cream, and warm tortillas if desired.

Mike’s comments:

Serve these with the suggested extras during your next game night, but be sure to print off extra copies of the recipe.

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Recipe: Salsa Verde Corn & Bean Salad

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Salsa Verde Corn and Bean SaladEstimated Cost:  $8.00

Prep Time:  15 minutes

Chill Time:  2 hours (optional)

Serves:  5

Salsa Verde,  a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion, is one of my favorite things in the world.  Whether I am using it as an ingredient in a flavorful recipe such as Salsa Verde Corn & Bean Salad, pouring it over my enchiladas (Simple Green Enchiladas), or just using it as a dip for my tortilla chips, it always makes my tummy smile.  This is a simple, affordable, and delicious summer salad and Salsa Verde gives it culinary soul.

1 1/4 cups garlic and lime salsa Verde
1 cup red pepper, diced
1 cup frozen whole kernel corn, thawed and drained
1 can (15 oz.) black beans, rinsed and drained
1 mango, peeled, pitted and diced
2 Tbs. fresh cilantro leaves, chopped

1. In a medium bowl, combine the salsa, pepper, corn, beans, mango and cilantro; toss to coat. Cover and refrigerate at least 2 hours.

Mike’s comments:

It is very important to make sure the corn and black beans are well drained in this recipe. Failure to do so leaves you with more of a dip, then a salad (speaking from experience).

If you are having troubles finding garlic and lime salsa Verde at your grocery store you can substitute the same amount of regular Salsa Verde, 1 teaspoon of garlic powder, and 1 tablespoon of lime juice.

Recipe: Simple Green Enchiladas

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Green EnchiladasEstimated Cost:  $10.00

Prep Time:  15 minutes

Cook Time:  15 minutes

Serves:  5

I grew up in a small “one fast food restaurant town”.  And of course, it was McDonalds.  I remember going roller skating at “The World of Wheels” as a tween, quite often.  As we were to young to drive we were many times picked up by my friends older brother.  He was very cool and would take us to “Taco Bell” after skating.  This was a culinary treat and a nice change of pace from Mickey-D’s.  I remember ordering off the Taco Bell retro menu and I would always get a beef tostada with green sauce.  If they were out of green sauce, I wasn’t having a tostada. 

It wasn’t for many years that I first started cooking with salsa verde.  Here is one of my favorite recipes using “green sauce”.  It’s not tostadas, but its close!

2 cups salsa verde (green salsa)
1 cup sour cream
10 flour tortillas (6″ diameter)
2 cups shredded cooked chicken
1 pkg. (1.5 oz.) taco seasoning
1 can (16 oz.) refried beans
1 1/2 cup Monterey Jack cheese, shredded
sour cream

1. Preheat oven to 350°F.

2. In a medium-bowl mix the salsa verde and sour cream; combine well.

3. In another medium-bowl combine the chicken and the taco seasoning; mix to cover chicken. Mix the refried beans with the chicken; stir to combine.

4. Dip each tortilla into the green sauce insuring to coat both sides.

5. Spoon 1/3 cup of the chicken mixture onto each tortilla; roll up (the tortillas!). Place seam sides down in ungreased 13x9x2-inch baking dish. Pour remaining green sauce over enchiladas; sprinkle with the cheese.

6. Bake at 350°F until cheese is melted, about 15 minutes. Serve with sour cream.

Mike’s comments:

These totally rock. If you’d like Red Enchiladas for a change simply substitute 2 cups of red salsa for the salsa verde.

When you make Simple Green Enchiladas, consider using a pre-roasted chicken from the grocery store. You know, the ones they have at the checkout lines. It will save you lots of prep time. You can actually stretch one of those birds into three meals. The initial chicken dinner, the recipe shared here, and then make chicken soup with what is left.