PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
HASSELBACK SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
- Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
- Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
- Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
- Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams
Nutrition Facts : Calories 150 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 260 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 4 grams, Sugar 8 grams
RAZORBACK BEANS
I usually spice this up by adding a bit more chili powder and oregano! ~Enjoy!
Provided by Embers Stephens
Categories Other Main Dishes
Time 3h25m
Number Of Ingredients 13
Steps:
- 1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat; cover and let soak 1 hour.
- 2. Drain beans; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain 2 cups liquid from beans, save. Discard -remaining- liquid. Add the saved 2 cups liquid back to beans.
- 3. Combine ground beef, chopped onion, and chopped bell pepper in a skillet; cook until beef is browned, stirring to crumble. Add beef mixture and remaining ingredients to beans. Bring to a boil, cover, reduce heat, and simmer, and simmer 1 hour and 15 minutes. Add additional water, if necessary.
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