Mini Review: MRE Southwest Beef and Black Beans with Sauce by Ameriqual
Here on a Saturday, Janet does a mini review of SW Beef and Bean MRE Entree. This entree is made by Ameriqual and is back in stock.
Janet normally doesn't work on weekends, but she was getting ready for our big Mountain House food sale (starts Today - March 1st 2015). The discounts are awesome so be sure to check it out. 25% - 41% off!
And as usual, this MRE entree is available on our MRE page at:
Cowboy Beans
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Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
Crockpot Southwestern Corn and Beans! An Easy, Healthy Recipe!
Try this hearty, healthy, delicious Crockpot Southwestern Corn and Beans recipe! It is super easy to make in your crockpot or slow cooker. This corn and red bean recipe is perfect as a main dish or side dish. You can also serve it on rice, in a burrito or on a taco salad. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Southwestern Corn and Beans. Watch this cooking video and make this Crockpot Southwestern Corn and Beans recipe for dinner tonight!
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PRINT RECIPE for Crockpot Southwestern Corn and Beans:
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RECIPE: Crockpot Southwestern Corn and Beans
INGREDIENTS:
2½ cups onion, chopped
¼ teaspoon red pepper, crushed (dried)
1 teaspoon garlic, minced
2 15 ounce cans red kidney beans, rinsed and drained
4 cups corn, frozen (about 16 ounces)
1 14 ounce can tomatoes, diced
1 cup green bell pepper, chopped large
2 - 3 teaspoons chili powder
½ teaspoon cumin, ground
½ teaspoon salt, Kosher (or to taste)
½ teaspoon black pepper, ground
¼ cup water
INSTRUCTIONS:
1: Combine all ingredients in a crockpot.
2: Cover. Cook on high 2 1/2 - 3 hours or low for 7 - 8 hours.
3: Stir. Add more salt and pepper if desired. Serve.
NOTES:
These Southwestern Corn and Beans are delicious as a main or side dish. They are tasty topped with salsa, sour cream, and guacamole. They are delicious served with tortilla chips, in a burrito and on rice or a taco salad.
Adjust the seasonings to your taste.
Cut the green peppers in 1/2 - 1 inch pieces.
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Unlock the Delicious Secret Behind Southern Style BBQ Beans!
Smoky and Savory Southern Style BBQ Baked Beans - Looking for a delicious and flavorful side dish for your next barbecue or cookout? Look no further than this smoky and savory Southern style BBQ baked beans recipe. This recipe is sure to impress your guests with its bold and delicious flavors. Slow-cooked to perfection with a blend of savory spices, bacon, and tangy barbecue sauce, these baked beans are the perfect complement to any grilled meat or barbecue dish. So fire up the grill, grab a plate, and dig in to these mouthwatering Southern BBQ baked beans!
Ingredients:
1 pkg. Thick Cut Bacon
1 cup chopped Onion
2 Garlic Cloves
2 28oz cans Baked Beans
1 cup BBQ Sauce
1/2 cup Ketchup
1 tbsp. Chili Powder
1 tsp. Liquid Smoke
Brown Sugar
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MRE Review: US Army MRE Menu 24 Southwest Beef and Beans MRE Ration
MRE Review: US Army MRE Menu 24 Southwest Beef and Beans MRE Ration
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