Ancho Beans and Rice
From artvandelay 17 years ago
- 24 minutes to make
- Serves 6
This is an original recipe and may still need some bugs worked out as far as exact volumes of broth or water go. Should be moist but not too thick or too waterey. Very tasty though if you like beans and rice. Goes good with a wedge of corn bread or a crusty bread.
Ingredients
- 4 to 6 bacon strips shopping list
- 1 small onion shopping list
- 1 stalk of celery shopping list
- 1 ear of corn shopping list
- 2 to 3 cans of pinto beans (or two cups of dried pintos soaked overnight) shopping list
- 1 pound of smoked sausage sliced into 1/4 inch thick rings shopping list
- 1 ancho pepper chopped into small to medium sized pieces shopping list
- 1 chipotle pepper chopped (more or less depending on how spicy you like) shopping list
- 1 tbspn of chopped Chinese parsley(cilantro) shopping list
- 1/4 cup of chopped green onion (for garnish) shopping list
- 1 can of chicken broth shopping list
- salt and black pepper to taste shopping list
- 1 to 2 cups of cooked brown rice shopping list
How to make it
- Fry off bacon strips and chop. Put aside to use later.
- Brown sausage in bacon oil (can replace bacon oil with olive oil).
- Add chipotle pepper and ancho pepper
- Add onion and celery, saute till vegetables are lightly browned.
- Pour chicken broth into slow cooker.
- Add browned off mixture and pinto beans to chicken broth.
- Season with salt and pepper.
- Cook on medium for two to four hours.
- Lower heat to low setting and add chinese parsley and reseason.
- Cook till ready to serve over brown rice.
- Garnish with chopped bacon and green onions.
- Goes good with corn bread.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- marmielindo Inverness, FL
- artvandelay Spring, TX
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