Cajun Brew Pork N Beans (Crockpot) Recipe
5 cans Pork-n-Beans (2nd to smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Tuesday, May 19, 2009
Wednesday, May 13, 2009
Smokin' Texas Chili
Smokin' Texas Chili
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 1 hour 45 minutes
Serves: 6
A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
Ingredients:
2 tablespoons olive oil
1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups Pace® Chunky Salsa, any variety
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) red kidney beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
Chili Toppings
Directions:
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
Sprinkle with the cilantro and Chili Toppings, if desired.
Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 1 hour 45 minutes
Serves: 6
A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
Ingredients:
2 tablespoons olive oil
1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups Pace® Chunky Salsa, any variety
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) red kidney beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
Chili Toppings
Directions:
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
Sprinkle with the cilantro and Chili Toppings, if desired.
Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.
Subscribe to:
Posts (Atom)
