Tag Archive | Beans

Recipe: Texas Beef Skillet / Cheesy Chips and Beans

Texas Beef Skillet

Texas Beef Skillet / Cheesy Chips and Beans

This recipe is my Mom’s. I grew up eating this and it was one of my favorite meals. It brings so much comfort and it’s so healthy and cheap to make. Who knew growing up that my mom could cook such great tasting, healthy meals on a budget? I never knew then, but I’m happy to know now! The only modification I make is that I don’t use peppers (Mom would use 3 Tbs chopped green pepper), and I bump up the chips and cheese.


1 lb. Ground Beef
3/4 c Chopped Onion
16 oz. can Diced Tomatoes, with liquid
15 oz. can Kidney Beans, with liquid
1/2 c Water
1/2 c Rice, uncooked
1 1/2 tsp Chili Powder
1/2 tsp Garlic Salt
1 c Shredded Cheese
Chips, crushed


In a high sided large skillet, cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, with liquid; kidney beans, with liquid; water; rice; chili powder; and garlic salt. Bring to a boil, reduce heat. Simmer covered 20 minutes stirring occasionally. Top with cheese. Cover and heat 3 minutes. Sprinkle chips around edge.

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Recipe: The Ultimate Bean and Cheese Burrito

Ultimate Bean and Cheese Burrito

The Ultimate Bean and Cheese Burrito

This recipe, as many great one are, was created almost by accident. We had some leftover beans from when we made our Feijoada. I puréed them with rice (to thicken it) and created the following ultimate bean and cheese burrito!


Spinach Tortilla
Bean and Rice purée from Feijoada
Pico de Gallo Salsa
Shredded Cheddar Cheese


Purée the beans (from Feijoada) and rice together. Add enough rice to make your beans the desired consistency. Spread mixture over a spinach tortilla. Top with salsa and shredded cheese. Heat, roll up, eat and enjoy!

Recipe: Feijoada (Brazilian Pork and Black Bean Stew)


Feijoada (Brazilian Pork and Black Bean Stew)

Feijoada is the national dish of Brazil. It commonly consists of a variety of pork pieces and beans. Depending on which region you’re talking about, the beans can be black, white, kidney, or a mixture. This dish is typically served on Saturdays since it takes a long time to cook. I’ve cut down the overall time in my version and we were thrilled with the result. Because really, what mom (or anyone) has 17 hours to cook this dish? Mine is done in under 3 hours. So join in on the flavor a little south of the border!


2 Tbs Oil
1 large Onion
3 Garlic Cloves
6 Slices Bacon, cut in 1″ pieces
2 cans Black Beans, drained
4 c Water (enough to cover the beans and meat)
4 oz. Chorizo Sausage (3 links)
1 lb. Pork Ribs, bone in
7 oz. Smoked Sausage
7 oz. Andouli Sausage
2 Bay Leaves, crushed
1/8 tsp Coriander
1/8 tsp Pepper
1 1/2 tsp Cumin
1/4 c Fresh Parsley, chopped (4 tsp Dried Parsley)
1/2 c Green Onion, chopped
1/2 c Fresh Cilantro, chopped2 c Rice, uncooked (to serve the stew over)


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In a large dutch oven (or stock pot), heat oil over medium heat. Saute onion and garlic. Add bacon and cook until rendered. Add in the black beans and water. Stir to combine. Place all of your meat in (I used about 3 pounds of meat total). Add your spices (coriander, pepper, cumin). Add your herbs (parsley, green onion, cilantro). Bring to a boil, then let simmer until the meat is cooked (170°) and falling off the bone (in the case of the ribs). This can take 1-2 hours depending on the size of your meat pieces. When the stew is almost done, cook the rice according to the directions on the package. Once the pork pieces have cooked fully, take them out of the stew and chop them up into large pieces (around 1″) and place on a plate grouped by meat.

Feijoada Meats

To serve, place a bed of rice on a plate, ladle the bean and broth over the rice, and place your choice of meats on top. Serves 6.

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You can see my plate on the left and my husbands plate on the right. We couldn’t decide on which plate looked more delicious. I hope you liked our culinary trip to Brazil. Is there a country you’d like us to visit? Let me know!