557 canned hot bean Recipes

chorizo sausages or 2 mild italian sausage, skinned and chopped, onion, finely chopped, garlic cloves, minced, poblano chiles or 2 -3 other mildly hot chili peppers, seeded and minced, tomato sauce, cooked kidney beans (reserve some of the can or cooking liquid) or 2 cups canned kidney beans, slightly mashed (reserve some of the can or cooking liquid), bananas, ripe but firm, tortilla chips, to serve

canned kidney beans, drained, refried beans, onion, lean ground beef, canned jalapeno pepper, hot sauce, taco seasoning mix, green onion, diced, cheddar cheese, shredded

chopped seeded tomato (about 3 medium), chopped vidalia or other sweet onion, chopped tomatillos (about 2 medium), canned black beans, rinsed and drained, fresh corn kernels, chopped fresh parsley, fresh lime juice, salt, freshly ground black pepper, hot sauce

canned kidney beans (half a 14 oz can), salsa (mild, medium or hot ), cheddar cheese, grated, mozzarella cheese, grated

canned black beans, rinsed and drained, chicken broth, salsa, whole kernel corn, hot pepper sauce, lime juice, shredded cheddar cheese, chopped green onion

hot italian sausage, casings removed, drained and rinsed canned black beans (1 15-oz can), salt, monterey jack cheese (about 2 cups) or 1/2 lb cheddar cheese, shredded (about 2 cups), tomato, chopped, lime juice (from about 1 lime), red onion, chopped, flour tortillas, lime wedge, for serving

canned chili without beans, velveeta cheese, cubed, jalapeno peppers, seeded and chopped, green onions, peeled and chopped

uncooked boneless skinless chicken breasts, canned cannellini beans, canned black beans, canned diced tomatoes, corn, onions, cilantro, curry powder, honey, dijon mustard, sweet hot paprika (soudaniya), ground coriander, dried parsley, garlic cloves, dried green onion flakes

yellow corn (canned, drained, or frozen , thawed corn kernels), green chili peppers (canned, chopped, mild or hot ), canned pinto beans, drained and rinsed, brown rice (cooked ), shredded low fat cheddar cheese (mexican-style ), fat-free sour cream, chili powder, table salt, black pepper, scallion, chopped (dark green part only ), shredded low fat cheddar cheese (mexican-style )

chili powder, cumin, basil, chili pepper flakes, cayenne pepper, bay leaf, garlic cloves, diced, hot sauce, olive oil, grain and wild rice blend, cooked, canned tomato, diced, canned black beans, rinsed, cooking onion, diced, green pepper, diced, red pepper, diced, jalapeno peppers, finely diced, canned chipotle peppers, whole

canned pork and beans, hot dog , cut into 1/2 inch pieces, sheet aluminum foil (18x12 inch), bbq sauce, chopped tomato, tops shredded cheese to taste, tortilla chips or frito lay fritos or dipsters

cooked whole wheat couscous, chopped cucumber, chopped tomatoes, chopped red onion, canned garbanzo beans, drained, fresh mint, chopped, all-natural hot squeeze, olive oil

canned pork and beans (b&m, campbell s, grocery store house label, doesn tsp really matter), ketchup, molasses, brown sugar, bacon, minced onion (or more ), salt, hot pepper sauce (optional)

hot italian sausage, casings removed, drained and rinsed canned black beans (1 15-oz can), salt, monterey jack or cheddar, shredded (about 2 cups), tomato, chopped, lime juice (from about 1 lime), red onion, chopped, flour tortillas, lime wedges, for serving

canned jalapeno bean dip, ground beef browned, taco mix, salsa, pepper jack cheese grated, cheddar cheese grated, tomato diced, onion diced

kosher salt, baby spinach, fresh basil, canned cannellini beans, drained and rinsed, neufchatel cream cheese, garlic , smashed, low-sodium chicken broth, artichoke hearts, drained, squeezed dry and finely chopped, grated parmesan cheese, shredded low-fat mozzarella cheese, cayenne pepper, worcestershire sauce, freshly ground black pepper, baked chips , for serving

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

frozen cheese tortellini, broccoli florets, red onion, sliced thin, canned garbanzo beans, rinsed & drained, canned red kidney beans or cannellini beans, rinsed & drained, pitted ripe olives, drained, fat-free creamy italian salad dressing, shredded parmesan cheese, divided, dried oregano, hot sauce, tomatoes, halved