This is a case I should have saved for Parfait! Friday, as it is a classic case of tumbling stuff together to clean up the fridge and hoping it’ll be edible, at least.
It was frikkin’ awesome!
The pinto beans that had been cooked with country style pork ribs and onion and peppers in a spicy sweet barbecue sauce in the slow cooker had been good.
Same for the spiced refried black beans.
Ribs and Beans:
•Country style pork ribs*
•Gateway to the North Maple Garlic Seasoning
•1 red pepper, chopped
•1 green pepper, chopped
•1 onion, chopped
•2 cans pinto beans, drained and rinsed
Seasoned Black Beans:
•1 pound ground beef (optional)
•1-1/2 cup diced sweet onion
•1 (16 oz) can refried beans
•1 teaspoon dried oregano
•1/4 teaspoon ground cumin
•1/4 tsp taco seasoning
•1 tsp Cajun Power Spicy Garlic Pepper Sauce
•1 tsp Sherry Peppers Sauce
Add the pinto beans, chopped peppers, and onion to a slow cooker.
Season and pre-broil the ribs (if you’re using them) – or add the knob of salt pork.
Cover and cook on high for six hours, or low for nine or ten.
Note: you can probably shorten this time if you’re not doing ribs.
Remove the ribs (or salt pork), then strain the sauce from the bean and veggie mixture.
Make the seasoned black beans by warming a bit of oil in a large pot over medium high heat, the adding the ground beef and onion.
Cook, stirring often and to break up the beef, until the beef is cooked and the onion tender.
Add the canned refried black beans to the still warm pot and stir until they soften.
Return the beef and onion mixture to the pot along with the remaining ingredients and stir to combine.
At this point, you can either stir the barbecued pinto beans into the black bean mixture in the pot and warm over low heat; or combine them all into a ‘wave safe casserole, set ’em aside to cool, then cover and stash in the fridge overnight to allow the flavors to blend.
When ready to serve, remove from the fridge and allow to come to room temperature, then ‘wave, covered, until heated through.
Amazingly tasty beans.