Posts Tagged ‘Kidney Beans’

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

  • King’s Hawaiian Buns
  • 1 – 15 ounce can Kidney Beans, drained
  • 1 – 15 ounce can Black Beans, drained
  • 3/4 cup Panko Bread Crumbs
  • 1 egg
  • 1/2 cup whole kernel Corn, drained
  • 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup