Ranchero Black and Pinto Beans

At this point, we’re just throwing things together…a little of this from the freezer with a little of that from the pantry! But I must say…this is a WINNER!!!

(You know it’s a winner when you arrive at the dinner table half full because you’ve been sneaking bites from the skillet!)

Video Disclaimers

• Please excuse the t-shirt and sweatpants (just keepin’ it real)
• Sorry about the sci-fi alien lights in the background…will explain those soon
• I apologize if the spinning skillet makes you dizzy
• And finally, forgive the loud saute noise…I’ll learn to talk louder!

Pantry(Rotel + Onions) + Freezer(Brown Rice + Black Beans + Pinto Beans + Holiday Ham) = Ranchero Black and Pinto Beans

Mouthwatering Goodness!!!

Ingredients
1 small onion, chopped ($.30)
2 cups leftover ham, diced ($1)
2 cups cooked black beans ($.40)
2 cups cooked pinto beans ($.40)
1 10 oz. can Rotel diced tomatoes with green chilies (free) Sale plus doubled coupon!
Salt and Pepper, to taste
3 cups cooked brown rice ($.40)
About 1 lb. garden green beans (free)

Substitutions: Sub. 1 15 oz. can of black beans and 1 15 oz. can pinto beans, both drained.

Directions

1. Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.)

2. Thaw ham and beans.  Dice ham. Chop onion.

3. Add a oil to skillet, then add onion and ham.  Toss in partially or completely thawed beans.  Add can of Rotel, undrained.  Stir and saute for 4-5 minutes.

4. Steam garden green beans for 4-5 minutes in microwave.

5. Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze in 3 cup portions…enough for our family!)

6. Serve Ranchero Black and Pinto Beans over Rice with Green Beans.

Cost $2.50

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