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!)
- 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
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.
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.
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