Charro Beans, 1/3/14 - KATV - Breaking News, Weather and Razorback Sports

Charro Beans, 1/3/14

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  • RecipesMore>>

  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>
  • Ahi Tuna Wraps, 7/28/14

    Ahi Tuna Wraps, 7/28/14

    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>

by Gary Duke at Alley Oops

 

1 pound pinto beans, dried

1 ham bone or ham hock

3 strips of bacon, diced

2 cloves garlic, diced

1 onion, diced

1 bell pepper, diced

1 can, 14.5 ounces fire roasted diced tomato's or 4 fresh tomato's, diced

1 bottle of beer, I like a dark beer for this recipe

2 jalapeno peppers, seeded and diced (you can use canned jalapeno's or Serrano peppers)

1/2 bunch cilantro, diced

salt and pepper to taste

 

1. Soak your beans over night, drain and rinse.

2. In a large pot, cover beans with water and add ham bone. Bring to a boil, reduce heat a cook for about 1 1/2 hours. Be sure to add more water if it starts to get dry.

3.In a skillet, cook bacon till it starts to brown and reduces a little grease. Add the garlic, onions and bell pepper to the bacon and cook till vegetables start to soften. Add the tomatoes, beer and jalapeno's, salt and pepper  add cook till everything comes to a boil. Cook for a few more minutes, to cook the alcohol out of the beer and add to your beans.

4 Cook until the beans are tender, add the cilantro and serve over rice are with cornbread.

  • Side DishesMore>>

  • Arkansas Tomato Salad, 7/24/14

    Arkansas Tomato Salad, 7/24/14

    Thursday, July 24 2014 12:44 PM EDT2014-07-24 16:44:05 GMT
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
    Gary Duke, Alley Oops
    More >>
  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>