After a long busy week, there’s something indulgent about sleeping in on a Saturday morning and relaxing with a homemade brunch. It’s simple to go all out with an assortment of cereals, fruit, muffins and juices served along side a hearty casserole baked in the oven. Omelettes and crepes are standard brunch dishes but you might end up feeling like a short-order cook making them one at a time. Instead of being cooked on the stove individually like an omelette, frittatas are cooked in the oven and puff up slightly when baked. They feed everyone at once, including yourself!
A frittata is easy to customize with in-season ingredients and your favorite cheese. We used bright red pepper with broccoli and carrots for the filling and seasoned it with dried basil and fresh parsley. Pinto beans give the frittata meatiness and add a healthy protein to the dish. The recipe calls for grated cheddar cheese but grated provolone or mozzarella would work as well.
Cut the frittata into slices and serve along side your favorite fruit salad for a brunch everyone will enjoy.
Pinto Bean Fritatta
1 cup Randall Pinto Beans, drained and rinsed
1 cup red pepper, chopped
1 cup sweet onion, chopped
1/2 cup carrot, grated
2 tbs garlic, minced
1/2 cup broccoli, divided into mini florets
1 plum tomato, diced
1 tbs dried basil
1/2 cup fresh parsley, chopped
2 cups cheddar cheese, coarsely grated
2 tbs milk
2 tbs olive oil, plus additional for greasing the cake pan
Kosher salt and fresh ground pepper, a generous grind
Preheat oven to 350. Grease an 8 inch cake pan with olive oil. Heat remaining olive oil in a skillet over high heat until shimmering. Add red pepper, onions, garlic, tomato, carrots, broccoli and dried basil. Cook until fragrant and slightly softened then remove from the stove and stir in parsley and Randall Pinto beans. In a mixing bowl whisk together the egg, milk, pinch of salt and a generous grind of pepper. Stir in cheddar cheese. Spoon 1/4 of the mixture in the cake pan. Spread the mixture out so that it coats the bottom of the pan. Add the vegetable mixture to pan. Pour remaining mixture on top and give the pan a little bit of a shake so that some of the cheese mixture works its way down into the vegetables. Cook for 20 min or until brown and bubbly.
Finding a roadside farmer’s produce stand is a pleasant surprise when you’re out for a drive enjoying the warmer weather and budding trees. Just-picked vegetables feed the craving for fresh foods after a winter using frozen or canned vegetables. Fresh vegetables lighten up any dish and add great texture. You can make your dishes really stand out by mixing fresh ingredients with fully cooked beans and you’ll find a nice contrast between the creamy beans and the crunchy vegetables. Try out mixing a variety of fresh vegetables together to discover your favorite combinations which you can use to make memorable meals.
This corn and pinto bean salsa makes a great condiment to grilled chicken or fish instead of using bottled sauces. Crunchy fresh corn and meaty pinto beans give the salsa a contrast of textures you won’t find in jarred salsa. Two kinds of peppers give the salsa layers of heat and flavor. Fresh jalapeno pepper is the stronger of the two peppers and gives the salsa a spicy bite while the mild green chilies provide more of a background flavor. Cilantro adds a big burst of flavor when used fresh but loses its strength when dried so try to use fresh whenever possible in your dishes. You can also substitute fresh flat-leaf parsley for cilantro if you find the taste of fresh cilantro soapy. This recipe makes about four cups so you can use it to give almost any dish a boost of flavor and texture. Try adding it to a salad or as part of a burrito and of course it tastes great with tortilla chips.
- 4 ears corn on the cob, cooked (or 1 10-ounce pkg. of frozen corn)
- 1 24-ounce jar Randall Pinto Beans, drained and rinsed
- 1 tablespoon chopped fresh jalapeño pepper, (or to taste)
- 1 4-ounce can chopped mild green chilies
- 1/2 cup chopped sweet salad onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/4 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- Salt, to taste
Cut the corn from the cob. Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder. Whisk together the oil and vinegar. Add to the salsa.
Salt to taste. Cover and chill until ready to serve. Serve chilled or at room temperature.
Makes about 4 cups.
What are your favorite breakfast foods? Okay, it’s a trick question because you probably wouldn’t say beans. But don’t write beans off as just a dinner-time food. They’re actually versatile enough to use in the morning and for lunches, too. You can add beans into breakfast burritos for an extra serving of protein or fold them into an omelet with shredded cheese and chopped vegetables. Served along side a fried egg and hash browns, seasoned beans fit right into a savory breakfast that will keep you energized all morning. Adding fully cooked beans to a lunch time salad or quick soup gives you an extra serving of protein and help curb afternoon hunger pangs.
This stove top pinto bean recipe is a sweet and spicy dish you can serve any time of day. They make a great side to a huevos rancheros breakfast or for taco night. They’re full of Mexican flavors with a sweet and spicy sauce full of complex flavors. A jalapeno simmered with the beans gives them a spiciness without overpowering the other flavors in the sauce. Chipotle chili powder adds a smoky flavor and another level of heat. Instead of using powdered cumin and coriander for seasoning, toast them in a hot dry pan before crushing them to release their full flavor. Brown sugar balances out the spiciness in the sauce and a drizzle of molasses before serving adds a bittersweet flavor. Try out this recipe for beans the next time you’d make baked beans or want to serve a creative brunch.
Sweet and Spicy Pinto Beans
1 48 oz jar Randall Pinto Beans, not drained
2 tbsp olive oil
6 cloves garlic, minced
2 tbsp tomato paste
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp dried oregano
1 dried bay leaf
1 tbsp chipotle chili powder
2 tsp fresh ground pepper
1 tbsp brown sugar
1/2 jalapeno pepper, seeded but not chopped
molasses for garnish
In a dutch oven over high heat, toast cumin and coriander seeds until fragrant. Remove the seeds from the dutch oven and crush to release their oils and set aside. Heat the olive oil over medium heat until shimmering then add the garlic and sauté until golden brown, being careful not to let the garlic burn. Add tomato paste and cook for 5 minutes or until the oil begins to separate from the tomato garlic mixture, stirring frequently. You might have to add small amounts of water, a tablespoon at a time to prevent scorching. Add the beans jalapeño half and brown sugar and bring the mixture to a boil. Reduce heat to simmer and cook for an additional 1/2 hour or longer, stirring the beans occasionally. If you feel the beans are becoming too thick, just cover the pot and continue to cook over the lowest possible heat. Garnish with molasses just before serving.
Everyone has a go-to recipe when it comes to feeding a crowd. It’s the dish you’re asked to bring to a party or get together. Heck, you might be invited to the party because of your cooking! Your family and friends love it and you know it like the back of your hand. It doesn’t have to be fancy as long as it tastes great and serves a big group.
Our easy bean taco salad can be served as a casual main dish or as part of a party spread. You can make the meat and bean mixture in advance, then reheat it just before tossing with the salad ingredients to serve. The recipe calls for lean ground beef, but it works well with ground chicken or turkey, too. Look for cherry tomatoes since they taste better than the hot house tomatoes available in early spring. It’s a great way to get kids to eat salad and they’ll love the corn chips mixed in. Serve with traditional taco toppings like sour cream and hot sauces for guests to add their favorite touches.
Easy Bean Taco Salad
- 1 tablespoon vegetable or olive oil
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- Salt and cayenne pepper, to taste
- 1/4 cup taco sauce (any favorite commercial brand)
- 2 cups Randall Pinto Beans, drained and rinsed
- 1 medium head iceberg lettuce, cut into quarters and shredded
- 1 cup thinly sliced green onions
- 1 1/2 cups (6 ounces) shredded mild cheddar cheese
- 1 cup halved cherry tomatoes
- 3 cups small corn chips
- Extra taco sauce
- Sour cream
Note: This mixture may be cooked ahead and reheated in the microwave just before assembling the salad.
To assemble the salad:
Toss together the shredded lettuce, onions and cheese and tomatoes in a large bowl. Just before serving toss in the warm beef and bean mixture; then the corn chips.
Pass the extra taco sauce and sour cream to spoon over the salad after it is served.
6 to 8 servings.
Spring weather is taking its sweet time to make it’s entrance this year. While you wait for temperatures to rise, you can make dishes that are still satisfying but feature lighter ingredients to get a jump on your spring menus.
Tortilla soup balances hearty ingredients with fresh touches. Chicken stock and pinto beans provide a comforting foundation for the soup while lime juice and fresh cilantro brighten it up. Making a chicken stock from scratch can take hours, but this recipe cuts the process down to under thirty minutes. To make a flavorful stock and cook the chicken for the soup at the same time, boil chicken breasts with canned broth, traditional chicken stock seasonings and water. There’s no need to wait for in-season tomatoes when canned diced tomatoes work just as well.
To serve, layer tortilla strips in the bottom of a large soup bowl, then ladle the soup into the bowl. Garnish with fresh cilantro and serve with your favorite spicy tomato salsa and shredded Jack cheese.
Throw out everything you’ve thought about vegan cooking. The stereotypes of unfamiliar ingredients, bizarre preparations and bland meals give vegan recipes a bad rap. The truth is, vegan recipes can be flavorful and inspiring, filled with ingredients you know and love. There are vegan versions of every kind of cuisine, meaning you can get your fix of your favorite meals and feel good about it. Your craving for Mexican food doesn’t have to be a guilty pleasure when you make our vegan taco recipe.
Randall Pinto Beans are a filling base ingredient and give the tacos a healthy serving of protein. Spicy chili powder and red chipotle powder are used with cumin and paprika to season the beans. Red chipotle powder is a Mexican spice made from dried and smoked red jalapeno peppers. It’s available in the spice section of most grocery stores or in the international aisle. Want more heat? You can go as hot as you like using your favorite hot sauce. Lightly caramelized onions are sweeter than raw onions and provide a depth of flavor to the taco filling. Add the mixture to store-bought vegan taco shells and garnish with lettuce and tomato. Leftovers are great with chips for a healthy snack or as a filling for quesadillas.
Vegan Taco Recipe
1 tbsp olive oil
2 ½ cups of Randall Beans Pinto Beans, rinsed and drained
½ yellow onion, diced
1 clove of garlic, minced
1 tsp chili powder
½ tsp cumin
½ tsp paprika
¼ tsp ground red chipotle powder
½ tsp salt
½ tsp pepper
Vegan taco shells
Lettuce and tomato, for toppings
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until soft and barely caramelized. Add garlic and cook for one minute. Next add in the beans and all of the spices. Cook for 3-5 minutes or until beans are heated through. Taste for seasonings and add more chili powder or ground red chipotle powder if you want a spicier filling. Scoop the bean filling into your taco shells and add your favorite toppings.
It’s a good feeling to give back to the community. Whether it’s volunteering or paying it forward, small acts of kindness can make a big difference. Recently, the Randall Beans manufacturing plant in Tekonsha, Michigan was able to help the nearby town of Cadillac. We had an overstock of our pinto beans and knew that donating to a food bank could support local programs in need. Our assistant plant manager coordinated the donation through her contacts in local community and found the meal program Shepherd’s Table to accept the beans.
Since we’re so used to seeing large quantities of our beans, we didn’t realize how generous our donation of 500 jars would be to the community. It turned out to be 14,000 pounds of pinto beans! Shepherd’s Table decided to extend the generosity by reaching out to other food pantries and organizations in the area and share the beans. Local businesses saw the opportunity to contribute as well. A furniture store jumped in to help by offering to store the extra jars in their warehouse. It was amazing to see the community really pitch in to make our donation help as many people as possible.
To read the full story in The Cadillac News, click here.
Your spice rack is keeping a secret. While you’re trying to figure out what to fix for dinner on a busy night, your spice rack holds the key to a tasty meal you can get on the table quickly. Along with your spices, all you need are a few pantry staples and a set of measuring spoons to get started — it’s easier than you think.
Spices are long-lasting ingredients, but eventually they will go bad. If you haven’t used a spice in a long time, it’s a good idea to give it a taste to make sure the flavor hasn’t faded. To make your spices last longer, store them in a dark, dry cool place. Heat from your stove or microwave can cause them to go bad or loose their flavor completely. If you want to get really fresh spices, buy them whole and grind small amounts of them as needed. This recipe for southwestern beans and rice with sausage will put your collection of spices to work.
Food blogger Sara Croft of Solid Gold Eats used her creativity with spices to create this recipe for us. In her southwestern beans and rice with sausage, uncooked rice is combined with Randall Pinto Beans, crushed tomatoes and spices before cooking. Ground chili powder and ground red chipotle powder give the rice a pretty red color as well as a kick of spice. You can dial back the heat by using less of these two spices based on your taste. During the cooking process, the spices meld together while the rice and beans absorb all the flavor. Store bought turkey sausage links cook in the oven while the rice mixture cooks on the stove top. Serve with a side salad for a complete meal.
Southwestern Pinto Beans and Rice with Sausage
1 1/2 cups white rice
2 1/2 cups of Randall Beans Pinto Beans, drained and rinsed
1 cup canned crushed tomatoes
1 shallot, diced
1 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
1 tsp chili powder
½ tsp ground red chipotle
2 cups chicken broth
2 tbsp butter
4 turkey sausages
Preheat the oven to 400 degrees.
In a medium sauce pot, add all ingredients but the butter and turkey sausage. Bring to a boil and let simmer, covered, for 20 to 25 minutes or until the liquid has been absorbed and the rice is tender. Add the butter and stir until melted and incorporated. While the rice mixture is cooking, lightly spray a broiling pan with cooking spray. Place sausages on the pan and cook for 20 minutes or until they reach 165 degrees. Serve beans with sausages on the side and enjoy!
Download our free recipe guide packed with the following easy to follow recipes:
- Hearty Vegetarian Bean Soup Base
- Hearty Bean Starter
- Hearty Chili with Pinto Beans
- Vegan Chili
- Turkey White Bean Chili
- White Chicken Chili with Great Northern Beans
- Randall’s Turkey Chili
- Randall’s Quick and Easy Chili
- Pinto Bean Chili
And then be sure to have a few extra jars of Randall Beans on hand so you are ready to start cooking when the temperatures drop.
Fill our the form below for a Free copy of the Randall Beans Chili Whitepaper
Americans have been in love with French cuisine for years. We associate French restaurants with fine dining, elegant waiters and sophistication. While you dream of dining on sumptuous dishes at bistros along the Seine, you can make this delicious and authentic bisque right at home.
Bisque is a smooth-as-silk soup traditionally made with shellfish and heavy cream. Our version omits the shellfish and cream in favor of an easy bean-based soup and pureed in a blender or food processor. It’s sophisticated without being fussy.
The base of this recipe is our hearty vegetable bean soup starter. It’s full of flavorful garlic, sun-dried tomatoes, sweet onions and Randall Pinto Beans. The addition of chili garlic sauce gives this soup a punch of sweet and spicy heat. Chili garlic sauce is a full-bodied sauce you can find in the international aisle of your supermarket or in Asian grocery stores. While you only need a little for this recipe, it’s great to use in a marinade for chicken or as a condiment for your favorite stir fry. The bisque’s creaminess comes from butter instead of heavy cream whisked into the soup. Serve this French bistro inspired classic with crusty French bread and a red wine for a light and satisfying dinner.
Tomato and Bean Bisque
2 1/2 cups hearty vegetable bean base (click here for the recipe)
6 cups vegetable stock
1 1/2 cups Vidallia or sweet onion, sliced
1 tbsp olive oil
1 tsp chili garlic sauce
1 bay leaf
1/8 tsp celery seed
4 tbs unsalted butter, cut into 1 inch cubes
1/4 tsp sugar
1/2 tsp Kosher salt
fresh thyme for garnish
sun dried tomatoes, chopped for garnish
Heat the olive oil in a stock pot over medium heat. Add the sliced onions and cook until translucent. Stir in the vegetable bean base, chili garlic sauce and vegetable stock. Bring the soup to a boil and reduce to a simmer. Skim any foam from the surface. Remove from heat and cool. Puree until smooth in a blender or food processor. Return the soup to the stock pot. Add the bay leaf and celery seed. Stir over low heat until the soup begins to bubble. Whisk in the butter, one cube at a time until incorporated. Add the salt and sugar. Serve in bowls and garnish with chopped fresh thyme and chopped sun-dried tomatoes.