I was talking with my mom over the weekend. I mentioned how I make hamburger and beans quite often. Kent and Eric enjoy it. She was so surprised. She did tell me that she did not call it hamburger and beans. She called it Goulash! So I am updating this recipe per my phone conversation with my mom. I am correcting the recipe name from Hamburger and Beans to:
My Mom’s Goulash
1 Tablespoon Vegetable Oil
1 red or green bell pepper, chopped or sliced very thin – that is up to you (she used green bell pepper)
1 medium onion, chopped or sliced very thin – that is up to you too!
2 cloves garlic, minced
1 pound ground beef
2-15 oz cans Bush’s Original Baked Beans (You can use whatever beans you like, kidney, cannellini, baked, whatever is in your cupboard. My mom used Campbell’s Pork and Beans)
2 Tablespoons fresh basil (if you don’t have fresh basil you don’t have to add any. I know my mom didn’t add basil. I love basil.)
Salt and Pepper (of course)
1. Using a 12 inch skillet, add 1 Tablespoon vegetable oil, add peppers and onions, saute for 2-3 minutes, add garlic. Stir together.
2. Add the ground beef to the peppers and onions, cook until no longer pink. Drain any excess fat.
3. Open up those cans of beans and add to the hamburger/peppers/onions. Stir together and simmer for 20-30 minutes.
4. Add basil (or not) and stir together. ALL DONE!
I never thought that anyone in my family would like this super quick meal. Kent, myself and Eric really enjoy it. It is super simple and very delicious. Give it a try! 😉
I saw 2 different recipes for beans and rice. They both sounded good but combining some ingredients from one recipe to the other made it better. Also, Martin2’s aunt is Puerto Rican and has her own special recipe. He had somewhat of an idea of what she uses for her beans and rice recipe. I made 3 different versions in the last couple of weeks. They are ALL simple and delicious. However, I like heat and this one is my favorite. Here goes;
Puerto Rican Red (or Black) Beans and Rice
1/2 cup chopped lean ham (you don’t have to put meat in it. I do not believe Martin’s aunt does.)
1 medium onion, diced
1 green bell pepper, diced (I used red, that’s all I had in my fridge)
2 cloves garlic, minced
1/2 teaspoon Adobo seasoning (if you don’t have on hand, use salt.)
1 packet Sazon seasoning (you will find in Hispanic section at grocery store)
2 teaspoons cumin
2 Tablespoons Sofrito (you will find with the Sazon seasoning)
1/2 cup Giardineira (I used hot, you can use mild or not at all)
1 – 15 ounce can red (or black) beans, drained
1 Tablespoon Sriracha sauce (Tabasco sauce is more common in Puerto Rican dish)
1 – 15 ounce can chicken broth (or 2 cups water)
1 cup rice (I used white long grain. You could use brown rice, too)
2 Tablespoons olive oil
1. Place 2 Tablespoons of olive oil in large frying pan, over medium heat. When shimmering add onions,pepper and 1/2 teaspoon of adobo seasoning.
2. Saute onions and peppers until onions opaque, about 5 minutes. Add garlic, mix in with peppers and onions.
3. Add Sazon Seasoning, cumin, Sofrito and Giardiniera and mix together
4. Add beans, hot sauce, chicken broth and rice. Mix all together and bring to a boil over medium high heat.
5. Reduce to low heat, simmer, covered for 20-30 minutes until rice is done.
That is it! You will have a tasty, spicy meal. Serve with a green salad. YUM!!