Casa Corona Dehydrated Beans should be in your pantry or cupboard.
You need meal recipes and having a staple ingredient like Casa Corona Instant Dehydrated Beans gives you meals and time while losing none of the valuable nutrients found in regular beans.
Cooked in a fraction of the time it takes to make regular beans, even the canned varieties cannot compare to how fast you can have a side or filling made with Casa Corona Dehydrated Instant Beans.
Why Casa Corona Instant Dehydrated Beans?
Some recipes require a full bean texture and for that you can use your regular methods but for many meals such as tacos, tostadas, burrito’s and many others where the beans are mashed, then dehydrated beans are the perfect ingredient.
You can store them for long periods of time. They packaged smaller so they take up less room. And even better, in the case of our Casa Corona line of Instant Dehydrated Beans, they come in a variety of flavors such as Chorizo and Jalapeno.
Dehydrated beans also remove the need for long soaking and cooking. This means they’re versatile as well as a quick cook. You can even take them along camping or backpacking where quick to make and easy to pack nutritionally dense foods are a necessity!
The starches in beans are sugars, giving you a days’ worth of energy because they digest slowly providing a steady release of glucose. Cooked dehydrated beans only require a small amount of boiling water and just a few minutes time. They can be eaten in a wrap with other ingredients or just by themselves on the side.
So now we’ve shown you why our Casa Corona Dehydrated Beans are so nutritious and convenient, let’s use them in our ‘Beef and Beans Taco Recipe’ to show you how delicious they are!
- 1 teaspoon olive oil
- 1⁄2 lb. lean ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 Tablespoons Taco Seasoning
- 1⁄2 cup water
- 1 1⁄4 cups Casa Corona re-fried beans (prepared as directed on package)
- 8 taco shells
- 1 cup shredded lettuce
- 1 large tomatoes, diced
- 2 Tablespoons sliced pitted ripe olives
- 1⁄2 cup finely chopped red onion 1⁄2 cup sour cream
Preheat the oven to 400 degrees F. Place the taco shells on a baking sheet and warm them in the oven, about 8 minutes; keep warm. Meanwhile, heat a large nonstick skillet over medium-high heat and add oil. Add the beef and brown. Drain if needed and then add onion and garlic and cook until they are soft then add taco seasoning mix. Cook for about 8 minutes. Stir in the water. Cook, until the liquid has evaporated, about 3 minutes. Stir in the beans and heat through.
Spoon about 1/4 cup of the beef mixture into each taco. Top each with the lettuce, tomato, olives, onion, and sour cream.