Quote:
Originally Posted by Ralph Sir Edward
Beans are a separate dish. Very separate. Different seasoning. (And go well refried.) I use Fiesta Pinto bean seasoning, myself. (None of the expert ladies at making beans would part with their recipes. . .  )
They also do well in a crock pot. |
BTW, these are two of my go-tos, for all kinds of dishes:
Zatarain's Creole:
https://www.amazon.com/Zatarains-Cre.../dp/B0004LWYOA
and:
Cajun Land's Blackened Redfish Seasoning (trust me, not only for redfish!):
https://www.amazon.com/Cajun-Land-Bl.../dp/B0076CDASE
Thse are BOTH awesome. I use the Zatarain's all the time, and I use the Cajun Land with abandon on all kinds of stuff. It's spectacularly good on sliced-thin Pork Tenderloin slices/cutlets. Just yum.
(Not TexMex, but still...yum.)
Hitch