Best 8 Sunnys Nunya Business Tropical Baked Beans Recipes

SUNNY'S NUNYA BUSINESS MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
• In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won't need to). Add the egg and stir.
• Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don't over-mix!
• Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.

SUNNY'S NUNYA BUSINESS BBQ SAUCE

Steps:

• Combine the BBQ sauce, ginger, garlic and more than a few grinds of black pepper in a small pot on medium heat. Cook until the sauce bubbles and is fragrant, about 5 minutes. Remove from the heat and stir in the scallions.

SUNNY'S NUNYA BUSINESS INSTANT RICE AND PESTO

Steps:

• In a pan over medium heat, add the olive oil, bell peppers, a pinch of salt and a few grinds of black pepper. Saute until the peppers are just slightly tender, about 4 minutes.
• In a large bowl, toss together the rice, bell peppers, pesto and pine nuts. Serve warm.

SUNNY'S NUNYA BUSINESS PASTA PIZZA PIE

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
• Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
• Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.

SUNNY'S EASY BAKED BEANS

Steps:

• Heat the oven to 350 degrees F.
• Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
• Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.

SUNNY'S REFRIED BEANS

Steps:

• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

SUNNY'S BLACK BEAN BURGERS

Steps:

• 1. Mash beans in large bowl or plastic bag, leaving a few chunks. Stir in taco seasoning, salt and pepper as desired. Stir in corn, oats and egg. Refrigerate mixture 10 minutes to hydrate the oats. 2. Heat oil in large skillet over medium heat. When oil begins to swirl, scoop one-fourth of the bean mixture and drop onto pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes; !ip and cook on the other side 8 minutes more. 3. Spread bottom of each bun with thin layer of mayonnaise. Top with lettuce, patties, salsa and bun top.

SUNDAY BEANS

Steps:

• Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
• Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
• Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
• Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.