April 2015
S M T W T F S
« Mar    
 1234
567891011
12131415161718
19202122232425
2627282930  

Search



Tags

Yet Another Black Bean and Corn Salsa Recipe

March 2nd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (8 ounce)cansRotel tomatoes & chilies(I use “regular” as opposed to “mild” or “hot”)
  2. 1 (14 ounce)canMexican-style corn
  3. 1 (16 ounce)canblack beans
  4. 1 (4 ounce)cangreen chilies (optional)
  5. 1cup dicedsweet onions
  6. garlic powder, to taste
  7. chili powder, to taste
  8. cumin, to taste
  9. 1/2cup coarsely choppedfresh cilantro
  10. dried cilantro, to taste(if you dont use fresh)
  11. salt and pepper, to taste

DIRECTIONS

  1. Except for one can of the Rotel tomatoes, drain canned vegetables.
  2. Mix together all ingredients, making sure spices are well blended in the veggies.
  3. Cover and refrigerate, allowing flavors to blend.
  4. Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

Posted in Recipes | No Comments »

Chipotle Bean Dip Recipe

February 27th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 14ouncesrefried beans
  2. 10ouncesdiced tomatoes with green chilies
  3. 7ounceschipotle chiles in adobo

DIRECTIONS

  1. Dice chipotle peppers in blender.
  2. Mix in adobo sause other ingred.
  3. Blend till smooth.

Posted in Recipes | No Comments »

Jalapeno Black Bean Dip Recipe

February 27th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (15 ounce)canblack beans, rinsed and drained
  2. 1/2teaspoonground cumin
  3. 1/3cupmayonnaise(not Miracle Whip)
  4. 1/4teaspoon choppedgarlic
  5. 1-2tablespoon choppedjalapenos
  6. 1 1/2cupsmonterey jack cheese, shredded(and divided)
  7. finely dicedtomatoes (optional)

DIRECTIONS

  1. Mix all ingredients, but just 1 cup of shredded cheese.
  2. Transfer to oven-proof dish and top with remaining 1/2 cup cheese.
  3. Bake uncovered at 350 degrees F for 15 minutes or until bubbly.
  4. Serve with your choice of chips.
  5. Enjoy with a cold drink.

Posted in Recipes | No Comments »

Black Bean Sloppy Joes – Oamc Recipe

February 27th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupolive oil
  2. 2onions, chopped
  3. 2-4tablespoonschili powder
  4. 1green pepper, chopped
  5. 6cups cookedblack beans
  6. 2-4tablespoonsliquid amino acid(find in health food store)
  7. 1teaspoonoregano
  8. 2cupstomato sauce

DIRECTIONS

  1. In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant.
  2. Add remaining ingredients, simmer briefly. Freeze in zippered plastic freezer bag.
  3. To serve, thaw overnight in refrigerator, heat through. Serve on bread or rolls.

Posted in Recipes | No Comments »

Black Bean Hominy Chili Recipe

February 27th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbdried black beans
  2. 4tablespoonsolive oil
  3. 6largegarlic cloves, minced
  4. 2largeyellow onions, coursely chopped
  5. 1/4cupchili powder
  6. 1teaspoonred pepper flakes
  7. 1 1/2tablespoonssugar
  8. 3/4teaspoondried thyme
  9. 1teaspoonground cumin
  10. 1teaspoondried oregano
  11. 1teaspoonground coriander
  12. 1 (28 ounce)cancrushed tomatoes in puree(diced ok too)
  13. 2 (14 1/2 ounce)cansvegetable broth
  14. 1 (14 1/2 ounce)canwater
  15. 1 (14 1/2 ounce)canhominy, drained(white or yellow)
  16. 1teaspoonground pepper
  17. 1teaspoonsalt (optional)
  18. 1-2tablespooncornmeal(for thickening optional)

DIRECTIONS

  1. Pick over the beans for any debris. Rinse the beans and set aside.
  2. In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 – 10 minutes.
  3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander.Stir and cook for 5 minutes.
  4. Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt.Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender.Add the hominy and pepper.
  5. Taste for salt and add if necessary.Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
  6. Can keep covered in the refrigerator for up to 7 days.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »