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Chicken and Black Bean Chili- Crock Pot Recipe

August 7th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonvegetable oil
  2. 2lbsboneless skinless chicken breasts, cut into 1/2 inch cubes
  3. 1mediumonion, finely chopped
  4. 2garlic cloves, finely minced
  5. 1 (19 ounce)can choppedtomatoes with juice
  6. 1 (15 ounce)cancorn kernels
  7. 1 (19 ounce)canblack beans, rinsed and drained or2 cups cookedblack beans
  8. 2cupsmild salsaor hot salsa
  9. 1tablespoonchili powder
  10. 1/2teaspoonsalt

DIRECTIONS

  1. Heat oil in skillet over medium heat.
  2. Cook chicken until no longer pink.
  3. Using slotted spoon, remove chicken from pan, and transfer to crock pot.
  4. Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.

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Black Bean Soup Recipe

August 6th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (12 ounce)packages of barzi islandblack bean soup mix
  2. 12teaspoonsbeef bouillon, dissolved in
  3. 12cups of very hotwater
  4. seasoning(packets from inside Barzi soup package)
  5. 1bay leaf
  6. 1green pepper, seeded,quartered
  7. 2tablespoonsolive oil
  8. 2cupsonions(finely chopped)
  9. 2tablespoons pressed or choppedgarlic
  10. 1cupcarrots(finely chopped)
  11. 1 (10 ounce)can of rotel originaldiced tomatoes with mild green chilies
  12. 1-2tablespoonground cumin(we love cumin)
  13. salt
  14. pepper
  15. 1 (16 ounce)packagesmoked sausage(sliced and cut in half)
  16. 2tablespoonsolive oil
  17. 1cupcooking sherry, to taste
  18. shreddedcheddar cheese or sour cream, to garnish

DIRECTIONS

  1. You’ll need a large soup pot, a large skillet, and a blender.
  2. Follow instructions on Barzi package for sorting, rinsing, and soaking beans in the large soup pot.
  3. After boiling beans and letting soak for an hour or more, drain soaking water.
  4. Dissolve beef boullion in 12 cups of very hot water and add to beans in a large pot.
  5. Add Barzi seasoning packets, bay leaf, green pepper, and bring beans and boullion to a low boil.
  6. While soup is beginning to boil: in a large skillet, over medium heat, sauté garlic, onion, and carrots in olive oil for about 10 minutes.
  7. Add to soup.
  8. Add a can of Rotel and let soup simmer (stirring occasionally) for about 2 hours.
  9. After 2 hours, turn off heat and let pot of soup cool for 30 minutes.
  10. While soup is cooling: in large skillet, over medium heat, sauté smoked sausage in 2 tablespoons olive oil until sausage is lightly browned.
  11. When soup has cooled, remove bay leaf and green pepper from the soup.
  12. Then strain about two-thirds of the beans and put into a blender (add a ½ cup of the broth).
  13. (I fill the blender about ¾ full with beans).
  14. Blend beans until smooth.
  15. Return beans to the soup pot.
  16. Rinse blender with about a cup of water and pour back into the soup.
  17. Now add the sausage and cumin to the soup, simmer for about another 45 minutes to an hour (depending on the thickness you like).
  18. Now taste the soup, and add salt and pepper to taste.
  19. It is best not to add salt or pepper before now because the sausage is salty and it will to make the soup a bit saltier after it’s added.
  20. Add one to two cups of cooking sherry, let simmer for another 10 minutes.
  21. Serve with a dollop of sour cream on the top or sprinkle with cheddar cheese.
  22. Excellent with corn bread or biscuits.

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Finally Found Four Bean Salad Recipe

August 5th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (19 ounce)canchickpeas
  2. 1 (14 ounce)cangreen beans
  3. 1 (14 ounce)canwax beans
  4. 1 (19 ounce)canred kidney beans
  5. 1red bell pepper(any colour can be used)
  6. 1smallred onion, peeled and thinly sliced
  7. 1/2cup chopped freshflat leaf parsley
  8. DRESSING

  9. 2/3cupred wine vinegar
  10. 2tablespoonsbalsamic vinegar
  11. 1/2cupcanola oil
  12. 1/2cupgranulated sugar(use less if desired)
  13. 1clovegarlic, minced
  14. 1teaspoonworcestershire sauce
  15. 1teaspoonkosher salt
  16. 1/4teaspoonfresh ground black pepper

DIRECTIONS

  1. Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
  2. Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
  3. Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
  4. Dice up a coloured bell pepper (red, orange or yellow, I don’t use green as I don’t like them much) and add to beans.
  5. Peel a small red onion and slice into very thin strips and add to bowl.
  6. Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
  7. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
  8. Pour dressing over salad ingredients and toss.
  9. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
  10. When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

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Black Bean Dip Recipe

August 4th, 2014 by alice  Tags: , , | Print This Post Print This Post

Black Bean Dip Recipe

INGREDIENTS

  1. 1 (15 1/2 ounce)canblack beans(drained)
  2. 1 (15 1/2 ounce)can goyablack bean soup
  3. 1 (4 ounce)jar goyapimientos(chopped)
  4. 5scallions(chopped)
  5. 1lime(squeezed)
  6. 1/2teaspoonsugar
  7. 1/4teaspooncumin
  8. 1/8teaspoonoregano
  9. salt and pepper

DIRECTIONS

  1. Prepare Goya pimientos and scallion onions by chopping.
  2. Add drained black beans, black bean soup, and spices.
  3. Squeeze lime juice over dip and stir to combine all ingredients.
  4. Salt and pepper to taste.

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Black Bean Hummus Recipe

July 31st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4clovesgarlic, to taste
  2. 2 (15 ounce)cansblack beans, drained,rinsed
  3. 1/2cuptahini
  4. 1/3cupwarm water
  5. 1lemon, juice of
  6. 1 1/2teaspoonssalt
  7. 2teaspoonsground cumin
  8. black pepper
  9. 3tablespoonsolive oil

DIRECTIONS

  1. Pulse garlic cloves in a food processor until minced fine.
  2. Add beans and rest of ingredients.
  3. Use olive oil to taste, starting with 3 Tbsp and adding more if needed.
  4. Process until smooth and creamy, pausing to scrape down sides of processor bowl, as necessary.
  5. Taste and correct seasoning.
  6. Transfer to a storage container, cover, and refrigerate until ready to use.

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