ango. Rinse and drain the black beans. Chop the green onions
Mix all ingredients except shrimp and salsa in a medium glass or plastic bowl.
Stir in shrimp; let stand 15 minutes.
Prepare salsa.
Cook shrimp in 10\" skillets over medium-high heat about 5 minutes, turning shrimp once, until shrimp are pink and firm.
Divide salsa among 4 plates.
Arrange shrimp on salsa.
Garnish with lime slices.
ake the salsa, rinse the beans in plenty
ayenne pepper, garlic powder, and black pepper (to taste). Roast for
sing fermented beans in whole bean form, place the beans in
Paint the butter on the top of each tortilla paying attention to the outer edges, stack one tortilla on top of the other,press together& place the three tortillas on your pizza pan or pizza baking stone.
Preheat oven to 400\u00b0F.
Spread on the Black Bean Salsa, bring it out to the edges.
Spread on the crab and prawns.
Sprinkle on the dried onions and garlic.
Then add the cheese, distributing it evenly.
Pop into the pre heated oven for 20 minutes or until the cheese is bubbly and starting to brown.
Enjoy (I hope).
ith Guacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve immediately
black beans, corn, and 1/2 of one jar of salsa and
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.
hey bake, prepare the Black Bean Sauce.
Black Bean Sauce.
In a
In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime
Drain salsa so that most of the liquid is removed. Stir in the cheese.
Combine the cream cheese and taco seasoning.
Roll out pie crust to thin so it is easier to roll. Spread cream cheese mixture over entire crust. Spread salsa mixture on top of cream cheese.
Roll up crust like you would a cinnamon roll.
Cut into pieces about 1/2\" wide.
Bake at 425 degrees for 14 minutes. I served these at room temperature.
Combine ingredients, mixing well.
Store in covered jar.
Also good on shrimp.
Rub chicken breasts with seasoning.
Cook on grill until done.
Top with Black Bean Salsa.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.
rowns. Stir in mushrooms and black bean sauce. Cover and bring to
For the black bean salad, place beans in a
Lightly coat a wok with oil. Stir-fry chicken over high heat for 3 mins, or until browned and cooked through. Set aside. Add vegetables and water chestnuts and stir-fry for 2 mins, until tender. Add black bean sauce and 1/4 cup water. Bring to a boil then reduce heat and simmer for 3 min, until vegetables are tender. Return chicken to wok and stir-fry for 1 min, until heated through. Garnish with cilantro to serve.