Prepare black beans: Heat olive oil in medium
Prepare black beans:
Place beans in a bowl, add water,
b>with a wooden spoon.
Stir in tomato paste, thawed corn, black beans
Preheat oven to 350.
Arrange chicken in a 13\" x 9\" baking dish. Sprinkle with the chopped onion, red pepper and garlic.
In a small bowl, combine the orange juice, chili sauce, beans, rum, cumin, pepper, salt, and cilantro; mix well. Pour evenly over chicken mixture.
Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 30-35 minutes or until chicken is done.
Heat oil in a wok over high heat. When oil starts to shimmer, add onion, ginger and chili and cook 2-3 mins, tossing regularly. Add black beans, clams and stock. Toss over high heat until clams open, about 2 mins. Add honey, oyster sauce and soy sauce. Stir to combine, then remove to a large serving bowl. Garnish with cilantro and shallots.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
e corn and black beans into a colander, and rinse with warm tap
Heat olive oil in a saucepan over medium-low heat.
Add the onions, peppers, carrots, and garlic.
Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
Simmer about 45 minutes over medium heat.
The chili should thicken as the liquid is reduced.
Hydrate and cook beans according to package directions (You
Heat oil over medium heat in large pot. Saute onion, garlic and bell pepper until softened. Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque. Add tomatoes, chicken broth, green chiles and salt. Bring to a boil, lower heat to low simmer and cover. Cook for about 20 minutes stirring occasionally until rice is tender. Add green onions and black beans stirring to warm through. Serve with cheese sprinkled on top and a dollop of sour cream.
ntil tender. Stir in chicken, black beans, 1/2 cup bottled salsa
baking dish mix together drained black beans, stewed tomatoes and 1 handful
Brown and break up turkey in sprayed with cooking spray.
Chop 1/2 onion (or more if you like) and add to cooked turkey along with garlic, chile powder, cumin, salt and pepper. Cook for 5 minutes.
Add chopped tomatoes, tomato sauce and water. Bring to a simmer. Turn down to low-medium and cook for 25 minutes, stirring occasionally until thickened. Add black beans and cook for an additional 10-15 minutes.
Cook brown rice in water as directed on package.
Meanwhile, saute onion, sweet red pepper and jalapeno peppers in olive oil until softened but not browned, about 2 to 3 minutes.
Add corn, chopped tomato and black beans with liquid from can.
Sprinkle with chili powder and balsamic vinegar and stir well.
Simmer, covered, 15 minutes.
Keep warm until rice is ready.
25\u00b0F.
Toss pepitas with 1 teaspoon of the oil
Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
Season with salt and pepper.
Bring to a boil, reduce to simmer.
Add tortilla chips and cook until softened, about 2 minutes.
Remove from heat and stir in lime juice.
Season again with salt and pepper as needed.
Serve with lime wedges and tortilla chips.
Preheat oven to 400\u00b0. Spray a 13 x 9 pan with cooking oil; set aside. Stack tortillas on cutting board and slice through them lengthwise into 3 strips. Set aside. Pour corn and black beans in a colander; rinse with warm tap water and set aside to drain.
1. Sautee the onions in the oil until golden.
2. Add sea salt, ginger, garlic and chili powder and cook for 1 minute.
3. Add bananas, black beans, vinegar and water. Simmer for 5 minutes.
4. Remove from heat. Let cool and add cilantro.
immer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic
o plantains
6. Add black beans, corn, remaining cilantro, cumin and