Purchase the tortilla chips, spicy black bean dip, fresh salsa and cheeses from Trader Joe's.
Spread the beans in an ovenproof, shallow casserole dish.
Top with the salsa, then the cheese. Bake in a 350\u00b0 oven until heated through and cheese is melted. Top with chopped ripe avocado; sprinkle with cilantro.
Add \"dollops\" of sour cream and garnish with chopped black olives. Serve with chips.
Prepare Goya pimientos and scallion onions by chopping.
Add drained black beans, black bean soup, and spices.
Squeeze lime juice over dip and stir to combine all ingredients.
Salt and pepper to taste.
garlic powder, and black pepper (to taste). Roast for approximately 30-40
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
lice of brioche, and the Black Bean Hummus on the other slice
ermented beans in whole bean form, place the beans in
PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
PREPARE BEAN DIP:
In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
Cover and process until mixture is smooth.
SERVE DIP WITH CHIPS:
Serve with multi-grain tortilla chips.
Store in refrigerator for up to 24 hours.
/2 cup black bean dip: saute onions in the oil for about two
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.
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.
For the black bean salad, place beans in a
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.
nion, sausage and bean mixture.
Cook for 30 minutes on low
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.
Spread bean dip in bottom of 9 x 13-inch pan.
Mix lemon juice, avocado, garlic salt, sour cream, mayonnaise and taco seasoning together.
Spread on top of bean dip.
Layer tomatoes, onions and cheese dip.
Top with black olives.
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.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
hicken for 2 mins, until chicken browns. Stir in mushrooms and black bean