Rinse the kidney beans thoroughly, then soak for at least six hours in
quarter of the dough for the lid, then roll the
Heat oil in a saucepan over medium heat. Cook onion and garlic for 5 mins, stirring, until soft. Add spices and cook for 1 min, until fragrant. Add kidney beans and tomatoes. Bring to a boil then reduce heat and simmer for 5 mins. Stir in baby spinach and cook for 2 mins, until wilted. Season to taste. Serve with crusty bread.
lastic wrap. Refrigerate.
Meanwhile, for the filling, heat 1 tbsp
Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
Chill beans in refrigerator.
Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
Add chilled, cooked kidney beans and mix lightly. Cover and chill for
several hours, tossing occasionally with fork. Serve on lettuce leaves.
Heat oil in a large frying pan over medium heat. Saute onions, chili and cumin for 30 seconds. Add kidney beans. Cook, stirring, for 2 mins. Transfer to a serving bowl. Keep warm.
To make the coriander fish, brush fish with oil and sprinkle with coriander. Season. Cook over high heat for 1-2 mins per side, until just cooked through. Flake into large pieces.
Arrange beans, fish and corn on a large platter. Serve with tortilla chips, tortillas, guacamole, cheese, lettuce, tomato, lime wedges and cilantro leaves.
Heat vegetable oil in skillet.
Add curry powder and saute for 1 minute or until fragrant.
Add onions and saute for 2-3 minutes or until lightly browned.
Add Ro*tel and simmer on low for 2 minutes.
Pour mixture in crockpot.
Add potatoes and kidney beans.
Stir mixture.
Cook on low 6-8 hours or on high 3-6 hours.
Serve over rice.
educe heat and simmer, covered, for 1 hour. Remove lid and
ver dried beans and soak for at least 4 hours. If
il. Bake in the oven for 20 minutes or until golden
Reduce heat, cover and simmer for about 20 mins until all
In a large frying pan, heat oil over medium heat. Cook chorizo for 4-5 mins, stirring often, until well browned. Add onion and garlic. Cook, stirring, for 2-3 mins, until tender. Add sambal and paprika. Cook for 1 min. Add tomatoes and beans. Bring to a boil, reduce heat and simmer for 5-6 mins, until sauce thickens.
Fill shells with sausage mixture then top with avocado and cheese. Serve with sour cream.
nion, garlic and pepper, stirring, for 5 mins, or until onion
shaking off excess. Cook chicken for 3-4 mins, until browned
Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chili and carrot and cook for another 5 minutes. Stir canned beans, lemon juice and tomatoes. Season to taste and cook for another 20 minutes.
Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.
Heat oil and cook onion and garlic for 5 minutes.
Stir in spices and cook for 2 minutes till fragrant.
Add beans, lentils and tomatoes and bring to the boil.
Simmer for 6 minutes till thickened.
Add spinach and cook till it is wilted.
Season to taste and serve with crusty bread.
edium-low and let simmer for 40 minutes or until the
Preheat the oven to 400\u00b0F. Wrap the potatoes in foil and bake them for 1 1/2 hours.
Heat the oil in a skillet on medium-high heat. Add the chicken and saute for 12 mins until golden. After about 8 mins, stir in the onions, beans and corn. Add the lime juice and season to taste.
Unwrap the baked potatoes, cut them lengthwise and press them open. Fill with the chicken mixture and top with the sour cream. Garnish with pickled pepper and sprinkled with chili powder.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.