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Posts Tagged ‘beans’

Black Bean and Corn Salsa

Yield about 12 servings

Very easy and quite delicious, this versatile salsa is quick to put together. The chipotle pepper adds a smoky flavor, but if chipotle-seasoned tomatoes are not available, use plain petit diced tomatoes and add either chopped chipotle or jalapeno pepper, to taste. Save some salsa to serve with burritos or on a grilled piece of chicken or fish. Fresh or frozen corn can be substituted for the canned corn.

One (15-ounce) can black beans, drained (about 1 ½ cups)
One (15-ounce) can corn kernels, drained (about 1 ½ cups)
One (14-ounce) can petite diced tomatoes with chipotle
¼ cup chopped cilantro
2 tablespoons finely chopped red or green onion
2 tablespoons fresh lime juice (about 1 lime)
1 clove garlic, minced
Salt to taste

Place all ingredients in a medium bowl. Stir well to combine. Cover and refrigerate for at least 1 hour. Serve with corn chips or pita toasts.

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Serves 6 to 8

Judging from the popularity of Winter Wheat Berry Salad, I am offering a recipe for another whole-grain salad. This delicious dish has been part of my repertoire for over 20 years and I’ve made it many, many times. It travels well to a potluck and tastes best served at room temperature – and that’s a bonus if the weather is warm.

3 cups cooked brown rice

1  1/2 cups cooked light red kidney beans, or one 15-ounce can, drained and rinsed

1  1/2 cups cooked dark red kidney beans, or one 15-ounce can, drained and rinsed

1  1/2 cups frozen or canned corn kernels

1 red bell pepper, cored, seeded and chopped

1/2 cup chopped green onion, mostly green part

1/3 cup canola oil

1  1/2 tablespoons apple cider vinegar

1 tablespoon packed brown sugar

1  1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt, or more to taste

 

In a large bowl combine the rice, beans, corn, red bell pepper and green onion. Toss to mix. In a small bowl combine the oil, vinegar, brown sugar, chili powder, cumin and salt. Whisk until the sugar dissolves and the mixture is well blended. Pour the dressing over the salad and toss to coat. Let stand at room temperature, tossing occasionally for up to 4 hours before serving, or cover and refrigerate up to 3 days.

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Black-Eyed Peas and Greens Soup

It’s not unusual to find a pot of beans on the stove in many Southern homes this time of year. The best male cook I know grew up in a family that always made a pot of navy bean soup for the new year. A neighbor baked a fresh ham for Christmas this year and her mother took home the ham bone to make a pot of bean soup on New Year’s Day. The story goes that beans are considered a source of good luck and prosperity for the New Year. I’ll take some of that.

Black-eyed peas have an earthy flavor, and their cute little “black eye” makes them a favorite in our house. This recipe uses a smoked ham hock, but if time is short it’s no problem to substitute 1 cup of chopped ham or 1 cup chopped smoked turkey sausage for the ham hock, and reduce the cooking time to 25 minutes. Once I even prepared these beans without any ham or meat, and substituted vegetable broth for the chicken broth making quite a tasty, vegan good-luck meal. Always remember there are not many rules in cooking savory meals, especially soups. My recipes are intended to be a guide and provide inspiration, nothing more. Here’s to a year filled with good luck, prosperity, and beans!

braise-of-greens-and-black-eyed-peas1

 Serves 6

2 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon Creole seasoning
1 teaspoon thyme
1 smoked ham hock
One 16-ounce bag frozen black-eyed peas or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
8 ounces fresh or frozen chopped turnip greens or kale (about 1  1/2 cups)
6 cups reduced-sodium chicken broth or stock
Salt to taste
Freshly ground black pepper to taste

Place oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots and cook until tender, about 5 minutes. Add the garlic, Creole seasoning, and thyme. Cook stirring for 1 minute. Add the ham hock, black-eyed peas, greens and broth. Bring to a boil, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour or until the beans are tender. Turn heat to very low and remove ham hock from the peas. When cool enough to handle, pull the meat off the hock. Chop the ham and add back to the beans. Taste and adjust the seasonings if necessary. Serve immediately.

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Serves 6 to 8

This recipe has been part of my repertoire for over 20 years and I’ve made it many, many times. It travels well to a potluck and tastes best served at room temperature – and that’s a bonus if the weather is warm.

 

3 cups cooked brown or basmati rice

1 1/2 cups cooked light red kidney beans, or one 15-ounce can, drained and rinsed

1 1/2 cups cooked dark red kidney beans, or one 15-ounce can, drained and rinsed

1 1/2 cups frozen or canned corn kernels

1 red bell pepper, cored, seeded and chopped

1/2 cup chopped green onion, mostly green part

1/3 cup vegetable oil

1 1/2 tablespoons apple cider vinegar

1 tablespoon packed brown sugar

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt, or more to taste

 

In a large bowl combine the rice, beans, corn, red bell pepper and green onion. Toss to mix. In a small bowl combine the oil, vinegar, brown sugar, chili powder, cumin and salt. Whisk until the sugar dissolves and the mixture is well blended. Pour the dressing over the salad and toss to coat. Let stand at room temperature, tossing occasionally for up to 4 hours before serving, or cover and refrigerate up to 3 days.

 

 

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