My Sweet Marie

Posts Tagged ‘black beans

Happy New Year all! Today I am feeling a bit like some comfort foods and for me rice and beans hits the spot! Serve it up with a roasted chicken or a roasted pork loin, and comfort is sure to follow! Here’s how I made it today!

Ingredients:

  • 1 cup brown rice
  • 1 can black beans, drained and rinsed
  • 2 cups chicken broth or vegetarian broth would work too
  • 1/2 cup salsa, mild or hot, to taste

Directions:

  1. In a mid-sized casserole, mix all the ingredients, stir.
  2. Bake in oven at 350 for 1+ 1/2 hours.
  3. Enjoy on it’s own, with a salad and/or a roasted chicken or would be great with tacos or quesadillas!

I love to make up my spices in little jars, that way on any given day I can whip up a dish and know that the spices are all ready to go! When making dinner or planning one, I open my spice cabinet and think to myself “hmm what do I fee like today?” I see my Mexican spice or any other of my blends and plan from there. I know, not exactly scientific or well planned but hey that’s how I roll! Here’s an easy blend for you to whip up,  and feel free to mix it up a bit (get the pun there?), add more heat or less heat, more garlic for more tang, more chipotle for smoke etc. It’s all in what you like! Use this blend to make tacos, fajitas, burritos, etc.

Ingredients:

  • 2 tbsp. smoked paprika
  • 1 tbsp. cumin
  • 1 tbsp. sea salt
  • 1 tbsp. dried cilantro or coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne (more if you want more heat)
  • 1/2 tsp chipotle powder (more if you want more smoke)

Blend all together and store in a jar with a tight fitting lid.  Use as a ‘taco seasoning in dips, tacos, fajitas etc.

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with www.glutenfreeeasily.com  for an appetizer, then back to my blog for your salad with me. Next you’ll go to http://www.espirational.com for dinner and finish with a delicious dinner with http://www.carriegf.wordpress.com! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!

Ingredients:

  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas

 

Dressing:

  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste

Directions

  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!

 

 

 

 

We had an early Cinco De Mayo dinner today so I cooked us up a lovely chicken marinated in white wine, sirracha and salsa sauces then baked in the oven, delicious! To go with that I cooked up a lovely side dish to which I shall share the recipe! I hope you like it and get creative with your ingredients! Ole!

Ingredients:

  • 1 can refried beans, black or pinto
  • 1 cup salsa
  • 1 cup shredded cheese or goat’s cheese
  • 1 cup corn
  • 1 small onion sliced thin
  • 1 jalapeno sliced thin or 1/4 cup canned jalapenos
  • optional: olives, red peppers, mushrooms etc

Directions:

  1. Spray a 10″ glass pie plate or 8″ square baking dish.
  2. Spread the beans across the bottom.
  3. Top with the salsa,corn then cheese.
  4.  top that with the onions and jalapenos.
  5. Bake for 45 minutes to an 1 hour at 350.
  6. Serve as a side dish or a dip for nacho chips!
  7. Serve with sour cream and guacamole.

 

Here’s a veggie version of a traditional taco salad!

Ingredients:

  •      2   cans (15 ounces each) black beans, rinsed and drained
  •      2   medium tomatoes, chopped (1 1/2 cups)
  •      1  yellow, orange or green pepper diced
  •      2   medium green onions, chopped (1/4 cup)
  •       1/3   cup shredded Cheddar cheese or any cheese you can tolerate!
  •       1/4   cup chopped fresh cilantro
  •        2  tablespoons lime juice
  •        1 tsp cumin
  •       1/4 tsp pepper
  •        4 cups chopped or baby spinach

  Directions:     

  1.       Mix beans, tomatoes, peppers, onions, cheese and cilantro in large bowl.
  2.       Mix lime juice, cumin and pepper; toss with bean mixture. .
  3.       Serve on a bed of spinach.
  4.      You could also add tortilla chips to this for added crunch!

This is a great soup with leftover pulled pork. Pork roast or ham will do too!

Ingredients:

  • 2 cans black beans
  • onion diced
  • 1 tbsp olive oil
  • 1-2 stalks celery diced
  • carrot chopped
  • 1 cup corn(canned, frozen or fresh)
  • 2 cups of pulled pork
  • 1 can of tomatoes diced or whole
  • 10 cups of chicken or beef broth
  • 1 small can of diced chiles or a couple of jalapenos diced
  • 1 tbsp cumin
  1. Sautee the onion with the celery and carrot till translucent in olive oil.
  2. Add broth and tomatoes, chiles and cumin,bring to a boil.
  3. Add your beans and pork and corn.
  4. let simmer on low till all the flavors blend together, maybe an hour or so.
  5. enjoy with a few tortilla chips and perhaps a dollop of sour cream!