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Old 10-01-2014, 12:58 PM   #11
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Quote:
Originally Posted by menumaker View Post
Well, our dinner was great! Well done Mattdee
If the dinner was great, then it's "well done, menumaker!"

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Old 10-02-2014, 03:21 AM   #12
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Speaking of Mexican food. How can I make/serve the beans along with meat, etc.? Not refrained beans, plain ones?


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Old 10-02-2014, 10:10 AM   #13
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Black bean / corn salsa is good. Here's one recipe: http://farmflavor.com/corn-black-bean-salsa/

It makes a lot, but it could be halved.
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Old 10-02-2014, 11:30 AM   #14
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I should have asked earlier. I already have salsa. I was thinking more like plain beans but maybe jazz it up a bit, i.e. some seasoning and serve it next to rice and meat on the buffet?

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Old 10-02-2014, 01:23 PM   #15
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What kind of salsa do you have? Is it fresh and chunky, like pico de gallo, or cooked and pureed, more like sauce?

Black bean and corn salsa can also be considered a salad. Here's another similar recipe that also has avocado: Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
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Old 10-02-2014, 03:44 PM   #16
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Here are a few ideas:



Black Beans & Rice

Ingredients:

· 1 Tbs olive oil
· 1 tsp kosher salt
· 1 cup brown rice
· 3 cups chicken broth
· ½ cup onion, chopped
· ¾ cup bell pepper, diced (any color)
· 1 garlic clove, minced
· 1 cup prepared black beans
· 1½ cups vegetable broth
· 1 Tbs red wine vinegar
· 1 bay leaf
· ½ tsp freshly ground black pepper
· ¼ tsp ground cumin
· 1 scallion, green and white parts, sliced thin on the bias
Instructions:

In a medium saucepan, combine 3 cups chicken broth with ½ tsp salt. Bring the broth to a boil, stir in the rice, cover, and reduce heat to low. Simmer for 20 minutes, or until the rice is tender.

In a sauté pan, heat 1 Tbs olive oil over medium heat. Sauté the onion and bell pepper until crisp tender, about 5 minutes. Add the garlic and sauté until fragrant, 30 to 45 seconds. Stir in the black beans, vegetable broth, vinegar, bay leaf, black pepper, cumin, and ½ tsp of salt. Bring the bean mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the bay leaf and add the bean and vegetable mixture to the rice. Place the black beans and rice in a serving bowl and garnish it with sliced scallion.


Pinto Beans with Bacon and Chipotles

Ingredients:

· 1 Tbs olive oil
· 3 chipotles in adobo sauce
· 1 tsp adobo sauce
· 3 slices bacon, diced
· ½ cup chopped onion
· 2 garlic cloves, minced
· 2 cups pinto beans, cooked
· Salt and freshly ground black pepper
· fresh cilantro
Instructions:
Cook the bacon over medium heat in a large skillet until crispy. Remove the bacon from the skillet to a paper towel-lined plate. Pour off all but 2 Tbs of the bacon fat.
Add the chopped onion to the skillet and sauté it until it is translucent and lightly browned. Add the minced garlic and cook 30 to 45 seconds more. Add the chipotles and the adobo sauce to the pan and continue to sauté until the chipotles are heated through.
Add the pinto beans and bacon to the pan and stir to mix. Sprinkle with salt and freshly ground black pepper to taste and garnish with fresh cilantro.

Ranch Style Beans
Ingredients:

· 1 lb dried pinto beans
· 6 ancho chiles, stems and seeds removed
· 1 yellow onion, chopped
· 6 cloves garlic, minced
· 1 jalapeño pepper, seeded and chopped
· 1 bell pepper, seeded and chopped
· 1 Tbs light olive oil
· 1 (15 oz can) crushed tomatoes
· 1 tsp brown sugar
· 1 tsp apple cider vinegar
· 1 tsp paprika
· 1 tsp cumin
· 1 tsp chili powder
· ½ tsp Mexican oregano
· 1 cup of water
· 6 cups of beef broth
· Salt and fresh ground black pepper to taste
· Chopped fresh cilantro and scallions cut on the bias for garnish
Instructions:

Soak the beans covered in water overnight, then drain and rinse the soaked beans. Place them in a Dutch oven, cover them with fresh water by about 3 inches. Over high heat, bring the beans to a boil, reduce the heat, and simmer for about 3 hours, adding more water as necessary, until the beans are tender. While the beans cook, toast the ancho chiles in a cast iron skillet for two minutes a side, turning once. Put the chiles in a bowl of fresh water and soak them for 30 to 60 minutes, until soft.
In a non-stick pan, heat 1 Tbs of olive oil to shimmering and sauté the chopped onions, bell pepper and jalapeño until the onions are translucent. Add the chopped garlic and sauté for another 30 to 45 seconds, until fragrant. Allow the onions, bell pepper, jalapenos, and garlic to cool. Roughly chop the ancho chiles and put them and the sautéed vegetables into a blender jar. Add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, chili powder, oregano, and water to the blender jar and puree until smooth.
Put the pinto beans and beef broth into a heavy pot and stir in the puree. Bring the pot to a boil, stir, and reduce to a simmer. Simmer, stirring occasionally for 2½ to 3 hours, until the sauce reaches the desired thickness. Stir in salt and freshly ground black pepper to taste. Place the Ranch Beans in a serving bowl and garnish with fresh cilantro and scallions.


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Old 10-06-2014, 06:39 AM   #17
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Thank you. Pinto beans sounds like a good idea. Simple, stand alone beans, is just what I need. Awesome.


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