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Dec 102012
 

Mexican Caviar

Another Monday greets us and it’s hard to get going as usual! I am never prepared on the first day of week and really don’t know what I feel like writing about, so I guess I’ll have to wing it but yet again. Today is National Lager Day and thought this recipe is good for dipping with tortilla chips and maybe washed down with a good lager beer, maybe a San Miguel 1516 which is a product of Spain. When it comes to beer though, Kenny’s favorite is Corona which would go equally as good!


Mexican Caviar
 
Ingredients
  • 2 cans (15 oz each) black beans
  • 2 cloves garlic, minced
  • 1 medium sweet onion, cut up
  • ½ teas salt
  • 1 teas fresh ground pepper
  • ⅓ cup fresh parsley
  • ⅓ cup olive oil
  • 3 teas red wine vinegar
Instructions
  1. Drain beans and rinse well.
  2. Place beans in a food processor or blender with the remaining ingredients and pulse on and off for about 1 minute.
  3. Place in a container, cover and refrigerate overnight to blend the flavors.

 

This dip can also be made with black-eyed peas instead of the black beans or even a combination of both if you feel daring enough to try it. This recipe is also great for those football or holiday get togethers………………Enjoy!

Apr 202012
 

Hurry Up Beans And Rice

This is an easy way to go for din din and one of husband’s favorite dishes!

 

1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies with liquid
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teas salt
1 cup uncooked instant rice
1 scallion, sliced thin with tops

 

Combine the first 6 ingredients in a skillet and bring to a boil. Stir in the rice, cover and remove from heat. Let stand for 5 minutes or until liquid is absorbed. Top with the sliced scallion and enjoy!

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