Broke Bean Stew
From The Biggest Loser: 6 Weeks to a Healthier You
Beans offer a great, inexpensive source of protein and fiber in this recipe from The Biggest Loser: 6 Weeks to a Healthier You:
Makes 10 1-cup servings
1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped garlic
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups fat-free low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard
Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.
Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.
Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.
Per Serving: 160 calories, 8 g protein, 26 g carbohydrates, 7 g fiber, 3 g fat, 0 g saturated fat, 0 mg
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Friday, January 7, 2011
Friday, September 17, 2010
Mexican Black Bean Soup with Lime and Cilantro
Mexican Black Bean Soup with Lime and Cilantro
From Biggest Loser Recipes
2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
Salt
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves
1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.
From Biggest Loser Recipes
2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
Salt
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves
1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.
Monday, August 2, 2010
Burrito Bowl
Burrito Bowl
From the Kitchen of Bethany Plumb
Try jasmine rice, veggies (cooked with coconut oil is delicious!), and black beans.
The beans will give you protein too, so you don't miss the meat. Like a yummy burrito bowl!
Add toppings such as shredded lettuce, tomatoes, salsa, sour cream, guacamole, corn, etc
From the Kitchen of Bethany Plumb
Try jasmine rice, veggies (cooked with coconut oil is delicious!), and black beans.
The beans will give you protein too, so you don't miss the meat. Like a yummy burrito bowl!
Add toppings such as shredded lettuce, tomatoes, salsa, sour cream, guacamole, corn, etc
Friday, May 14, 2010
Healthy Baseball Tailgating
Healthy Baseball Tailgating
From BiggestLoser.com
SunShine shows how to tailgate without guilt!
Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries
Serving Size: 1/2 cup
Calories: Approximately 50
Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts
Serving Size: 1 cup
Calories: Approximately 115
From BiggestLoser.com
SunShine shows how to tailgate without guilt!
Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries
Serving Size: 1/2 cup
Calories: Approximately 50
Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts
Serving Size: 1 cup
Calories: Approximately 115
Friday, February 26, 2010
Black Bean Hummus
Black Bean Hummus
from Biggest Loser Club Newsletter
Beans are full of fiber, which will keep you feeling full longer, and an inexpensive source of protein.
1 cup black beans, cooked, drained
1 clove garlic, minced
1/4 cup soft silken tofu
1½ tablespoons tahini
1 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
Juice of 1 small lime
Dash of salt
Ground pepper, to taste
Sprinkle of ground paprika
Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.
Yield: 4 Servings
Per Serving
Calories: 111
Fat: 5 g
Carbohydrates: 12 g
Protein: 6 g
from Biggest Loser Club Newsletter
Beans are full of fiber, which will keep you feeling full longer, and an inexpensive source of protein.
1 cup black beans, cooked, drained
1 clove garlic, minced
1/4 cup soft silken tofu
1½ tablespoons tahini
1 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
Juice of 1 small lime
Dash of salt
Ground pepper, to taste
Sprinkle of ground paprika
Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.
Yield: 4 Servings
Per Serving
Calories: 111
Fat: 5 g
Carbohydrates: 12 g
Protein: 6 g
Saturday, February 20, 2010
Barbecue Lentils
Barbecue Lentils
From Biggest Loser Club Newsletter
This is a contestant favorite, going all the way back to Season 1!
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or honey
1 1/2 cups dry (uncooked) brown lentils, rinsed
Salt and pepper to taste
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
Add broth, tomato sauce, vinegar, mustard, agave, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
Yield: 2 quarts; 8 (½-cup) servings
Calories 150, Prot 11 grams, Carb 28 grams, Total fat 1 gram, Sat fat 0 grams, Poly fat 0 grams,Mono fat 0 grams, Choles 0 mg, Fiber8 grams (Sol 1 grams), Sodium 54 mgs
From Biggest Loser Club Newsletter
This is a contestant favorite, going all the way back to Season 1!
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or honey
1 1/2 cups dry (uncooked) brown lentils, rinsed
Salt and pepper to taste
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
Add broth, tomato sauce, vinegar, mustard, agave, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
Yield: 2 quarts; 8 (½-cup) servings
Calories 150, Prot 11 grams, Carb 28 grams, Total fat 1 gram, Sat fat 0 grams, Poly fat 0 grams,Mono fat 0 grams, Choles 0 mg, Fiber8 grams (Sol 1 grams), Sodium 54 mgs
Friday, February 5, 2010
Mexican Black Bean Soup with Lime and Cilantro
Mexican Black Bean Soup with Lime and Cilantro
From Biggest Loser Website:Biggest Loser Club nutrition expert Greg Hottinger shared this healthy soup recipe with one of our members. We thought you'd enjoy it too!
Ingredients:
2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
Salt
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves
1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.
From Biggest Loser Website:Biggest Loser Club nutrition expert Greg Hottinger shared this healthy soup recipe with one of our members. We thought you'd enjoy it too!
Ingredients:
2 teaspoons olive oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed and minced (don't use the seeds)
1 tablespoon ground cumin
1 tablespoon chili powder
Salt
12-ounce bottle beer
(3) 15-ounce cans black beans*, drained and rinsed
2 tablespoons lime juice
Low fat yogurt
4 teaspoons minced fresh cilantro leaves
1. Heat oil in large saucepan. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeno and cook until garlic is golden, about 1 minute. Add a sprinkle of water if needed to keep from sticking.
2. Add cumin, chili powder, and salt to taste and cook, stirring frequently, until spices are fragrant, about 1 minute.
3. Pour beer and 1 cup water into pot. Bring mixture to a boil and simmer until alcohol aroma fades, about 3 minutes.
4. Add beans and bring mixture back to a boil.
5. Remove 2 cups of beans from pan and puree in a blender. Return to pan.
6. Stir in lime juice and salt to taste. Reheat if necessary.
7. Serve soup in bowls, swirl with yogurt, and sprinkle with cilantro.
Wednesday, October 8, 2008
Vegetable Lentil Soup
Vegetable Lentil Soup – Allie Whalen
1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)
Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.
1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)
Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.
Thursday, June 12, 2008
Mixed Bean Chili (crockpot)
Mixed Bean Chili Recipe
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Tuesday, May 6, 2008
Lentil Soup (crockpot)
Lentil Soup Recipe
Submitted by: Sarah Christine Bolton, (CDKitchen.com)
Serves/Makes: 8
Ingredients:
2 cups lentils (French green lentils have excellent flavor)
4 cups water
8 cups vegetable broth
1 onion, diced
3 stalks celery, sliced
2 carrots, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 can (14-ounce size) diced tomatoes
2 tablespoons red wine vinegar
Directions:
Stir together all ingredients in a crock pot. Cook on low for 8 to 10 hours.
Submitted by: Sarah Christine Bolton, (CDKitchen.com)
Serves/Makes: 8
Ingredients:
2 cups lentils (French green lentils have excellent flavor)
4 cups water
8 cups vegetable broth
1 onion, diced
3 stalks celery, sliced
2 carrots, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 can (14-ounce size) diced tomatoes
2 tablespoons red wine vinegar
Directions:
Stir together all ingredients in a crock pot. Cook on low for 8 to 10 hours.
Friday, May 2, 2008
Chorizo, Bean and Cheese Nachos
Chorizo, Bean and Cheese Nachos
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Macho Nachos
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Macho Nachos
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
8 Layer Bean Dip (repost)
8 Layer Bean Dip
serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula
1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips
1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream over the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives
***If you like it a bit spicier, you can add a spicy taco seasoning pkt to the sour cream before you spread it over the guacamole.
serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula
1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips
1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream over the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives
***If you like it a bit spicier, you can add a spicy taco seasoning pkt to the sour cream before you spread it over the guacamole.
Monday, April 14, 2008
Black Bean Salsa
Black Bean Salsa
From: http://www.grouprecipes.com/21486/black-bean-salsa.html
Ingredients
1 can (14 1/2 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 large tomato, chopped
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 jalapeno seeded and chopped
1 tablespoon vegetable oil
1 teaspoon chili powder
1/4 tspoon salt
Directions
Combine beans, corn, tomato, green onions, cilantro, lemon juice, jalapeno, oil, chili powder and salt in medium bowl.
Mix well and chill
***If you have a different recipe, please feel free to share***
From: http://www.grouprecipes.com/21486/black-bean-salsa.html
Ingredients
1 can (14 1/2 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 large tomato, chopped
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 jalapeno seeded and chopped
1 tablespoon vegetable oil
1 teaspoon chili powder
1/4 tspoon salt
Directions
Combine beans, corn, tomato, green onions, cilantro, lemon juice, jalapeno, oil, chili powder and salt in medium bowl.
Mix well and chill
***If you have a different recipe, please feel free to share***
Wednesday, January 30, 2008
Chipotle Black Bean Dip
Chipotle Black Bean Dip
by: Betty Crocker
***Great for Super Bowl Parties***
Prep Time:15 min
Start to Finish:40 min
Makes:15 servings (2 tablespoons each)
2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
Sweet red cherry chile half, if desired
Tortilla chips, if desired
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.
Nutrition Information
1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
***Great for Super Bowl Parties***
Prep Time:15 min
Start to Finish:40 min
Makes:15 servings (2 tablespoons each)
2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
Sweet red cherry chile half, if desired
Tortilla chips, if desired
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.
Nutrition Information
1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
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