prep time: tbd
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
Showing posts with label black beans. Show all posts
Showing posts with label black beans. Show all posts
12.29.2014
9.12.2012
creamy chicken and black bean enchiladas
prep time: tbd
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
9.10.2012
taco pasta bake
prep time: tbd
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
2.20.2012
black bean-chipotle burger
prep time: tbd
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
8.26.2011
mexican lasagna recipe
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3 tablespoons olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 15-ounce can black beans, drained
1 cup frozen corn
salt
8 8-inch soft corn or flour tortillas
2 1/2 cups shredded cheddar cheese
directions:
1. preheat oven to 425 degrees and cut the tortillas in quarters. set aside.
2. preheat a large skillet over medium high heat. add 2 tablespoons of the olive oil to the skillet.
3. add ground chicken and season with chili powder and cumin. brown the meat, about 5 minutes. add taco sauce, black beans and corn. heat the mixture through then season with salt to taste.
4. coat a shallow baking dish with remaining tablespoon of olive oil.
5. start with a layer of the meat mixture, then layer with tortillas and then cheese. repeat for a second layer, ending with cheese.
6. bake lasagna 12 to 15 minutes until cheese is slightly browned.
- mama walton
cook time: tbd
servings: tbd
ingredients:
3 tablespoons olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 15-ounce can black beans, drained
1 cup frozen corn
salt
8 8-inch soft corn or flour tortillas
2 1/2 cups shredded cheddar cheese
directions:
1. preheat oven to 425 degrees and cut the tortillas in quarters. set aside.
2. preheat a large skillet over medium high heat. add 2 tablespoons of the olive oil to the skillet.
3. add ground chicken and season with chili powder and cumin. brown the meat, about 5 minutes. add taco sauce, black beans and corn. heat the mixture through then season with salt to taste.
4. coat a shallow baking dish with remaining tablespoon of olive oil.
5. start with a layer of the meat mixture, then layer with tortillas and then cheese. repeat for a second layer, ending with cheese.
6. bake lasagna 12 to 15 minutes until cheese is slightly browned.
- mama walton
4.06.2011
california chicken burritos
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
3.03.2011
chicken tortilla soup
prep time: 20 minutes
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
7.01.2010
creamy black bean salsa
prep time: 20 minutes
servings: 4 cups
ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley (we actually have started to substitute cilantro for this)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1teaspoon ground cumin
1teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
tortilla chips
steps:
1. in a large bowl, combine the beans, corn, peppers, onion and parsley.
2. in another bowl, combine the sour cream, mayonnaise, vinegar and seasonings. pour over corn mixture and toss gently to coat.
3. refrigerate leftovers
- submitted by the bacon gnome. the salsa has hence been renamed "crack salsa" as in it's totally addicting
servings: 4 cups
ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley (we actually have started to substitute cilantro for this)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1teaspoon ground cumin
1teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
tortilla chips
steps:
1. in a large bowl, combine the beans, corn, peppers, onion and parsley.
2. in another bowl, combine the sour cream, mayonnaise, vinegar and seasonings. pour over corn mixture and toss gently to coat.
3. refrigerate leftovers
- submitted by the bacon gnome. the salsa has hence been renamed "crack salsa" as in it's totally addicting
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