1 can black beans, drained and rinsed
1 head of roasted garlic, pulp squeezed out and reserved
3 large avocados, seeded and mashed
1 cup salsa
2 tablespoons fresh cilantro, chopped
juice of 2 limes
salt and pepper;to taste
In a large bowl, add the mashed avocados and roasted garlic pulp; mash in the garlic and stir to combine. Stir in the juice,beans,salsa and salt and pepper,to taste.
2 cups dried black beans, rinsed
2 garlic cloves, minced
1 cup long grain rice
1/2 cup olive oil
1 onion, diced
1/2 tsp. turmeric
2 scallions , sliced
1 red bell pepper, chopped
1 jalapeno, minced
juice of 1 lime
1 tsp red pepper flakes
salt and pepper, to taste
1/4 cup cilantro
1 cup salsa
salsa recipe follows…
Quick soak beans. Place beans and garlic in pot with water to cover by 3 inches and bring to a boil. Simmer until beans are tender.
Rinse rice in running water until water runs clear. Set aside and drain.
Heat 2 tablespoons oil in saucepan over medium heat. Add onion and cook until translucent. Add the rice and stir. Add the turmeric and just enough chicken stock to cover rice by 1/4 of an inch. Bring to boil and simmer until liquid is absorbed and rice is tender.
Combine the scallions, red bell pepper, jalapeno, lime juice, red pepper flakes, cilantro and remaining olive oil. Add half the mixture to the beans and stir to combine. Add the remaining to the rice and gently combine.. Season with salt and pepper.
Place the rice on platter and top with bean mixture. With salsa, top beans and rice .
Salsa
1 red bell pepper, chopped
1 yellow bell pepper, 1 sliced
1 jalapeno, minced
1 small can green chilies
1- 15 oz. can Fire roasted diced tomatoes
2 onions, chopped
2 ripe tomatoes, chopped
3 cloves garlic minced
1/4 cup cilantro, chopped
Combine all ingredients and set aside.
1 1/2 lbs dried black beans
1 smoked ham hock
3 bay leaves
8-10 cups water
2 tablespoons olive oil
1 large onion, diced
2 jalapenos, seeded and finely diced
6 cloves garlic, minced
1/2 tsp cinnamon
2 tablespoons chile powder
2 tablespoons cumin
zest of 1 orange
1 cup red wine
1 cup bitter sweet chocolate, chopped
2 tsp cayenne sauce
salt and pepper , to taste
1 lb linguica
creme fraiche or sour cream for garnish
mango relish for garnish
cilantro puree for garnish
In a large soup pot over medium high heat, combine the beans, ham hock, bay leaves and 8 cups water. Bring to boil and simmer until beans are tender. Remove bay leaves and ham hock. Set ham hock aside and allow to cool, when cool pick the meat from hock.
About 30 minutes before beans are tender, heat oil in saute pan and saute cut up linguica, onions, jalapenos and garlic until tender. Add the cinnamon, cumin, chile powder, orange zest and red wine, reduce wine by half. Add to beans along with ham hock meat and stir in chocolate. Add the cayenne sauce, and salt/pepper, to taste.
Ladle into soup bowls and garnish with creme fraiche, mango relish and cilantro puree.
Mano Relish
2 mangoes, peeled and diced
1 small onion, diced
1 tablespoon fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 tablespoon rice wine vinegar
juice from 1 lime
1 tablespoon chopped chives
1 tsp chile sauce
soy sauce, to taste
Combine all ingredients and mix well.
Cilantro Puree
1/2 cup cilantro
1/2 baby spinach leaves
1 cup olive oil
Add all ingredients to the bowl of a food processor and blend until well combined and smooth. Keep refrigerated.
1 can black bean,rinsed and drained
4 dried ancho chili peppers
1 dried arbol chili pepper
3 bay leaves
1/2 cup fresh orange juice
1/4 cup fresh lime juice
3 cups chicken stock
1 lb. ground lean turkey
2 tablespoons olive oil
1 onion,diced
2 fresh poblanos, seeded and diced
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1/4 tsp. cayenne pepper
In a heavy bottomed pot, brown the turkey in olive oil. Add the onions, poblanos and garlic and saute until onions are translucent and fragrant. Heat a cast iron griddle on high heat, place the dried peppers and roast until fragrant, turning often without burning. Remove the stems and seeds. Place the roasted dried peppers into a blender. Add to the blender the lime and orange juices along with the chicken stock; blend until smooth. Pour into the turkey mixture and add remaining ingredients. Bring to boil and simmer until flavors have married. Remove the bay leaves , adjust salt if needed. Serve and enjoy.
2 lbs. lean ground beef
1 tablespoon vegetable oil
1 1/2 cups, diced onion
6 gloves garlic, minced
3 stalks celery, chopped
2 cups sliced , peeled , carrots
1 (15-1/4 oz.) Hominy, drained
2 cups corn
4 medium potatoes, peeled and cubed
2(16 oz. ) cans black beans , rinsed and drained
1(4.5 oz.) can diced green chilies
1(29 oz.) can fire roasted diced tomatoes
1 (12 oz.) bottle light beer
2 tablespoons Ancho chile powder
2 tsp. crushed red pepper flakes or to taste
1 1/2 tsp cumin
2 tsp. ground coriander
1/4 cup cilantro, for garnish
Shredded cheese, for garnish
In a large pot, brown the ground beef with the vegetable oil. Add the onions and saute until fragrant. Stir in the beer and scrape the bottom of the pan loosening the browned bits. Add the spices, garlic, green chilies, carrots, celery and potatoes. Simmer for about 1 hour or until the potatoes are tender. Stir in the beans, hominy and corn, simmer for 30 minutes longer.
Serve with cilantro and shredded cheese.
maggiesonebuttkitchen 