So because of my mom I've discovered the greatness that is the black bean. They are so good...and have lots of protein and fiber. [caveat: I am not even close to a nutritionist...all my information is based purely on nutrition labels and/or hearsay]
The following is for what I call...
::Black Bean Salad::
[Ingredients:]
1 can of black beans rinsed and drained
1 red bell pepper [chopped]
1 green bell pepper [chopped]
1 lime
salt and pepper
1/4 to 1/2 red onion [chopped]
1 can of rotelle drained [spicy if you can handle it]
olive oil
chipotle tabasco
2 cloves of garlic
Servings: 4x
[Directions:]
On medium/high heat drizzle in some olive oil and warm. Garlic press the garlic right into the pan and stir around for a few seconds then add the bell peppers and onions. Saute covered stirring fairly frequently until tender.
Shake in a few drizzles of the chipotle tabasco (roughly 5x), add the black beans, rotelle, and some salt and pepper.
Let simmer another minute or so until everything is warm, then squeeze in the lime and serve as a side dish.
[Options: Add diced avocado (yum) on top after plated or feel free to add a can of corn when adding the black beans.]
The following is for what I call...
::Black Bean Salad::
[Ingredients:]
1 can of black beans rinsed and drained
1 red bell pepper [chopped]
1 green bell pepper [chopped]
1 lime
salt and pepper
1/4 to 1/2 red onion [chopped]
1 can of rotelle drained [spicy if you can handle it]
olive oil
chipotle tabasco
2 cloves of garlic
Servings: 4x
[Directions:]
On medium/high heat drizzle in some olive oil and warm. Garlic press the garlic right into the pan and stir around for a few seconds then add the bell peppers and onions. Saute covered stirring fairly frequently until tender.
Shake in a few drizzles of the chipotle tabasco (roughly 5x), add the black beans, rotelle, and some salt and pepper.
Let simmer another minute or so until everything is warm, then squeeze in the lime and serve as a side dish.
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