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This easy, veggie-packed dip makes a healthy snack or appetizer. Capers add a nice brininess to this salsa. Serve with pita chips or tortilla chips or spoon it over grilled chicken or fish. View ...
Add the 2 cups corn + 1/2 teaspoon salt + 1/4 teaspoon pepper and let roast on medium high heat for 5 - 7 minutes until corn starts to darken in color. Let cool 5 minutes before tossing with other ...
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.
Stir the picante sauce, beans and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the corn is tender. Spoon 1/2 cup bean mixture down the center of each tortilla. Top with the cheese, lettuce and sour cream. Fold the tortillas around the filling.
Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir the tomato and beans in the saucepan. Remove the saucepan from the heat. Let stand for 5 minutes.
Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn “cases” behind.
In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit ...
The black bean, a legume of the species Phaseolus vulgaris, is usually purchased in either canned or dried form. One cup of dried black beans yields approximately 2 + 1 ⁄ 2 cups of cooked beans. Black bean soup ( sopa de frijoles negros ) is another commonly prepared Cuban favorite.