BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze

Famous Authors (View All Authors)

Post by :billhawkins Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2671

Click below to download : Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze (Format : PDF)

Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze

1 1/2 cups home-cooked or canned black beans
1 ear fresh corn
2 tablespoons vegetable oil
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/2 teaspoon cumin (or to taste)
2 tablespoons chopped cilantro
1/4 cup honey
1/2 cup mayonnaise (reduced fat mayonnaise may be substituted)
2 tablespoons chipotle chile powder (or to taste; or use pureed canned chipotle chiles to taste)

Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob. Set corn aside.

Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes or until mixture is cooked and corn is beginning to brown. Add black beans, cumin and cilantro. Reduce heat to low, toss to combine and cook, stirring frequently, 1-2 minutes or until beans are hot. Set aside.

In a small mixing bowl, combine honey, mayonnaise and chipotle chile powder (or chiles) and stir to blend and form glaze. Drizzle chipotle glaze over hot black bean mixture and transfer black bean ragout to serving bowl.

445 calories, 7g protein, 29g fat, 42g carbohydrate, 165mg sodium, 16mg cholesterol, 3g dietary fiber.

If you like this book please share to your friends :

NEXT BOOKS

Mexican And Hispanic - Habichuelas Rosadas

2 (16 oz.) cans Goya pink beans 4 packets Goya sazon con azafran 1/4 cup onion diced 1/4 cup green pepper diced garlic powder to taste Adobo to taste (careful this is salty) approx. 2 tbls. tomato paste 2 tbs. sofrito (optional) Hot pepper sauce (not tabasco) to taste

PREVIOUS BOOKS

Mexican And Hispanic - Black Bean Cakes With Sour Cream Sauce

3/4 cup chicken broth or water 3/4 cup yellow cornmeal 2 cups cooked black beans 1 tsp. salt 1/2 tsp. freshly ground pepper 1/4 tsp. cumin 1/2 tsp. Mexican oregano dash of hot pepper sauce 1 Tbl. olive or vegetable oil 1 green onion, cut in half lengthwise then thinly sliced (include the tops) 1/2 tsp. minced garlic clove 2 Tbl. olive or vegetable oil In a medium saucepan bring the broth (or water) to a boil. Add the cornmeal, stirring constantly until thickened. Reduce heat and continue stirring and cooking for 2 minutes. Removefrom heat. Add all other ingredients (except

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Mexican And Hispanic - Black Bean Ragout With Chipotle Glaze

Mexican And Hispanic - Habichuelas Rosadas

Mexican And Hispanic - Black Bean Cakes With Sour Cream Sauce