1-15 oz. can Black or Pinto Beans
1/3 C of juice from can of Diced Tomatoes (will use the remainder for Chicken Enchiladas)
1/3 C Chicken broth, either boxed or canned
1/8 tsp. Garlic Powder
1/2 tsp. Cumin Powder
1 Tb. Dried Onion Flakes
1/4 c chopped Cilantro or chopped Green Onions
1/4 C Mexican Cotija or Feta cheese, crumbled
Empty beans and bean juice in a medium saucepan. Add cumin, garlic powder and onion flakes. Mix together, and let simmer until bean and juice is evaporated.
Take off heat, and mash down half of the beans, leaving some left whole. Add 1/3 C chicken broth, stir and simmer on low heat for about 1-2 minutes. It should look a little soupy.
Pour out on to platter, crumble the Cotija or Feta chhese on top of the beans. Sprinkle chopped cilantro or chopped green onion on hot beans.
Can be served as a dip with chips
1/3 C of juice from can of Diced Tomatoes (will use the remainder for Chicken Enchiladas)
1/3 C Chicken broth, either boxed or canned
1/8 tsp. Garlic Powder
1/2 tsp. Cumin Powder
1 Tb. Dried Onion Flakes
1/4 c chopped Cilantro or chopped Green Onions
1/4 C Mexican Cotija or Feta cheese, crumbled
Empty beans and bean juice in a medium saucepan. Add cumin, garlic powder and onion flakes. Mix together, and let simmer until bean and juice is evaporated.
Take off heat, and mash down half of the beans, leaving some left whole. Add 1/3 C chicken broth, stir and simmer on low heat for about 1-2 minutes. It should look a little soupy.
Pour out on to platter, crumble the Cotija or Feta chhese on top of the beans. Sprinkle chopped cilantro or chopped green onion on hot beans.
Can be served as a dip with chips
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