Time 50m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.
Time 8h15m Yield 8 Number Of Ingredients 14 Steps:
Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes. Add cumin, chili powder and pepper to coat onion mixture. Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes. Add fresh lime juice. Serve topped with grated cheese and sour cream and garnish with cilantro and lime slices.
Time 15m Yield 2 servings Number Of Ingredients 9 Steps:
Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.
Time 40m Yield 4 servings Number Of Ingredients 25 Steps:
Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf. While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through. Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.
Time 25m Yield 12 servings (3 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Yield 6 Number Of Ingredients 8 Steps:
In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes. In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.
Time 50m Yield 8 1 cup servings, 6-8 serving(s) Number Of Ingredients 10 Steps:
Spray pan with non-stick spray. Dice onion, add to pan. Add garlic. Cook on medium-high heat until onion is translucent. Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat. Add drained corn and black beans. Simmer for 30 minutes to an hour. (the longer the better!).
