Beans Beans Beans!!!

Black Bean and Corn Salsa

1 cup sweet corn, fresh is better but canned will be fine, rinsed well.
1 cup cooked black beans, drained and rinsed
1/2 cup diced roma tomatoes, seeded
1 serrano chili, minced (use gloves when handling, wash hands immediately after handling)
1/2 bunch cilantro, washed and roughly chopped
2 tbsp lime juice
1 1/2 tbsp kosher salt (more or less to taste)
1 tsp white pepper
2 tsp cumin
2 tbsp olive oil

Combine ingredients, serve with tortilla chips or as a topping for chicken or fish.


Artichoke and Kidney Bean Paella

1 tbsp Olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 14.5 oz. can vegetable broth
1 cup uncooked long-grain rice
1 cup fresh or frozen peas
1/8 tsp. saffron
3 dashes of your favorite spicy red pepper sauce (Tobasco, Frank's, Cholula, etc.)
1 15 oz can dark red kidney beans, rinsed & drained (or 1 lb cooked beans, if using dried beans)
1 6 oz. jar marinated artichoke hearts, drained
salt and white pepper to taste

Heat oil in a 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender. Stir in broth and rice. Heat to boiling and then reduce heat. Cover and simmer 15 minutes. Stir in remaining ingredients. Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender.

Black Eyed Peas with Bacon


4 slices bacon, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup dried black-eyed peas (6 oz), sorted, rinsed
2 celery stalks, sliced (about 1 cup)
1 med. onion, chopped (1 cup)
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried savory leaves
1 clove garlic, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 large green bell pepper, cut into 1-inch pieces
1/2 cup shredded pepper Jack cheese

1. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.

2. In same skillet, heat broth, peas, celery, onion, savory and garlic to boiling. Boil uncovered 2 minutes. Reduce heat; cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).

3. Stir in carrots and bell pepper. Heat to simmering. Cover; simmer about 13 minutes, stirring occasionally, until vegetables are tender. Stir; sprinkle with cheese and bacon.