Use "sandwich thins" or better yet, make your own, when you bake your whole wheat bread, take one loaf's worth and make 8 thins -- (or 6 gourmet hamburger buns, by the way)
I use beans I've already fixed for beans & rice or black bean soup,
simmer it down til thick and mushy. (You could do the same with Bush's "Black Bean Fiesta" if you prefer a shortcut.)
Grill or saute sliced red and green peppers and sliced onion till crisp-tender.
Spread bean stuff on the bottom of the sandwich thin, add a big spoonful of onion and peppers, spread a fairly thin layer of guac on the inside of the top and viola! Delicious and attractive dinner - pretty filling, but figure two per person. Great alongside a pile of fresh corn on the cob from the Farmers' Market :)
Black Bean Soup, Black Beans and Rice, or Black Bean Sandwich Filling
Beans - soak rinsed and sorted black beans in salty water overnight, rinse and drain. (yes of course you can use canned)
Saute chopped onion till starting to turn golden then add celery, grated carrot (optional) and cook a little longer, add beans and some vegetable broth and shredded cabbage if desired, a can of diced tomatoes with green chilis if you like them, or petite diced tomatoes.
Simmer about an hour or until beans are tender, adding favorite Mexican seasonings every once in a while. (cilantro, cumin, ancho pepper, fajita seasoning, etc.)
If you have enough broth, its soup; if its thick, its just right to serve over rice. A little cheese or broken bits of tortilla chips on top never get complaints.
Black Bean Tortilla Soup
For a great "tortilla soup" add a couple of broken up corn tortillas to dissolve in and thicken it. For the ultimate experience serve with some tortilla chip bits or strips, dollop of sour cream, and bit of shredded cheese on top and a big crisp green salad on the side.
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