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Bean Tacos
(serves 6)
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 19-oz can kidney beans, drained and mashed
- 1 cup frozen or fresh corn kernels
- 1/4 teaspoon oregano
- salt and pepper to taste
- taco shells
Saute onion and garlic in oil.
Add mashed beans and corn.
Add spices and mix well.
Heat 5-10 minutes over medium heat, stirring occasionally.
Add water if necessary to prevent sticking.
Serve in heated taco shells with shredded lettuce and chopped tomatoes.
Easy Guacomole
- 1 ripe avocado, peeled
- 1 roma tomato
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. chile oil
- salt to taste
Chop avocado and tomato into medium sized pieces and place in food processor.
Blend for 30 seconds.
Then pour in olive oil and chile oil while motor is still running.
Then when you've reached your desired consistency season with salt and serve!
Arroz Agua Fresca
Serving Size: 8
- 1 1/2 quarts hot, not boiling, water
- 3 cups rice
- 2 1/4 teaspoons cinnamon -- divided
- 1/2 cup sugar
- 2 cups rice milk
In large bowl, pour hot water over rice and 2 teaspoon cinnamon.
Soak 24 hours, covered.
Drain liquid from rice, reserving liquid.
In food processor or blender, process rice in two batches with bout 1 cup of
soaking liquid per batch until nearly smooth.
Return rice to remaining soaking liquid.
Strain mixture through several layers of cheesecloth or coffee filters.
(This could take as long as an hour.)
Add sugar, rice milk and remaining cinnamon to strained liquid.
Refrigerate until chilled.
Before serving, process or shake to thoroughly blend.
Makes 8 servings of about 1 cup each.
Helpful Hint: Try making this drink with different varieties of rice.
Jasmine rice, for example, creates a different flavor than basmati or other
rice.