Cooking with Amy!
Lita�s Spicy Black Beans with Onion & Bacon
Ingredients:
1/4 lb. bacon, chopped
1 large onion, peeled and chopped
2 large garlic cloves, peeled and chopped
1 1/2 tbs. chili powder
1 4-oz. can diced green chilies
2 15- to 16-oz. cans black beans, drained and rinsed
2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 16-oz. can diced, peeled tomatoes, undrained
salt to taste
freshly ground black pepper to taste
Method:
1. Cook the bacon in a large, heavy saucepan over medium heat until light brown, about 10 minutes.
2. Add the onion and garlic and saut� until the onion is translucent, about 5 minutes.
3. Add all the remaining ingredients. Simmer until the mixture is thick, stirring frequently, about 12 minutes.
4. Season with salt and pepper.
Makes 4 servings.
Lita's Mexican-Style Ceviche
Ingredients:
1� pounds fresh scallops, cut into bite-size pieces
� cup freshly squeezed lime juice (from 5 to 6 limes)
3 to 4 green chili peppers, peeled and chopped
� cup chopped red onion
3 medium fresh tomatoes, peeled and cut into wedges
� teaspoon coarse sea salt
Pinch of oregano
3 tablespoons olive oil
1/3 cup chopped cilantro
4 leaves iceberg lettuce
1 avocado, peeled, pitted, and sliced into wedges
Directions:
1. Place the scallops into a wide, shallow, glass casserole, and pour the lime juice evenly over them. Cover and place in the refrigerator for 2 hours, stirring occasionally.
2. Add the rest of the ingredients, except the lettuce and avocado, and marinate for another hour, stirring occasionally.
3. Line 4 chilled wineglasses with the lettuce leaves, then top with the ceviche. Garnish with avocado wedges. Or serve on tortillas or with crackers.
Makes 4 servings.