 |
|
• |
11/2 cups dried beans (use whatever you have, I used kidney and black eyed peas) |
|
• |
1 tbs. vegetable oil |
|
• |
2 tbs. cooking wine |
|
• |
1 tbs.powdered chicken broth |
|
• |
1 tsp. taco seasoning |
|
• |
1 cup fresh spinach, ( chopped roughly because it reduces a lot when cooked) |
|
• |
11/2 cups broccoli flowerets, chopped |
|
• |
1/2 cup chopped onion, (chopped into large chunks) |
|
• |
1 tsp. mexican oregano |
|
• |
1 tbs. vegetable oil |
|
• |
Pinch of cayenne pepper |
|
• |
1 cup fresh parsley, minced |
|
• |
1/4 tsp. garlic salt |
|
• |
1/4 cup salsa |
|
• |
8 Black olives |
|
• |
3 tbl. seasoned tomato paste |
|
• |
3/4 cup cooked corn |
|
• |
1 cup cooked brown rice |
This recipe has a lot of ingredients, but it is composed mostly of leftovers that I had in my refrigerator. This isn't saying that you will have the same leftovers but if it works for you that way, I'm glad. This dip is fabulous with tortilla chips, so it makes a delicious, healthy food for parties, or football games. It can also be eaten wrapped in flour tortillas, as a main dish. I'm sure more ways to use this versatile dish will spring up! If you have found a different way to eat this dip, please let me know and I will pass the word on.. Now getting on with it.
24 hours before you intend on making this recipe, in water at room temperature.Add 1 tbl. of cooking wine to the water. Halfway through, drain and rinse the beans, again filling with water to cover beans, and add another tbl. cooking wine.
To cook the beans, drain and rinse. Then place in a large pot, filling halfway with water. To the water add 1 tbl. powdered chicken broth. Bring to a boil then simmer on medium until the beans are soft. Keep an eye on the pot to make sure the beans don't boil dry.
In a bowl combine broccoli, onions, spinach, mexican oregano and 1 tbl. vegetable or olive oil.
Sauté in a pan until the onions are nearly translucent. Set aside.
In another bowl, combine parsley, taco seasoning, cayenne pepper, 1 tbl. vegetable oil, garlic salt, salsa, black olives, and tomato paste. Mix well.
When beans are finished cooking, place in a casserole dish. To it add the brown rice (hot or cold), corn (hot or cold), sautéed vegetables as well as the salsa mixture. Stir well.
Bake in a 300 degree oven for 20 minutes.
Serves 4 meal sized portions
Serves 6-8 appetizers sized portions
|
|
