How To make Santa Fe Black Bean Cake
1 lb Beans, black turtle,
cleaned, rinsed 1 sm Onion, coarsely chopped
2 sl Bacon OR
2 sl Pancetta
1 qt Stock, chicken OR
1 qt Stock, duck
2 ea Chili, Serrano, seeded,
:
finely chopped 2 tb Chili, ancho, powder
1 tb Cumin
2 oz Oil, olive
Salt (to taste) Pepper (to taste) Using a heavy-bottom pot, heat 1 ounce of olive oil, add the onions and bacon and cook for 3 minutes. Add the black beans and stock (just enough to cover the beans), salt, and cook until completely done. Drain well. Put the beans, onion, and bacon through a meat grinder or food mill to make a paste. Season the paste with Serrano chilies, Ancho chili powder, cumin, salt and pepper. Take enough of the paste to roll it into the size of a golf ball, then pound the rolled ball between waxed paper until it forms a 1/8-inch thick cake. Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil. On high heat, cook each side of the bean cake for about 1 minute (the cake will be crisp and should slide easily in the pan when done). Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
How To make Santa Fe Black Bean Cake's Videos
Santa Fe Chicken
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1 tbsp butter in fry pan.
Add one chopped large onion.
Saute till tender.
Add 1-1/4 c. chicken broth to pan with one cup of salsa.
Bring it to a boil.
Add 1 c. long grain rice.
Add 4 boneless chicken breasts and 1/8 tsp. garlic powder.
Cover and simmer for 10 minutes. (I used the already cooked chopped chicken breasts and added it later since it is already cooked).
Simmer for 10 minutes then turn over the chicken breasts, and cook another 10-15 min.
(At this point, add in cooked breast meat if you are taking that route)
Add a cup of pinto and black beans (1/2 c. of each).
Stir it up, turn off the heat. Add green onions, cilantro and 3/4 c. of cheddar cheese. Let rest for 5 minutes. ENJOY!
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Black Bean and Corn Salad
This Black Bean and Corn Salad is very easy to make and is packed with flavor. It makes a great dip or salsa too!
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✅ RECIPE INGREDIENTS
▶︎ 15.5 ounces Black beans - drained and rinsed
▶︎ 15.25 ounces Canned corn - drained
▶︎ 4 tomatoes - chopped
▶︎ 2 cloves garlic - finely minced
▶︎ 1/2 cup chopped red onion
▶︎ 1/3 cup chopped cilantro
▶︎ 1/8 cup lime juice - about 1 large lime
▶︎ 1/4 teaspoon House Seasoning Blend
▶︎ 1/2 teaspoon chili powder
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House Seasoning Blend:
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High Protein Santa Fe Bean Salad And Roasted Nuts Recipe
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Big Santa Fe Weightloss Salad | How I lost 30 Pounds in 90 Days
The last 12 months of quarantining have resulted in some undesired weight gain for me. So now I'm getting back into the habit of eating these BIG salads every day to get back down to my comfortable weight. This salad is a riff on my original Big Salad that I used to lose 30 pounds in 90 days. To be clear, this is a BIG salad. It's a whole meal. And it'll take you at least 40 minutes to eat the whole thing! Staying full while still losing weight is honestly the best feeling in the world. This salad comes together in about 5 minutes thanks to my weekly meal prep! Whether you follow a vegan / nutritarian diet or just enjoy a big salad from time to time, this is a great base to build on.
Try my OXO Salad Chopper & Bowl*:
Try my Mandoline Slicer*:
Dressing Nutrition (for 1/4 recipe):
- 140 calories
- 2g fat
- 25g carbs (7 fiber, 4 sugar)
- 8g protein
Dressing Recipe:
- 1 can chickpeas including liquid
- 1/4 cup lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 2oz fresh cilantro
Method:
- add all ingredient to blender
- process until smooth (30 seconds or so)
- season with salt & pepper to-taste
Store in an air tight container and use pithing 3-4 days.
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Tags: #SaladRecipe #Nutritarian #Weightloss