From the category archives:
In a food processor or blender add:
1 can black beans, drained
1-1/2 cups broth, any kind
1 cup of salsa
A few squirts of lime juice
dash of cumin powder.
Blend until smooth.
Transfer to dish/pot. Add another can of drained black beans. Cook until heated.
Excellent with quesadillas.
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In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
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Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
2 cans condensed chicken broth
1 cup water
Generous dash pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. boneless chicken breast, cut-up (can substitute turkey breast)
1/2 cup uncooked medium egg noodles
Directions:
Mix broth, water, pepper, carrot, celery and chicken in saucepan. Heat to a boil.
Stir in noodles. Cook over medium heat 10 minutes or until noodles are done.
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 to 6 servings
1 cup chopped yellow onion
2 cloves garlic, minced
1/8 cup olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced potatoes, peeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
On medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom.
Taste for salt and pepper.
Serve hot.
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