#savorybeans

[kaitoelichika]

Elevate your meals with the rich and savory flavors of BUSH'S Savory Beans. This quick and easy recipe combines the goodness of beans with diced tomatoes, onions, and a blend of spices, creating a delightful side dish that pairs perfectly with any meal.

Ingredients: 2 cans BUSH'S Savory Beans. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup chopped cilantro. 2 cloves minced garlic. 1 tablespoon olive oil. Salt and pepper to taste. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika.

Instructions: Heat the olive oil in a skillet over medium heat. Add the minced garlic and diced onions, and saut until golden brown. Add paprika, cumin powder, and diced tomatoes and stir. Simmer for two minutes. To the skillet, add the undrained Bush's Savory Beans. Blend thoroughly. For ten minutes, simmer the mixture, stirring now and then. To taste, add salt and pepper for seasoning. Just before serving, top the beans with chopped cilantro. Enjoy your Savory Bush's Beans Delight while it's still hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Laser RC

[icebox005]

Bean + Cheese Stuffed Arepas are a delicious Latin American dish featuring savory black beans and gooey cheese stuffed inside a crispy cornmeal shell. They make for a satisfying meal or snack any time of day.

Ingredients: 1 cup pre-cooked black beans. 1 cup shredded cheese such as mozzarella or cheddar. 2 cups pre-cooked cornmeal masarepa. 1 1/2 cups warm water. 1 teaspoon salt. 2 tablespoons vegetable oil.

Instructions: Place the black beans that have already been cooked and the cheese shreds in a bowl. Put the already-cooked cornmeal, warm water, and salt in a different bowl. Work the dough around until it's soft. Take a piece of dough and press it down into a disc shape. Add some of the bean and cheese mixture to the middle of the disc. Put more dough over the filling and seal the edges, making a stuffed arepa. Do it again with the rest of the dough and filling. Put oil in a pan and heat it over medium-low heat. The stuffed arepas should be cooked for five minutes on each side, or until they are golden brown and done all the way through. Take them out of the pan and let them cool down a bit before you serve them.

Prep Time: 15 minutes

Cook Time: 20 minutes

celebrating river phoenix

[gou-zou]

Dive into the rich and savory world of Drunken Mexican Beans, where black beans are infused with the bold flavors of bacon, cilantro, and a splash of Mexican lager. This hearty dish is a perfect accompaniment to your favorite Mexican-inspired meals or as a standalone delight.

Ingredients: 2 cans black beans, drained and rinsed. 1/2 cup diced bacon. 1/2 cup diced onion. 3 cloves garlic, minced. 1 jalapeo, seeded and minced. 1/2 cup beer preferably Mexican lager. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. Lime wedges for serving.

Instructions: In a large skillet, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving the bacon grease in the skillet. Add diced onion to the skillet and saut until softened. Stir in minced garlic and jalapeo, cooking for an additional 1-2 minutes. Pour in beer, scraping the bottom of the skillet to deglaze and pick up flavorful bits. Add drained black beans, cumin, chili powder, salt, and pepper. Stir to combine. Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the beans to absorb the liquid. Fold in chopped cilantro and reserved crisp bacon. Cook for an additional 2-3 minutes. Serve the Drunken Mexican Beans with lime wedges on the side for a burst of citrus freshness.

Prep Time: 15 minutes

Cook Time: 25 minutes

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