Black Eyed Bean Mole With Salsa Food

BLACK-EYED BEAN MOLE WITH SALSA

Steps:

• Tip all the salsa ingredients into a bowl and stir together.
• For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
• Spoon into shallow bowls, top with the salsa and serve.

BLACK BEAN SALSA

Steps:

• Combine all ingredients.
• Cover and chill at least 2 hours.
• Serve with tortilla chips.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

MANGO AND BLACK-EYED PEA SALSA

Steps:

• Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix.
• Add peas, tomatoes, mangoes, and green onions and toss gently to coat.
• Season with salt and pepper to taste.
• Refrigerate four hours and serve with tortilla chips.

BLACK-EYED PEA SALSA

Steps:

• Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
• In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through.

BLACK BEAN & BLACK-EYED PEA SALSA

Steps:

• Drain peas, beans and corn.
• Place into large bowl.
• Add chopped onions, peppers, cilantro and tomatoes.
• Mix dressing ingredients separately.
• Pour over salsa and toss to combine.
• Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

BAKED BEANS MOLE

Steps:

• Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.

BLACK BEAN CAKES WITH MOLE SALSA

Steps:

• In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

BLACK EYED PEA SALSA

Steps:

• Chop all the vegatables.
• Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
• If served cold, refrigerate for at least an hour before serving.
• If served warm, heat up in the microwave or on the stove-top.

BLACK-EYED PEAS BLACK BEAN SALSA

Steps:

• Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
• In a large bowl, combine the remaining ingredients.
• Pour liquid mixture over bean mixture.
• Refrigerate for 24 hours.
• Drain before serving. (I use a spoon with holes and scoop out).

AVOCADO AND BLACK EYED PEA SALSA

Steps:

• Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
• Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.