QUICK BLACK BEAN SALSA
This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
NAVY BEAN SALSA
Make and share this Navy Bean Salsa recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 12
Steps:
- In a bowl, combine beans and vegetables. Whisk together vinaigrette ingredients and mix into beans.
Nutrition Facts : Calories 300.6, Fat 14.6, SaturatedFat 2, Sodium 962.1, Carbohydrate 33.9, Fiber 13.4, Sugar 2.3, Protein 10.2
NAVY BEANS
Make and share this Navy Beans recipe from Food.com.
Provided by BeckyF
Categories Beans
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place the beans in a colander and rinse with cold running water.
- Pick over the beans to remove any stones or foreign objects.
- Heat the oil over medium-high heat in a large, heavy stock pot.
- Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
- Add the bay leaf and thyme and saute for 1 minute.
- Add the beans and chicken stock and bring to a boil over high heat.
- Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
- Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
- Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
- Remove the bay leaf and serve hot.
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