Add beef and cornstarch mixture. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Cover and simmer over low heat until tender, about 20 minutes
Or, the night before making the chili, rinse and cover the blackbeans with water in a bowl. In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight
The other ingredients I used were one red and one green pepper, sliced into strips, a small bunch of spring onions, trimmed and sliced into short lengths, beansprouts, a few quartered chestnut mushrooms, two crushed garlic cloves, a heaped tablespoon of black bean sauce and some cornflour paste
The blackbeans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers
While I sometimes use fresh corn, homemade salsa and dry blackbeans--I have been known to swing through the grocery store for canned and jarred ingredients as well
Mash the rinsed blackbeans fairly well in a large mixing bowl and season. Should it be realistic or not, use beans (they’re a little mushy) or textured vegetable protein
A lot of people raise their brows when served this Black Bean and Corn Salsa because they are, of course, expecting your typical salsa roja or pico de gallo
Salt and pepper to taste. 1/2 cup canned black or other favorite bean, rinsed and drained. 1/2 cup fresh pineapple, grapes, cantaloupe, mango, peach OR nectarine, chopped
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