Kitchen Stewardship's Super Foods Carnival.
The theme today is beans! Beans are cheap, easy to fix and tasty in the right combinations. They're also a powerhouse of nutrition.
Since I already posted about cooking dried beans this week, it only seems appropriate to also post a yummy recipe that utilizes your own cooked beans!
The fresh peppers and tomatoes in this dish are so pretty as it cooks. Reminds me a little of the beauty of fresh salsa. (Am I the only one that finds these things beautiful to look at?)
Monterey beans can be served over rice. We had leftovers today wrapped in a tortilla with extra cheese and sour cream. Mmmmm...so good! This recipe would probably be really good as a taco salad or in quesadillas, too..
The great things about this recipe is that it only takes a few minutes to make!
1 cup onion, sliced or diced
1/2 cup diced green pepper
2 cups cooked kidney beans
2 ripe tomatoes, diced
1/4 cup beef or chicken stock (I've also used plain water in a pinch.)
1 teaspoon chili powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup crumbled bacon, diced sausage or chicken (This is optional but bacon is really good!)
Saute the onion in a little olive oil until translucent. Cobine other ingredients except for the cheese, stirring constantly until all ingredients are blended and heated through. Simmer for 5-10 minutes to blend flavors.
Add the cheese over low heat and stir until melted and smooth, about 5 minutes. Be careful that the mixture does not boil.
Remove from heat and serve over hot, brown rice. Top with extra cheese and sour cream, if desired.
**Recipe from The Urban Homemaker.
**Visit Kitchen Stewardship for more frugal, healthy bean recipes as part of the October Fest Carnival of Super Foods. Next week’s theme: Broth/Stock Recipes.