Bushs Spicy Black Bean Fritters With Cilantro Ranch Dip Recipes

BUSH'S® SPICY BLACK BEAN FRITTERS WITH CILANTRO RANCH DIP

Steps:

• In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl mix the eggs, milk, and 2 tablespoons vegetable oil; mix with dry ingredients just until moistened.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in onion and jalapenos, and cook until tender. Mix in BUSH'S® Black Beans, corn, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/3 cup of cilantro; mash slightly. Fold bean mixture and 1/2 the cheese into batter.
• In an electric skillet or deep fryer, heat 1/4 inch oil for frying to 375 degrees F. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Transfer fritters to the prepared baking dish. Sprinkle with remaining cheese and olives.
• Bake, covered, for 40 minutes. Uncover and bake for 15 to 20 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
• For cilantro ranch dip: in a small bowl, mix dressing, sour cream, lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 tablespoon of cilantro. Serve with fritters.

EASY BLACK BEAN FRITTERS

Steps:

• Rinse and drain beans.
• In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
• Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
• Add cheese and stir. If the mixture seems too dry, add milk.
• Form into patties of the desired size, and pan fry for a couple of minutes on each side.
• Serve with sour cream, cheese, salsa, guacamole, etc.
• Yummy!

BLACK BEANS WITH CILANTRO

Steps:

• Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE

Steps:

• Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME

Steps:

• - Simply mix the ingredients as described. Tweak the spices / sugar / olive oil ratio to suit your taste. This stuff is increeeeeeeeeedible!

BUSH'S® SPICY BLACK BEAN FRITTERS WITH CILANTRO RANCH DIP

Steps:

• In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl mix the eggs, milk, and 2 tablespoons vegetable oil; mix with dry ingredients just until moistened.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in onion and jalapenos, and cook until tender. Mix in BUSH'S® Black Beans, corn, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/3 cup of cilantro; mash slightly. Fold bean mixture and 1/2 the cheese into batter.
• In an electric skillet or deep fryer, heat 1/4 inch oil for frying to 375 degrees F. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Transfer fritters to the prepared baking dish. Sprinkle with remaining cheese and olives.
• Bake, covered, for 40 minutes. Uncover and bake for 15 to 20 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
• For cilantro ranch dip: in a small bowl, mix dressing, sour cream, lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 tablespoon of cilantro. Serve with fritters.