Dip Trio Guacamole Black Bean Salsa And Drunken Pico De Gallo Recipes

BEAN TRIO

Bean Trio image

Provided by Ree Drummond : Food Network

Time 6h55m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1 pound pinto beans, rinsed
5 cloves garlic, minced
4 slices thick-cut bacon, chopped
2 bay leaves
1 medium yellow onion, diced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/4 cup grated Cheddar
1/4 cup diced red onion
1 cup jarred jalapenos with juice
1 tablespoon chili powder
Hot sauce, to taste
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream
6 ounces andouille sausage, diced
2 teaspoons paprika
1 teaspoon crushed chile flakes
1 teaspoon ground thyme
1/4 cup sliced green onions

Steps:

For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
Serve topped with grated Cheddar and diced red onion.
For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

BLACK BEANS WITH PICO DE GALLO

Black Beans with Pico de Gallo image

Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!

Provided by SPEARL20

Categories Side Dish Beans and Peas

Time 40m

Yield 2

Number Of Ingredients 12

Ingredients

1 large tomato, diced
2 tablespoons chopped red onion
½ cup chopped cilantro
½ teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Steps:

Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Bek's Black Bean Salsa/Pico De Gallo image

I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.

Provided by Gatorbek

Categories Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) cans Rotel Tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Steps:

Combine all ingredients in a large bowl.
Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
Variations:
Try roasted red bell pepper instead of fresh for a great, smoky taste.
Use different colored bell peppers for a more festive look.
Add 1/4 cup diced red onion.
Add diced jalepenos or habaneros to kick it up.
Let me know any other variations you try!

Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3

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