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Author: [Food & Fitness] Topic: Best Black Bean/Corn Salsa Recipe Ever
FriedShrimp send a private message View Space | Friends | Playbook |
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#26
Posted: 7/21/2011 4:21:42 AM

If get sick of beans................. crush them up and make nachos or tacos or something.

Or freeze them, they freeze well.

 

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#27
Posted: 7/21/2011 4:24:14 AM

As much as I love food......... bean day is gotta be in my top one or two.

Can't believe you are not down on dry beans as much as you like to cook.

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#28
Posted: 7/21/2011 4:26:21 AM

As far as the bean pot................. lot of variations but I like pintos with the juice from the sliced jalapeno jar in there.......... and a huge onion.

For black beans, can go green onion, bay leaf, green pepper, garlic

But simple pintos, onion, and jalapeno juice is nice.

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#29
Posted: 7/21/2011 6:11:03 AM
QUOTE Originally Posted by FriedShrimp:

As far as the bean pot................. lot of variations but I like pintos with the juice from the sliced jalapeno jar in there.......... and a huge onion.

For black beans, can go green onion, bay leaf, green pepper, garlic

But simple pintos, onion, and jalapeno juice is nice.



bay leaf and garlic spice up the black beans eh shrimp ? I was wondering about that they seem a little bland.
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#30
Posted: 7/21/2011 3:07:59 PM

Ya man.......... you light up the beans with all kinda good garbage.  Eating leftover beans right now with bacon in there  ..... Soft tacos with real beans. 

Get down!!

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#31
Posted: 7/21/2011 3:08:57 PM
Hot sauce, bacon, ham, sausage, you name it.
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#32
Posted: 7/21/2011 3:18:50 PM

Shredded chicken , sour cream, salsa, cheese

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#33
Posted: 7/21/2011 9:53:58 PM
Alright then.
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#34
Posted: 8/15/2011 5:37:07 PM
 Just copied the recipe, I'll try it tonite. THX Hutch
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#35
Posted: 8/15/2011 7:12:43 PM
sounds tasty, buy my culinary skills are awful but i think i can handle chopping a few things up and mixing them up in a bowl 
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#36
Posted: 8/16/2011 12:01:53 PM
QUOTE

Originally Posted by ad1260:

sounds tasty, buy my culinary skills are awful but i think i can handle chopping a few things up and mixing them up in a bowl 

I recommend taking a basic knife skills class.  We have a place called the "Kitchen Window" here in Minneapolis and they offer all sorts of cooking classes. 

One of the main reasons IMO people are scared of cooking (or just not interested) is because they don't feel comfortable chopping vegetables or it just flat takes too long.  If you get to the point where you're comfortable dicing up an onion, chopping celery and carrots, and mincing garlic, you're half way there. 

 

Apache-

I welcome your feedback.  I throw this salsa on scrambled eggs (you can make your own breakfast burritos as well) and fish tacos as well. 

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#37
Posted: 8/16/2011 5:03:16 PM
Hutch, that is a good idea. I am graduating college in December and may be something that I look into. I do not have a fear of cutting my self but rather it straight up takes wayyyyyy too long! Thanks for the advice my friend but will definitely try this recipe one of these NFL Sundays that is upon is 
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#38
Posted: 8/16/2011 5:05:33 PM
Oh, and one more thing Hutch...so black beans from a can is what you use? I see FriedShrimp raving about dried black beans but I am looking for time efficient/easy/cheap recipes! 
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#39
Posted: 8/17/2011 11:36:39 PM
QUOTE Originally Posted by ad1260:

sounds tasty, buy my culinary skills are awful but i think i can handle chopping a few things up and mixing them up in a bowl 


OMG did I ever cut my thumb bad chopping a red onion a few days ago lots of swearing lots of bleeding.
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#40
Posted: 8/18/2011 4:59:57 PM
QUOTE

Originally Posted by ad1260:

Oh, and one more thing Hutch...so black beans from a can is what you use? I see FriedShrimp raving about dried black beans but I am looking for time efficient/easy/cheap recipes! 

I use organic no salt added black beans and no salt added corn.  Some of those canned brands have 1,200 - 1,500 mg's of sodium.  It's nuts.  I prefer to salt my own food. 

I made a black bean soup using dried beans a couple of months back.  It was very good, but I didn't notice a difference in flavor.  Canned will be a little softer texture wise so use dried if you like 'me with a little more bite.  It's pretty easy to soak 'em and re-hydrate them.....just takes some time. 

I had this again last night at a George Thorogood concert.  That dude still has a lot in the tank for being 61. 

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#41
Posted: 8/19/2011 2:43:22 PM

Good stuff ....i made it a few days ago..tastes even better after a day or two in the fridge when the flavors get a chance to marinate...

 

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#42
Posted: 8/29/2011 5:47:38 PM

First post, long time lurker. Tried the recipe.....thought something was

missing. The second time I made it, I tweaked the recipe a bit.............

used two limes and and added 2 tsp of Vietnamese chili garlic sauce.....UMM UMM GOOD!

 

 

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#43
Posted: 9/2/2011 2:13:11 AM
QUOTE Originally Posted by emtee:

First post, long time lurker. Tried the recipe.....thought something was

missing. The second time I made it, I tweaked the recipe a bit.............

used two limes and and added 2 tsp of Vietnamese chili garlic sauce.....UMM UMM GOOD!

 

 



Must be the extra lime champ.
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