Black Bean and Lime Chili

Black Bean and Lime Chili

1 cup water
2/3 cup couscous (I just get a box and follow the directions, it would also go good over rice)
3 tablespoons olive oil
1 Vidalia onion, chopped
3 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped

1 tablespoon chili powder (I don't use the chili because dh is a wimp, but I am sure it is great)
1 (14-ounce) can stewed tomatoes
1 (15-ounce) can black beans
1 (10-ounce) can white meat chicken, or 2 cups shredded chicken, store-bought, skin discarded
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup fresh cilantro leaves (I usually use closer to a cup, but I LOVE cilantro)

Bring 1 cup water to a boil in a small saucepan and then pour in the couscous in one steady stream. Stir to prevent lumps. Turn off the heat, cover, and set aside for 15 minutes. Once liquid is absorbed, fluff with a fork.

In a heavy-bottomed pot, heat oil over medium heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add bell peppers and chili powder and cook for another minute. Stir in tomatoes and black beans and their liquid; bring all to a simmer and simmer for 5 minutes or until thickened. Add chicken and heat through. Stir in lime juice and cilantro and remove from heat. Serve over fluffed couscous.

Black Beans and Rice

Black Beans and Rice

2 Tbsp. Real Butter (Margerine will work)

2 Tbsp. Vegitable Oil

1 Tbsp. Chopped Garlic

1/2 cup Chopped Red, Yellow OR Green Onion - your choice

1/2 cup Chopped Green Pepper

2 lbs or 2 packages Smoked Sausage (Eckeridge works well) or Andouille Sausage

1 tsp. HOney

1 tsp. Lemon Juice

3 16 oz cans of beans with at least two black beans

1 16 oz can of chicken broth

1/4 cup cooking sherry (optional)

Sour Cream

Spices: Salt, Pepper, Garlic Salt, White Pepper, Cayenne Pepper AND/OR Tabasco (spice to taste)

In a stock size pot melt butter and oil. Add garlic, onion and bell pepper and saute until onion is clear. Add cubed sausage until browned slightly. Add the seasonings you want to use to taste and then top off with honey and lemon. The honey and lemon make a glaze that seals in the spices to the sausage. Cook 2-3 minutes more. Add in beans - make sure to get the seasonings out of the bottom on the cans. Pour in chicken broth. Over medium heat get mixture to rolling boil, stirring occasionally and keep uncovered. When the beans start to crack a bit and the broth looks "muddy" take off heat (roughy 20-30 minutes) and mash beans with potato masher until beans are broken up a bit. Return to heat and add in cooking sherry (optional) and reduce heat and simmer covered for another 15-20 minutes. Serve over rice witha dollap of sour cream on top. Also great with cornbread.

Tomatoes and Black Beans over Pasta

Tomatoes and Black Beans over Pasta

3 large tomatoes (I sometimes used canned if fresh aren’t in season)

1 can black beans

2 Tbsp olive oil

3 cloves garlic, minced

2 Tbsp chopped fresh cilantro

1 Tbsp chopped fresh chives

1 Tbsp lime juice

½ tsp ground cumin

¼ tsp cayenne pepper

¼ tsp salt

¼ tsp black pepper

4 oz vermicelli (uncooked)

½ cup shredded Monterey Jack cheese

Peel tomatoes; coarsely chop over bowl, reserving juice. (Or use 1-2 cans diced tomatoes.) Combine tomatoes, reserved juice, and next 10 ingredients; cover and let stand at room temp at least 1 hour (longer is better). Serve over cooked psta and top with cheese.