2 Bean Turkey Chili

Regardless of the fact that it is going to be hot outside everywhere within a few weeks (well in Southern California it will be anyways) there are a few recipes that need to kept close in the stash so that you can keep yourself warm and full when the nighttime temperatures begin to drop. 2 Bean Turkey Chili is a dish that can be spread out a ways over a few days once made. You can pour it over some warm fresh made cornbread, fill some blanched bell peppers with it and bake it in the oven smothered in cheese or over some white rice.

Turkey Chili once made will hold in the fridge a few days, so you don’t have to worry about using it up right away. If you have a food saver, this recipe can also be frozen and used within 6 months and still taste exactly how it did when you first made it.

Enjoy!

(click read more for the Entire Recipe)

Classic Recipe of The Day: Black Bean Hamburgers

Today is national Cheeseburger Day. We know that many people out there are cutting meat, especially red meat out of their diets and we didn’t want anyone to feel left out on such a glorious holiday. All across the Nation, the Hamburger is finding itself as the shining star on the menu once again and not much could please us more than that (ok some Peace on Earth might be nice, but we wont hold our breath.)

This recipe uses black beans instead of the typical beef or turkey and a few dashes of some good ol Tabasco to pull it together. Lately we have been omitting the Tabasco and using a really spicy island blend we found while traveling in St. Maarten so if you would like to really change up the flavors and spice levels of things, try out your favorite sauce and make this recipe your own, no one says these things are written in stone somewhere.

Enjoy National Cheeseburger Day!

Ingredients:

2 (14oz) Cans Black Beans (drained)

3 TBS Mayonnaise

1 tsp Kosher Salt

½ Cup Bread Crumbs (this recipe uses roasted garlic)

2 tsp Ground Cumin

½ tsp Smoked Paprika

1 tsp Cayenne pepper
2 TBS TABASCO, Original Red

¼ cup Finely Chopped Cilantro

3 TBS Vegetable Oil

4 Hamburger Buns (these are great on a toasted onion bun)

Sides usually include: Sour Cream, Salsa, Lettuce, Sliced Tomatoes & mustard

Directions:

Place One can of beans in a food processor with the mayo, bread crumbs, cumin, oregano, cayenne, TABASCO and Kosher salt.

Pulse a few times until a coarse puree forms.

Transfer the puree to a bowl and stir in the Cilantro and remaining can of beans.

Form mixture into 4 patties and place on a plate covered with saran wrap in the fridge for about 1 hour.

Heat vegetable oil in a heavy skillet over medium / high heat.

Cook the burgers until the outsides are browned, turning once about 5 - 8 mins total.

Garnish with whatever you like even double stack the patties and make it a black bean double double, animal style.

Serve on toasted buns.

As with all of our recipes, cooking times vary from kitchen to kitchen and person to person.
Our cooking time provided is merely a helpful hint.

Tamales Dulce w/ Mango & Black Beans

We got hit up by an East Coast cohort of ours who was looking for a sweet and savory dessert recipe to make for one of his new female friends he was to be entertaining for the evening. 

With today being National Raisins & Spice Day, and figuring since the guy hardly eats meat and is trying to turn vegetarian at some point in his life, we would give his a great recipe for a sweet yet savory Tamale that would give his date the impression he could cook (and was intuitive enough to not order takeout.) 

Needless to say the date was a success, the Tamales came out perfect and we couldn’t be happier (well that is unless he paid us for this lesson,) but hey who are we to complain, we do this for the love of food and full stomachs.

Now back to the recipe, these Tamales go perfect with a bit of Black Beans & fresh Mango, so we decided why not give you all the steps to make yourself a delicious dessert (that doesn't cost that much.)

Enjoy this dish and make sure you let them know how many painstaking hours it took you in the kitchen to pull it off.  

(Click READ MORE to read the entire recipe)

Recipe Of The Day: Black Bean & Roasted Corn Summer Salad

This recipe is delicious, healthy, simple to make and affordable year round. This is one that can be served up hot or cold and can either be a main dish itself if your looking to go light or will work alongside just about main entree you wish to pair it up with. Usually served up along our classic pink peppercorn crusted steaks this time out we chose to let the salad speak for itself and take center stage.
The crisp texture of the smokey roasted corn mixed with the smoothness of the beans just sets this dish off perfectly.
Enjoy!