Celebrating Cinco de Mayo? Nichole Garcia shared a recipe for a delicious black bean dish as well as a refreshing cocktail.
Baked Black Beans with Chorizo
1 tbsp (15 ml) olive oil
½ cup (4 oz) diced Spanish chorizo
1½ cups (12 oz) chopped onion
1 jalapeno pepper, roasted then diced
½ tsp (2 ml) ground cumin
5 garlic cloves, minced
pinch of salt
2 (15 oz) cans black beans, rinsed and drained
1 cup (8 oz) diced tomato
½ cup (2 oz) shredded Monterey Jack cheese
¼ cup (1 oz) thinly sliced green onions
Preheat oven to 425F. Heat a large nonstick skillet over medium-high heat. Add oil and chorizo to the pan, sauteing for 2 minutes. Remove chorizo and set aside. Coat pan with cooking spray. Add onion and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin and garlic. Saute for 1 minute, stirring constantly. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. Mix in chorizo. Spoon mixture into an 8-inch square baking dish coated with cooking spray.Top with tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and serve with tortilla chips.
Strawberry Basil Sangria
1/2 pound fresh strawberries
1 ounce fresh whole basil leaves
1 bottle Chardonnay
1/2 cup sugar
1 cup club soda
1 cup white grape juice
Trim and thinly slice the strawberries. Slice and dice the apple into very small bits. Score the basil leaves with a fork. I did this instead of cutting the leaves into strips as I did not want my guests choking on basil while trying to enjoy this drink. Just rub the basil leaves gently with a fork in order to release their flavor in the sangria. Layer the fruit, sugar and basil in a large pitcher and let sit for about 2 hours. This is just to let the sugar absorb the juices from the basil and the fruit. You’ll see it turn a bit red. Add the club soda first and then the remaining liquids. Stir well and serve.