Black Beans and Cornmeal Loaf with fresh Salsa - Fox 28: South Bend, Elkhart IN News, Weather, Sports
Member Center:
| Ingredients: Olive Oil - 3 Tbsp. Cornmeal - 10 ounces Red Onions - 6 ounces Chili Powder - ½ tsp. Garlic, Minced - 4 ounces Cumin, Ground - 1 tsp. Red peppers, Diced - 5 ounces Sun-dried Tomatoes, Softened - 3 ounces Green Peppers, Diced - 5 ounces Black Beans - 12 ounces Vegetable Stock - 1 quart Cilantro, Chopped - 1/4 ounce Salt - 1 tsp. Flour as needed - ½ Cup Cayenne Pepper - 1/4 tsp Salt, to taste - ½ tsp Instructions: 1. Heat a medium size skillet with olive oil. Sauté red onions and garlic until the onions are translucent. Drain and rinse black beans and set aside. 2. Add red and green peppers; cook for one minute. 3. Add Vegetable stock; when hot, slowly whisk in the cornmeal, reduce heat and cook for 15 minutes, stirring every so often. 4. Stir in salt, cayenne pepper, chili Powder, cumin, sun dried tomatoes, black beans and cilantro. 5. Mixture should pull away from the sides of the skillet. Remove from heat. 6. Turn Mixture into a greased bread or loaf pan. Refrigerate overnight. 7. Un-mold loaf and cut into ten equal slices. 8. Lightly dust slices with salted flour mixture. Fry in olive oil until golden brown on both sides. |
  |
WSJV-TV FOX 28 Switchboard: 574.679.9758 NewsWeatherSportsVideoMorning ShowCommunityHealthWhat's OnLifestyleMobileAbout us
Public Files
All content ©Copyright 2000 - 2013 WorldNow and WSJV. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service. Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at fccinfo@fcc.gov. |
