Time 1h15m Yield 2 Number Of Ingredients 8 Steps:
Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
Time 10m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Mix all ingredients together in a large non-reactive bowl. Relish can be made several hours ahead and refrigerated. Stir occasionally and remove from the refrigerator 30 minutes prior to serving.
Number Of Ingredients 14 Steps:
Sort the beans, wash under cold water. Drain. Combine with water, salt & yellow onions in large saucepan. Bring mixture to a boil over high heat, reduce to low, cover and cook 1-1/2 hours. Do not drain. Set aside, covered, for about 10 minutes. Chop peppers. While beans are still hot, add peppers, corn, red onion, vinegar, garlic, chili powder & hot pepper sauce. Mix well. Set aside until cool. Add a small dash of the “HOT Splash before you serve as a re fresher for the flavor and you are goooood to go! Mix in tomatoes & cilantro.
Time 20m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl. Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving. Photograph by Kat Teutsch
Time 30m Number Of Ingredients 12 Steps:
Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate. Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate. Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate. Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through. Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine. Serve: Top tostadas with corn relish, and, if desired, sour cream.
Time 10m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.
Time 10m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Toss all the ingredients in bowl. Add lime juice. Add spices to taste. Chill and serve!
Time 6h5m Yield 8 Number Of Ingredients 7 Steps:
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High. Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.
