Texas Caviar with Black Beans
Texas Caviar with black beans, also called texas caviar salsa, is a very popular dish for picnics, family get togethers or other dish to pass occasions. This Texas caviar recipe is extremely easy to make and since it is made the night before it gives you more time to prepare if you are having a party at your house. This is one of the most popular dishes at every party that I take it. People always ask for the recipe.
Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.
Ingredients
1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced
Directions
1. In a small pan heat olive oil, sugar and vinegar until sugar melts.
2. Mix all ingredients together and marinate overnight.
3. Drain marinade and enjoy
Vegetarian Black Bean Chili
This is a delicious, healthy vegetarian black bean chili that is vegan as it is described or can be made into regular beef chili by adding ground beef that has been sauted and degreased. You can also add chicken or pork that has been steamed and shredded instead of the beef.
My family and friends always want more of this chili, especially on a cold day. It is great in tacos, served on top of greens, in casseroles or soups.
Ingredients
2 cups dry black beans
8 cups water
4 bay leaves
1/2 tsp ground cumin
1 Tb rice wine vinegar
1 tsp tomato puree
salt to taste
2 Tbs freshly chopped cilantro
1/2 tsp cayenne pepper
Chili sauce
1 can chopped tomatoes (28 oz) drained
1 2/3 cup onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive
1 1/2 tsp ground cumin
1 tsp
2 tsp dried oregano
2 tsp paprika
Directions
For sauce
Reserve the liquid from can of tomatoes. Braise green pepper,onions and garlic in the oil with cumin, oregano and paprika. Add the tomatoes and liquid and stew for 30 minutes, until sauce is thickened. There should be approximately 6 cups.
For Beans
Soak beans overnight in water and rinse and drain. Add 4 cups of water back and bay leaves and bring to boil. Simmer for 1 to 1 1/2 hours. add more water if nessary.
When beans have cooked, drain any excess liquid and set aside the bean stock. Add the beans and 1 cup of the bean stock to the chili sauce and cook for about 30 minutes, until the sauce is thickened. If it is too thick, gradually add more bean stock until the right consistency is achieved. Add the 1/2 tsp cumin, vinegar, and chili puree. Add salt to taste and add the cilantro. If more “fire” is desired add more cayenne. Garnish with fresh chopped chilies or cilantro.
Serve with cheese sprinkled over top of hot chili.