Beans, Corn, Recipes

Mexican Fiesta

2 28 oz Can Whole Tomatoes (no salt added)
2 lbs Frozen Mixed Peppers and Onions (Birds Eye)
.5 lb Frozen Corn… Read More
1 can Eden Foods Pinto Beans
1 Can Eden Foods Black Beans
Spices to taste:

garlic

cumin

chili powder

cayenne

Put all in a pot, bring to boil, simmer 10 minutes.

Serve over

Cooked Long Grain Brown Rice

Top with fresh Cilantro

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Beans, Butternut Squash, Corn, Easy Delicious Recipes, Instant Pot / Pressure Cooker

Butternut Squash Stew In Instant Pot

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Ingredients:

4 cups cubed butternut squash (1 medium sized butternut squash peeled and seeded)
2 tablespoons minced garlic
1 (26 oz.) container unsalted chopped tomatoes (Pomi)
1/2 (15 oz.) can salsa (Newman’s Own Mild)
2 (15 oz.) can no salt black beans
1 12oz bag frozen organic corn
4 cups unsalted vegetable broth (can be homemade in Insta Pot)
2 tablespoons cumin
1 medium onion, chopped
½ cup raisins
½ bag chopped kale or spinach

Set Instant Pot pressure cooker on manual for 12 minutes.

Cook all ingredients except chopped kale or spinach which is added to wilt after cooking.

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Bread / Wraps, Corn

Corn Tortillas

Credit: Bob’s Red Mill

Ingredients:

Directions:

  • Mix salt substitute into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
  • Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute

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