Cuban Black Beans and Rice

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Ingredients

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat.
  3. Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Stir in the cumin and cook for 1 minute.
  5. Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
  6. Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
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Classic Green Bean Casserole

 

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A Thanksgiving classic around my house.  This is a simple, time tested, taste bud delight.

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What You’ll Need

 

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions

 

How to Make it

 

  • Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  • Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
  • Bake for 5 minutes or until the onions are golden brown.

 

Spicy Mexican Stew with Chicken Finger Dumplings

Ingredients
12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawedSpicy Mexican Stew w Chicken FInger Dumplings
1/2 cup milk
Two 15.5-ounce cans pinto beans
2 tablespoons vegetable oil
1 tablespoon chili powder
One 16-ounce jar salsa
Kosher salt
4 cups chicken broth
1 large egg, beaten
3 tablespoons cornstarch
1/3 cup sour cream
1/4 cup fresh cilantro leaves

Directions
Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.