BRAZILIAN BAKED BLACK BEANS
1 Preheat the oven to 350
degrees. 2 Heat the oil in a large pot over medium heat. Add the garlic and stir a couple of times. Add the onion and cook until translucent. Add the remaining ingredients except beans. Bring to a simmer and cook for 5 minutes. Add beans, stir to combine and add salt to taste. Pour into a casserole and bake for about an hour.
INGREDIENTS
2 tablespoons olive oil 3 cloves garlic, minced
cup onion, diced 1 can Rotel with lime and cilantro teaspoons Dijon mustard tablespoons brown sugar teaspoon ground ginger teaspoon Tabasco 1 tablespoon Worcestershire cup dark rum (or fresh lemon juice) 3 16- or 19-ounce cans black beans, not rinsed or drained
DIRECTIONS
5 Once all vegetables have been removed from the grill and are cool enough to handle, you can begin to prepare them for the quesadilla. Remove burned skin and seeds from the poblano. Remove burned onion’s skin. 6 Slice all vegetables into long, thin strips. Portion vegetables onto half of each tortilla. Cover vegetables with shredded cheese and fold the tortilla. 7 Grill dry tortillas until they are nicely marked by the grill grates and the cheese has melted. Serve with hot sauce, sour cream, and limes. 1 Bring two cups of water to a boil in a medium saucepan. Drop the tea bags in, turn off heat and let brew for about 5 minutes. Squeeze the water from the tea bags and discard. Add 4 cups of ice cubes to help it cool. Put into a big container that fits into the fridge and add four more cups water. 2 Cut the watermelon flesh into chunks. In a blender or food processor, purée the watermelon with the mint (stems and all). You’ll probably have to do this in batches. 3 Pour into a strainer set over a bowl. Strain out the juice, pressing and scraping the pulp with a rubber spatula. Discard the pulp. You should have around 5 cups of juice. A little less won’t hurt and more is even better. Add the watermelon juice to the tea. Add the honey or simple syrup and stir. Taste to see if you want a sweeter tea, and add honey or syrup to taste. Chill for several hours. Serve with lemon wedges in tall ice-filled glasses.
melon 1 package fresh mint ½ cup honey (or simple
syrup)
DIRECTIONS