Break out beans for the Super Bowl
The Super Bowl is a great opportunity to combine three favorite American traditions: football, friends and food. And when you focus on hearty food, these elements come together with minimal fuss. Chili is a Super Bowl favorite while bean salad and bean dip make terrific sides and snacks. And because they taste good, you’ll score big points with your guests.
- - - - -
Serve this dip with tortilla chips or raw vegetables.
Bean Dip
2 tablespoons lemon juice
1 15-ounce can pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons minced jalapeno pepper, fresh or canned
1 teaspoon Worcestershire sauce
1/4 teaspoons granulated sugar
Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Store in the refrigerator. Makes 1-3/4 cups.
- - - - -
Easy Three-Bean Salad
1 16-ounce can chickpeas, rinsed and drained
1 16-ounce can red kidney beans, rinsed and drained
1 16-ounce can black beans, rinsed and drained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium carrot, shredded
1 cup Italian dressing, regular or reduced fat
Combine all ingredients in a bowl and mix well. Refrigerate at least 1 hour or until ready to serve. Makes 4 servings.
- - - - -
Beef and Bean Chili
2 pounds ground beef
1 medium onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2-1/2 cups tomato sauce
1 8-ounce jar salsa
4 tablespoons chili seasoning mix
1 15-ounce can light red kidney beans, rinsed and drained
1 15-ounce can dark red kidney beans, rinsed and drained
In a large saucepan over medium heat, combine the ground beef and the onion and sauté until meat is browned and onion is tender, about 10 minutes. Drain grease, if desired. Add black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer until flavors blend, at least 1 hour. Makes 8 servings.
- - - - -
Pantry Pointers
When serving chili, put out bowls of accompaniments such as sour cream, grated cheddar or Monterey jack cheese, minced raw onion, sliced black olives, chopped green chilies or jalapenos, cornbread, tortilla chips, and salsa.
Leftover chili is good on baked potatoes and hot dogs or as a filling for burritos or omelets.
If perishable dips will be left out longer than two hours, place the dip bowl in a larger bowl filled with ice cubes to keep it cold.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Next entry: Enhance your meals with balsamic vinegar
Previous entry: Use frozen shrimp to make quick, low-fat meals