Cooking Lessons for Dad

Cooking Lessons for Beginners

Brazilian Black Beans and Corn

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Yield: 6 servings

Brazilian Black Beans and Corn

Brazilian Black Beans and Corn

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 1/2 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon ginger, minced or grated
  • 2 15 ounce cans black beans, rinsed and drained
  • 1 14.5 ounce can tomatoes, diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 1/2 cups corn, frozen
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon pepper, fresh ground (or to taste)
  • 1/2 cup cilantro, chopped (optional)

Instructions

1: Heat olive oil over medium low heat.

2: Add the onions until cook until they are soft.

3: Stir in the garlic and ginger. Cook a few more minutes.

4: Add the beans, tomatoes, cumin, and coriander. Bring mixture to a simmer, then simmer 5 minutes. Stir frequently.

5: Stir in the corn, salt and pepper. Simmer and stir until the ingredients are heated through.

6. Garnish with cilantro if desired

Notes

Peel the ginger before you mince or grate it.

Adjust the seasonings as desired.

These Brazilian Black Beans and Corn are tasty as a main or side dish. You can also serve them over rice, cooked grains or in a tortilla. Try them as a dip for tortilla chips as well.

You can substitute a 15 ounce can of rinsed and drained corn in place of the frozen corn.

Try this delicious Brazilian Black Beans and Corn recipe! Is is easy to make, filling and healthy too! This recipe is full of flavorful, fresh healthy ingredients plus canned black beans. Serve this Brazilian Black Beans and Rice recipe alone, over rice, in burritos, as a chip dip and so many other ways. In this cooking video Karen Breyer will show you step-by-step how to make Brazilian Black Beans and Corn. Watch this video and make this easy, tasty, hearty, healthy Brazilian Black Beans and Corn recipe today!

Crockpot Pinto Beans

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Cook delicious Pinto Beans in your crockpot or slow cooker! This healthy Crockpot Pinto Beans recipe is so easy to make! You will need some dried pinto beans as well as a few other ingredients to make this flavorful, healthy recipe! Besides being good for you this pinto bean recipe is very inexpensive to make.

Enjoy these Crockpot Pinto Beans alone or on top of rice, couscous, or quinoa. I especially love these beans on a taco salad! They are perfect in burritos, enchiladas, tostadas and so many other recipes. Mash or serve them whole. So many possibilites! In this cooking video Karen Breyer will show you step-by-step how to make these tasty Crockpot Pinto Beans. Watch this cooking video and make this delicious Crockpot Pinto Beans recipe today!

Yield: 6 servings

Crockpot Pinto Beans

Ingredients

  • 1 pound pinto beans, dry
  • Water
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin, ground
  • 2 teaspoons garlic, minced
  • 1 1/2 teaspoons salt

Instructions

  1. Sort the beans. Remove any stones, debris or withered beans. Rinse well.
  2. Place beans in a crockpot. Cover with cold water and soak 8 hours or overnight.
  3. After soaking, drain and rinse the beans.
  4. Return the beans to the crockpot. Cover with 7 cups of clean, cold water.
  5. Stir in the rest of the ingredients except the salt.
  6. Cook on high for 4 1/2 - 5 hours or on low 8 1/2 - 9 hours. Cook until the beans are soft.
  7. Add the salt when the beans are almost finished. Add more spices at this time if desired.
  8. Cook until the beans are as tender as you like them.

Notes

These pinto beans are delicious over rice, potatoes, couscous, quinoa and in a taco salad. They are a good side dish, filling for burritos and on tostadas.

You can mash them with a fork or potato masher and use them like refried beans.

Add a medium diced onion if desired.

The pinto beans may take more or less time to cook depending on your crockpot or slow cooker.

The longer the soaking time, the shorter the cooking time.

© Karen Breyer

 

Tomato Basil Soup

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Try this easy, delicious Tomato Basil Soup recipe. It is made from fresh, healthy ingredients and is very flavorful! In this cooking video Karen Breyer will show you step-by-step how to make this Tomato Basil Soup recipe. Serve this delicious Tomato Basil Soup with fresh bread, and a sandwich or salad for a satisfying healthy meal. Watch this cooking video and make this warm, fresh Tomato Basil Soup recipe today!

Yield: 4 servings

Tomato Basil Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 tablespoon garlic, minced
  • 1 1/2 cups onion, chopped small
  • 1 cup carrots, chopped small
  • 1 cup celery, chopped small
  • 1 cup water
  • 6 cups tomatoes, diced (about 2 pounds)
  • 1 tablespoon basil, dried
  • 1/2 cup parsley, Italian (chopped)
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon black pepper, ground (or to taste)

Instructions

  1. In a large saucepan, heat olive oil over medium-low heat.
  2. Stir in the garlic, onion, carrots and celery. Cover and cook for about 10 minutes or until the vegetables are soft. Stir occasionally. Add some of the water if the vegetables start to get dry.
  3. Add the cooked mixture and water to a blender or food processor. Blend until smooth.
  4. Return the mixture to the pan.
  5. Stir in half (3 cups) of the tomatoes, basil and salt. Bring the mixture to a boil.
  6. Reduce heat to a simmer. Cover pan and simmer for 15 minutes. Stir occasionally.
  7. Reduce heat to the lowest heat.
  8. Stir in the rest of the tomatoes, parsley and balsamic vinegar. Take the pan off the heat as soon as the soup is heated through. Add more salt and pepper if desired.

Notes

I like using Roma tomatoes because they are firm and have less juice. This will result in a thicker soup.

You may substitute 1/2 cup fresh, chopped basil for the dried basil. Add 1/4 cup fresh basil with the first 3 cups of tomatoes. Add 1/4 cup fresh basil with the last 3 cups of tomatoes.

You can double this recipe if you want to.

© Karen Breyer

 

Crockpot Southwestern Corn and Beans

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Try this hearty, healthy, delicious Crockpot Southwestern Corn and Beans recipe! It is super easy to make in your crockpot or slow cooker. This corn and red bean recipe is perfect as a main dish or side dish. You can also serve it on rice or in a burrito or taco salad. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Southwestern Corn and Beans. Watch this cooking video and make this Crockpot Southwestern Corn and Beans recipe for dinner tonight!

Yield: 8 servings

Crockpot Southwestern Corn and Beans

Ingredients

  • 2 1/2 cups onion, chopped
  • 1/4 teaspoon red pepper, crushed (dried)
  • 1 teaspoon garlic, minced
  • 2 15 ounce cans red kidney beans, rinsed and drained
  • 4 cups corn, frozen (about 16 ounces)
  • 1 14 ounce can tomatoes, diced
  • 1 cup green bell pepper, chopped large
  • 2 - 3 teaspoons chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt, Kosher (or to taste)
  • 1/2 teaspoon black pepper, ground
  • 1/4 cup water

Instructions

  1. Combine all ingredients in a crockpot.
  2. Cover. Cook on high 2 1/2 - 3 hours or low for 7 - 8 hours.
  3. Stir. Add more salt and pepper if desired. Serve.

Notes

These Southwestern Corn and Beans are delicious as a main or side dish. They are tasty topped with salsa, sour cream, and guacamole. They are delicious served with tortilla chips, in a burrito and on rice or a taco salad.

Adjust the seasonings to your taste.

Cut the green peppers in 1/2 - 1 inch pieces.

© Karen Breyer

 

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