Feta Parmesan Cornbread
Perfect with soup or anything really, this easy recipe from Teresa Blackburn of foodonfifth is a winner! Follow her on instagram @foodonfifth
Vinegar, orange, lime and garlic infuse these vegetarian beans with bold flavor. If you want to pump them up, saute bacon and stir in at the end.
Ingredients
- 12 ounces dried black beans, soaked overnight or *quick soaked
- 1 red onion, chopped
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 2 limes, juiced
- 1 orange, juiced
- 1 red Chile pepper, minced
- 1 cup chicken or vegetable stock
- 2 teaspoons cumin
Instructions
- Cover soaked dried beans and red onion in water. Add salt. Bring to a boil and reduce immediately to a low simmer. Cook for 45 mins to an hour. Add olive oil, garlic, vinegar, orange juice, lime juice, red chile pepper, and broth. Cook 30-45 minutes.
- Add bay leaves and cumin and simmer another 30 minutes or so, or until beans are tender and thick. Serve with sour cream and fresh cilantro.
*To quick soak dried beans, cover with water and bring to a boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Rinse and proceed with recipe.
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