When you're using up what you have in the house... (RECIPE) Amy

[Guest guest]

This sounds great. You freeze black beans? I will try it.

Sooooooooooooooooo nice to have you back. You have been missed Amy, Hugs,

Donna

 

Amy <sandpiperhiker wrote:

you come up with some interesting things! I'm back from visiting

family in NY, and have only a few days until we move to CA. I made

this yeasterday and it was good!

 

Black Bean Faux Tapenade by me

(all measurements are approximate)

 

2 cups cooked black beans out of the freezer, thawed

1/4 c capers

2 tbsp mustard, about half dijon and half classic

2 tsp lemon juice

1 tbsp minced garlic

2 tbsp olive oil

minced parsley (frozen or fresh)

 

run through the food processor in pulses, just til it's a little

smooth, a little chunky. The texture is reminiscent of the " deviled "

part of deviled eggs, but the taste is a lot more like tapenade. In

any case, it's yummy on a whole grain cracker, or in a pita with

greens and tomatoes.

 

 

 

 

 

[Guest guest]

> This sounds great. You freeze black beans? I will try it.

> Sooooooooooooooooo nice to have you back. You have been missed Amy,

 

Thanks, Donna! I've missed you too - it's nice to be home, even if

it's only home for another 9 days. Plus it's nice to come " home " to

the list and see what y'all have been cooking!!! :-)

 

Anyway, yep on freezing the beans! That batch was an experiment, and

I had to actively mush them up, though I confess I didn't try a bean

to see if the texture whole was still good :-7 - I should have I

guess, 'cause I've read freezing beans leaves them mushy and only good

for recipes where you intend to mush them up! But they looked whole,

even after they thawed, so maybe that's another of those " kitchen myths " .

 

*hugs* all,

Amy