Recipes submitted by Lesley Pew as a part of the Beans for Breakfast recipe challenge.
MAYACOBA RANGOONS
Ingredients:
1/2 cup chopped purple onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cored seeded minced chili pepper
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon olive oil or butter
2 cups cooked mayacoba (canary) beans
8 ounces cream cheese, at room temperature
2 tablespoons flour
2 tablespoons soy sauce
1/2 teaspoon fish sauce
1 package wonton wrappers
egg whites or cold water
oil for deep frying
Directions:
1. Sauté onion, pepper, garlic, and ginger in the olive oil or butter.
2. Turn off heat and let cool.
3. Beat together.
4. Pulse the beans in a food processor or blender until almost smooth.
5. In a large bowl, beat together the beans and the cream cheese, adding the vegetable mixture, flour, soy sauce, fish, and fish sauce.
6. Divide the mixture evenly and put some of the mixture into the center of each wonton wrapper and fold over to make a triangle.
7. Seal the edges with the egg white or water.
8. Lift the two corners together and pinch.
9. Deep fry until golden brown.
10. Serve with sweet and sour sauce, and/or hot mustard.
CORN, BEAN, AND TOMATO SALSA
Ingredients:
1 pint cherry or grape tomatoes, halved
2 cups whole kernel corn
2 cups cooked marrow beans
1/2 cup chopped onion
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
3 cloves garlic, minced
1 to 2 red chili peppers, cored, seeded, minced
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh basil or 1-1/2 tablespoons dried
3 tablespoons chopped fresh oregano or 1-1/2 tablespoons dried
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 to 2 limes or lemons, about 2 to 3 tablespoons
chopped scallions, if desired
tortillas
Directions:
1. Mix together the tomatoes, corn, beans, onion, peppers, garlic, and chili pepper in a medium bowl.
2. Add the oil, basil, oregano, cumin, salt, pepper, and lemon juice.
3. Mix well.
4. Garnish with chopped scallions and serve with tortillas.
RED BEAN DIP
Ingredients:
2 cups adzuki beans
1 purple onion, ground
1/2 cup green pepper, ground
1/2 cup red pepper, ground
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup horseradish sauce, sour cream, or pureed soft tofu
1/4 cup tomato catsup
1/4 cup sweet relish
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon Indian curry powder
1/4 cup chopped peanuts
chopped fresh dill weed or chopped fresh horseradish, to taste
dash dry mustard
salt
pepper
Directions:
1. Soak adzuki beans overnight, rinse, drain, and cook until tender.
2. Drain. Chill.
3. Combine the onion, green pepper, red pepper, garlic, ginger, catsup, horseradish sauce or sour cream, soy sauce, relish, fish sauce, dill weed or horseradish if used, mustard, salt, and pepper.
4. Add to the beans.
5. Mix well.
6. Serve with fried or toasted white flour tortilla chips.