Black Bean Hummus

Cinco de Mayo is always fun, especially when it is close to a weekend, extending the party.

This black bean "hummus" dip is easy to whip up if using canned black beans. I usually have a stash of pressure cooked beans in the freezer, not just black beans, but pinto, mayo coba, chickpeas, kidney beans, white beans... plus, home-made refried beans as well, so kids can make a quick burrito for themselves.

Nothing fancy here, just used black beans instead of chickpeas, and followed my usual hummus method using garlic, tahini, olive oil, lemon juice, and cilantro instead of parsley.

Chicken in Dark Cocoa and Fig Sauce

The combination of dark cocoa powder and dried figs in a pan sauce takes this chicken dish from good to awesome in my kitchen, at least for the other adult in the household. Not being a fan of chicken or other meats, I can take it or leave it.

Some sauteed onions and colorful mini peppers form the base for the sauce while dried figs and a dollop of fig preserves plus the dark cocoa bring the earthy deliciousness that is hard to describe.

Ingredients
2 boneless skinless chicken breasts, cut into thin strips for easy cooking
1 medium onions, diced finely
6 mini red, yellow, orange peppers, diced finely
2 Tbsp dark cocoa powder
2 Tbsp fig preserves
4 dried figs, reconstituted in red wine, coarsely minced or ground
1 Tbsp homemade Taco Seasoning
1 Tbsp lemon pepper seasoning
salt to taste
2 Tbsp olive oil

Preparation

1. Heat the oil in a pan, add the onions and bell peppers, the seasoning and saute
2. Add the chicken strips, cocoa powder and fig preserves plus the minced figs in red wine
3. Stir well, add just enough water, cover and cook at medium heat till chicken in cooked and the sauce has the desired consistency - not too runny, not too goopy
4. Serve with Black bean rice and some steamed broccoli

Black bean rice:

1. Heat 1 Tbsp of oil in a pan
2. Add a teaspoon each of sage powder, paprika, and Italian seasoning mix, then add 2 cups of cooked and seasoned black beans, stir well
3. Add 4 to 5 cups of cooked rice, sprinkle some salt to taste, stir well, turn off heat, serve warm

Black Beans and Brown Rice Patties

Leftover black beans, brown rice, plus baked or steamed potatoes come together to make these delicious patties. Simply add favorite spices, mash them together, and pan-cook to desired crispness.

Serve as bean burgers in mini buns with favorite fixings, or enjoy as-is with favorite dipping sauce or ketchup.

Ingredients
1 cup cooked black beans, drained well
1 cup cooked brown rice
1 medium potato, cooked
a few slices of bread, preferably heels :)
1 Tbsp coriander powder
1 Tbsp brown sugar
1 Tbsp sambal oelek or Tabasco™ sauce (or any favorite chili paste or sauce)
1 tsp garlic powder
salt to taste

A few tablespoons of Olive oil for pan frying

Preparation

1. Mash the ingredients together, adding just enough bread slices to make a dough that can be shaped easily; taste and adjust seasoning
2. Heat a few tablespoons of oil in a pan, shape the patties and fry both sides till firm and done