Thursday, April 19, 2012

black bean soup & cheesy corn casserole

how have i not posted these 2 recipes before??

easy, easy black bean soup 
paired with a corn casserole from paraguay.

the soup is from here.
the casserole is from here.
note: the casserole is a little tricky due to this step**

cheesy corn casserole ~ from paraguay
{start this first because it takes longer}
2 T butter + 1 T canola oil
1 onion, thinly sliced

1/4 cup cornmeal
1/2 t salt
1/2 t sugar
1 t baking powder
8 oz. frozen corn (thawed)
1/4 cup milk
2 eggs, separated
4 oz. jack cheese, grated
1 T grated parmesan
preheat oven to 350°
butter & flour a loaf pan
saute onion in butter & oil (10 min)
mix dry ingredients
puree corn & milk in blender, then add egg yolks.
combine in this order:
dry + wet + onions + cheese
**beat egg whites until stiff, then fold into mixture
pour into prepared dish, sprinkle with parmesan
bake 40 - 45 minutes until set & golden on top.

black bean soup {from salt & chocolate}
{put this together once the casserole is in the oven}
2 cans black beans

1/2 cup fresh salsa {we love Aj's "3 spicy bitches"}

1 T chili powder

1 cup water + 1 tsp "better than bouillon"

combine all ingredients.  
puree with stick blender.  
top with:
chopped or sliced avocado
a dollop of sour cream.

serve with:
cheesy corn casserole & tortilla chips.

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