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.

mmmmmmm.....

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
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1/4 cup cornmeal
1/2 t salt
1/2 t sugar
1 t baking powder

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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.  

simmer.  

puree with stick blender.  

done.

top with:

chopped or sliced avocado

a dollop of sour cream.

serve with:
cheesy corn casserole & tortilla chips.

♥