Shrimp and Black Bean Chili...this was easy to make and tasted really good. I served it with a scoop of white long grain rice, and corn bread muffins. 1/2 cup chopped onion and 1/2 cup chopped green pepper sauted in 1 tbsp of oil (about 3 minutes); stir in one can of drained black beans, one can of undrained diced tomatoes, 1 1/2 cups of chicken broth, 1/3 cup picante sauce, 1 tsp ground cumin, and 1/2 tsp dried basil. Simmer uncovered for 15 minutes. Add 1 lb cooked medium shrimp, peeled and deveined, simmer for 4 minutes until heated through. Serves about 6. The original recipe called for less broth, but I increased the amount b/c it smelled really potent...alot of picante...so, make it how you prefer it. As a child my mother always had us make the corn bread. It was fun to let JMS stir the Jiffy mix, egg and milk. Then he helped me put the muffin papers in the pan. He likes to help in the kitchen.
FYI...I've decided to try to document my cooking experiments more frequently. My father-in-law thinks I should document my husband's reactions to them as well. So, we'll report back in the next 12 to 24 hours. :) This one so far was a success.
2 comments:
I'm going to have to try this recipe, it looks really good! I'm not sure Scott or the girls will eat it, though, as none of them like beans. I just bought a big bag of shrimp at Costco so this is perfect timing!
No significant reaction to the recipe. Everyone here liked it! {24 hour observation}
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