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Ingredients:
1 large onion
6 garlic cloves
2 cans of black beans
1 can of refried beans
1 jar of salsa
2 poblano peppers
3 habanero peppers
1 bunch of kale greens
10 cherry tomatoes
1 bell pepper
4 sprigs basil
2 sprigs of parsley
Olive oil
Salt
Pepper
4 ears blue corn
Brown rice cooked according to packaging instructions
Optional: 1 C pineapple juice
Directions:
Saute onions and garlic in an oiled pan for 10 minutes.
Tiffany shucks the corn
Fred removes corn from boiling water
Darren cuts the corn off of the cob
Boil water for the corn. Once boiling, add corn and cook for 15 minutes.
To onions and garlic add peppers, kale, tomatoes, and salsa. Let simmer for 15 minutes, stirring occasionally.
Add beans and stir until desired consistency is reached, about 20 minutes.
If the dip is too thick, add pineapple juice in 1/4 C increments. Add basil and parsley and remove from heat. Serve with rice or whole wheat tortilla chips.
An alternative, traditional recipe can be found here