Bean Salad

1 15-oz can each of Pinto, Garbanzo, Black, and Red Beans, drained and rinsed
1 Red, Orange, Yellow, and Green Bell Pepper, washed, cored, seeded and diced
3 Jalapeno Peppers, washed, cored and diced (Optional if you can't take the heat)
2 15-oz cans of petite diced tomatoes, drained (reserve the tomato juice for other uses)
1/2 Red Onion, diced
6 large cloves of Garlic, minced or pressed
1 cup of Apple Cider Vinegar (I use raw, unpasteurized)
1 or 2 teaspoons of salt
A good grinding of Black Pepper Corns over the whole thing, optional
Dash of Tabasco brand original hot sauce, optional
2 cups of Cilantro, chopped-stir in 1 hour before serving
1/2 cup of REAL Olive oil, *leave out till just before serving

Combine all but the last two ingredients.  Let marinate for 24 hours.  Add remaining ingredients 1 hour prior to serving and let rest at room temperature.  Or keep it refrigerated and eat off of it for days.  Makes 8 servings, 350 calories.

The best part is if you are taking it for a work lunch it does not need to be refrigerated if you are eating it that day, or heated up ever. And surprisingly enough you will not get tired of it even if you eat it every day for lunch.

If you are so inclined, you may cook your own beans. An overnight soak in water with 1 teaspoon of salt before cooking produces the best results. Whenever I cook beans for another recipe I just reserve 1 1/2 - 2 cups of cooked, drained, and rinsed beans in the freezer for later use.  A quick rinse under hot water will thaw and separate the beans quickly.

It's also great to take to parties because it's Vegan, and doesn't have to be kept warm or cold. Keep the Cilantro separate because a surprising number of people don't like it.

Bean Salad for Health and Detoxification:

Beans are great. They are high in fiber, healthy carbohydrates and proteins, and low in fat with no saturated fats. Brightly colored peppers are full of anti-oxidants and nutrients as well as fiber. Cilantro is a great heavy metal detox for your liver. Garlic and Onions are full of anti-oxidants but also have anti-bacterial/anti-viral properties. And both are known to improve circulation and lower blood pressure, and garlic is a known cholesterol fighter. Raw, unpasteurized Apple Cider Vinegar is a great detoxifier and total body cleanser. Eating bean salad daily or multiple times a week for any meal is a great way to keep your body happy and healthy.

I have used Flax oil in the past, 1 Tablespoon per serving. Flax oil is high in Omega Fatty Acids and is a great intestinal toner.

Chili!

Chili is a very personal food.  It's all about what you like.  And, as I recently learned, to call anything the best indicates there is no room for improvement.  While my taco dip recipe, a.k.a. Toxic Dyp, is truly the best ever and can not be improved upon, I rarely think that of any recipe especially one so controversial as chili.  For me, there are a few key factors that make up any great recipe, and ease as well as likelihood of ingredients already being in your kitchen are two of the most important.

With that in mind, this is the best homemade chili recipe I've tried.  It's everything I put into my chili but the secret is the amount of spices plus one very important lesson, do not drain the bean liquid or the beef fat.  As with any recipe that calls for a lot of spices, this will be better the next day.

1 can (or two) of dark red kidney beans or black beans
1 lb of 80/20 free-range, anti-biotic and hormone free ground beef or Venison or turkey
1 large yellow onion
2 T. paprika
1 T. garlic powder
1 T. cumin
1 T. oregano
1/2 t. cayenne pepper (optional)
Salt: 1/2 t.

1-2 T. Ketchup (optional, my new secret ingredient) or

1 can of Diced Hot Tomatoes with the liquid

1 large Onion, diced
1-2 large Green Bell Peppers, diced
1-2 T. Olive Oil

 Do not drain the beans!

In a skillet, brown the beef but do not drain the fat! Cook the onions and peppers in with the beef.  Add all your spices and brown for about 1 minute then pour in the beans with their liquid.  Add the ketchup or tomatoes (if using). 

Lately I've been enjoying the heck out of this recipe on top of spaghetti and all covered in cheddar cheese and diced raw onions with Cholula hot sauce.

And just recently discovered chili is a great way to use up chip shards from the bottom of the bags (like Chilaquiles), add shredded cheddar and a dollop of sour cream for bliss.  Cholula for Nirvana.

Cuban Black Beans

1 lb of dried Black Beans, rinsed and sorted
1 quart of Chicken Stock
2 cups of water
1 tsp. Cumin
1 tsp. Oregano
1 tsp. salt
1/2 tsp. ground Black Pepper
2 large cloves of Garlic, pressed
6 Bay Leaves

Put everything into a large pot and bring to a boil, cover and reduce to a low simmer.  Stir the beans every 20 minutes or so until done, about 2 to 2.5 hours total.

1 large Onion, diced
1 large Green Bell Pepper, diced
2 Tablespoons Olive oil

In a large skillet, saute the vegetables to your preference, then add them to the beans.  Serve over rice.

Red Bean Curry or Rajma

While looking for recipes of things to do with my already cooked small red kidney beans, that isn't red beans and rice for the umpteenth time this year, I found this recipe, I modified the recipe I tried from the Smitten Kitchen, for ease of use in my kitchen.  Being without fresh ginger or green chilies, I used the paste I had.  And I also ended up using tomato paste and extra water instead of tomato sauce.  It turned out really well, so thought we all, including my 22 month old who wiped up the sauce and slurped it off her fingers.

1/3 cup extra virgin olive oil
 1 medium onion, finely diced

1 Tablespoon Green Chili Paste (I used Thai Kitchen)
OR
1/4 cup chopped fresh ginger
3 cloves garlic, minced
1 large green chili, minced

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1 15 oz can of Tomato Sauce
3 cups cooked, and drained red kidney beans
1 cup water
1/2 cup chopped fresh cilantro (optional)

Heat oil in a 8 quart pot over medium heat for one minute. Add onion and cook for a few minutes until just getting brown.  Add ginger, garlic, and green chili or the paste and saute for one minute. Add the tomato sauce, water, salt, kidney beans, and remaining spices and cook for an additional five minutes, stirring frequently.  Remove from heat.  Stir in cilantro.  Serve over, or stir in, rice.  Top with plain yogurt or sour cream for extra deliciousness.

Smokey Black Bean Chili

4 cups Cooked Black Beans, drained
1 28 oz. can of diced tomatoes
2 T. Bacon Fat
1 large yellow onion
Green and Yellow Bell Peppers
1 T. cumin
1 T. oregano
2 chipotles in adobo sauce, blitzed
1 teaspoon Salt

Saute onions in bacon fat until translucent or browned, add tomatoes and remaining ingredients.  As it was I had to add a little water because my diced tomatoes weren't very juicy.  Bring to a simmer.  Let simmer about 30 minutes.  I thought the flavor was good.  It didn't taste too much like chipotles, it had a good heat, but it seemed thin.  I think this would be best served with sour cream to round out the flavor.

Hot and Smoky Pinto Beans

1 lb pinto beans, cooked according to directions, drained and rinsed
1 quart (32 oz.) jar, can, or fresh diced tomatoes
2-4 chipotles peppers in adobo sauce (look in the Mexican section of your grocery)
1 large onion
2 Tablespoons animal fat:  Butter, Bacon fat, etc.

In a large pot, saute the onion in the fat over medium high heat until slightly brown.  In a blender or food processor blitz the tomatoes with the peppers.  Pour the tomato and pepper puree into the stock pot.  Add the beans and bring to a slow simmer.  Done.

Serve with cheese or sour cream to cut the heat, or eat them plain.  I did not add any salt because I add 1 teaspoon of salt to the soak/cook water for the beans, and my homemade diced tomatoes have 1 teaspoon per jar, and the adobo chipotles also have salt added.

If you want more of a baked bean taste, definitely use bacon fat (just cook a few slices in the pot before adding the onions), and add 1/4 cup or more of honey, molasses, or brown sugar to the tomato puree.

And in case you didn't know, chipotles peppers are just smoked jalapenos.

Vegetable Biryani

I got this recipe from the Sundays At Moosewood Restaurant cookbook, p. 306, and tweaked it a bit.  While the dish itself isn't very spicy, the onion chutney heats things up.

1 cup brown rice
2 cups water
1/2 tsp. salt

Cook according to directions.  While the rice is cooking:

2 Tablespoons Butter, Chicken fat, or Oil (if vegan)
1 medium onion, diced
1 cup of sliced carrots
1 green pepper, diced
1 small yellow squash, halved and sliced
2 cups of cooked chic peas
2 teaspoons of chopped fresh ginger
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 Tablespoons Olive oil

Melt the butter in a large skillet, over medium-high heat.  Add the cut vegetables one at a time, and let each cook for a couple of minutes before adding the next.  I usually use that time to chop the next (this drives my husband crazy, he'd rather have it all ready to go).  Add the spices last, and at that point it's probably ready, drizzle on the olive oil.  You don't want to overcook the vegetables.  The whole thing takes about 15-20 minutes tops.  The rice takes 50 minutes, so you'll want to time it right.  Before cooking the vege, you could make:

Onion Chutney p. 313

1 small onion, minced
4 teaspoons lemon juice
1 teaspoon paprika
1/2 teaspoon cayenne
salt to taste

I thought it was extra good topped with the chutney and some paneer, which I had accidentally made earlier this week while heating old milk to make yogurt.

You can use any variety of vegetables.  The recipe actually called for all of the above (except yellow squash), plus, 1 diced tomato, 2 cups of cauliflower, 1/2 cup green peas, and 1/3 cup raisins.  You could also use sweet potato instead of carrots.

Easily serves 4

Black Bean Brownies or Flourless Brownies

2 cups cooked black beans, drained and rinsed
4 large eggs
1/2 cup melted butter, more for the baking dish
1/3 cup cocoa powder
1/8 teaspoon teaspoon salt
2 teaspoons gluten-free vanilla extract
3/4-1 cup cane sugar
2/3 cup semi-sweet chocolate chips 
  
Preheat oven to 350°F.

Melt the butter in your 8 inch baking dish in the microwave.  Swirl it around the dish to "grease."  Place the black beans, melted butter, eggs, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor or blender, and blend until smooth.  Gently stir in the chocolate chips before pouring mixture into the prepared pan.  Bake the brownies for 40 minutes, or until just set in the center. Cool before cutting into 16 squares.  Cover and refrigerate once cool.

 I could not recommend these on day 1.  They were oddly dry and spongy, in addition to not being sweet enough because I goofed on the amount of sugar.  Also, as I expected, all the chocolate chips had sunk to the bottom.  A remedy would be to use the tiny chips, or melt the chips with the butter to achieve a truly chocolaty flavor, because, let's be honest, cocoa powder doesn't cut it.

By day 2, and even more by day 3, they were fudgy, not dry, and had taken on a more chocolaty flavor.  Not bad at 160 calories per brownie, 175 if you use the full cup of sugar.

Curried Lentils

Absolutely easy recipe, and low in calories.  Serve it with brown rice, or eat it on it's own.  Add more of the vegetables you like:  Carrots, potatoes, cauliflower, swiss chard.  Use Chic peas instead of lentils, they just need to cook longer.   Smother the whole thing in cucumber yogurt dressing.

1 cup dried, sorted and rinsed, lentils
1/2 large onion, diced
4 large ribs of Celery, diced
2 cloves of garlic, minced
2 Tablespoons of fat (I would use butter, or chicken fat)
1 Tablespoon curry powder (cumin, coriander, turmeric)
Dash of Cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon of ground black pepper
2 cups of stock, chicken or vegetable ***not tomato juice or based

Saute the onion in the fat for a couple of minutes over medium high heat, add the celery.  One minute, or less, before adding the stock, stir in the spices and garlic.  Bring the stock to a boil and add the lentils.  Stir, reduce heat to a simmer, and cover with the lid cocked.  Simmer for 30-40 minutes.

***Why not to use anything tomato when cooking lentils or legumes?  I'm not sure the science of it, but it will keep the legumes from absorbing liquid.

Cajun Red Beans

I make this at least once a month, it's a shame it's been off the "published" list for awhile.

This is one of my favorite recipes. For years I tried to discover the secret spices of Cajun cuisine and finally was enlightened to Thyme and White Pepper. I know you will enjoy this recipe.

Cajun Spice Mix:

4 teaspoons of sea salt
3 teaspoons of paprika
4 teaspoons of garlic powder, not garlic salt
1 teaspoon of black peppercorns
2 teaspoons of ground white pepper
1 teaspoon of ground cayenne pepper
2 teaspoons of dried thyme
1 teaspoon of dried basil
1 teaspoon of dried oregano

Combine all ingredients in a grinder and grind to a fine powder. There may be more than you will use in the recipe.

Ingredients:

2 Tablespoons Butter
1 large onion, diced
4 to 6 ribs of celery, chopped
1 large green bell pepper, diced
1 pound of MSG free, lean ground pork sausage
3 Tablespoons of Cajun spice mix
2 Tablespoons of garlic, minced or pressed
1/2 pound of Small Red Beans, rinsed and soaked
4 cups of Chicken Stock, homemade is preferable, otherwise MSG and yeast free
6 Bay Leaves (optional)

In a large Dutch oven or stock pot, over medium-high heat, sauté onion, celery, bell pepper a few minutes for each ingredient added in that order.  Add sausage, stir until sausage is browned. Add Cajun spice mix and garlic and sauté another minute. Add the small red beans and stir until coated. Slowly pour in the chicken broth. Add the bay leaves and bring to a boil. Gently simmer with lid cocked for 1-2 hours, or until beans are cooked, stirring occasionally.

If sausage is not lean, brown it first and drain the fat.  Set aside, and add in after the vegetables.

Secret to great beans:  add 1/2 teaspoon salt to the soak water.

At this point you could add in 1-2 Tablespoons of red wine vinegar and 1-2 Tablespoons tomato paste, it's all about what you like.

Serve on cooked rice or corn bread, and top with chopped green onions. If it’s too spicy for you top with sour cream or cheddar cheese. Not spicy enough? Try Tabasco brand or Louisiana brand hot sauce or jalapeno rings.  Or top it with everything and eat it with Tortilla chips, nacho style.

Texas Caviar

This recipe is similar to my every day Bean Salad recipe, but with only Black-eyed peas and red wine vinegar instead of unpasteurized apple cider vinegar.  And you eat it with chips.

3 cups black-eyed peas, cooked, drained
1/2 cup red onion, finely chopped
1/4 cup roughly chopped fresh cilantro
1/2 cup red wine vinegar 

1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 cup of finely diced tomatoes fresh or canned (if canned, drained and squeezed of juice)
1 yellow bell pepper, seeded and finely diced

2 jalapenos, seeded and finely chopped
Dash hot sauce, such as Tabasco 

Sea salt and freshly ground black pepper

Tortilla chips, for serving

Combine all ingredients except Olive oil and Cilantro.  Cover and refrigerate for up to 24 hours to let the flavors mingle.  1 hour before serving set out and combing oil and Cilantro.  Serve with chips.

Black Beans and Rice, Qdoba style "naked" burrito

Ever since I first tasted Qdoba Chicken Fajita Classica with 1/2 black beans, 1/2 rice, cheese and habanero salsa, doused in Cholula, I have been in love.  I could eat a Qdoba burrito every day and probably not get tired of it.  Unfortunately, I can't know what they season everything with, and I guarantee you that their chicken is not humanely raised and antibiotic free.  Just in a moment of luck I happened to realize that the below recipe tastes incredibly similar to my beloved burrito with the exception of the chicken and white-wheat-tortilla.  Without the tortilla in Qdoba speak is "naked." 

Of course the below is a modified black bean recipe that is a staple in Cuba.

2 Tablespoons of Olive oil
1 medium onion, diced
1 green pepper, diced
2 cloves of garlic, minced
2 cups of cooked Black Beans, drained of liquid
1 cup of tomato juice (I use what I drain from 2-15 oz. cans of diced tomatoes)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon of cayenne pepper

Saute onions, peppers, and garlic till tender.  Add spices and toast for one minute or less, pour in tomato juice and beans.  Bring to a boil, turn down heat and simmer while rice cooks.

1 cup dry Lundberg brand white rice
1 1/2 cups of water

Cook white rice according to directions.  Serve Beans atop rice, add chopped fresh cilantro, shredded monterey jack or cheddar cheese, and a good douse of Cholula hot sauce and it comes mighty close to my favorite naked burrito.  Leave out the cheese and it's Vegan.

Moroccan Lentils and Rice

This is a recipe I created years ago while eating low calorie. Lentils are high in fiber and protein, and long grain-brown and wild rice are also high in fiber. While there is no green vegetable to this all-in-one, you could easily add Spinach, Kale, Swiss Chard, or my favorite to spice it up-Mustard Greens. Raisins are a good source of iron. Garbanzo beans would also be good in this dish.

2 Tbs. Olive oil
1 Tbs. Butter (optional if Vegan)
1 large onion diced
2 medium Sweet Potatoes cubed
2 teaspoons of ground Cumin
1/4 teaspoon of ground Cinnamon
1/2 teaspoon of ground Ginger
1/2 teaspoon of ground Cayenne Pepper
4 cups of water
1 cup dried green lentils
1 cup Lundberg brand Wild Rice Blend
1 teaspoon of salt
1/2 cup Raisins

Saute the onion in the oil and butter, over medium high heat, for a few minutes, add the Sweet Potato and saute a few minutes longer. Add the spices and toast for 1/2 to 1 minute before adding the water. Add the Lentils, Rice, and salt and bring to a boil, reduce to a simmer with the lid on, and simmer for 50 minutes stirring occasionally and lowering the heat as needed to prevent sticking.  Add the Raisins when you have 10 minutes left on the cook time.

Hot sauce is great on this dish, my favorite is Mama Africa's Zulu Sauce: Peri Peri.

Porotos Granados, Chilean Bean Stew

As a bean enthusiast I was excited to try this recipe.  I found it on-line while researching Chilean food.  The recipe itself is easy enough, but I was disappointed in the blandness of the dish.  Add to that, it really just tasted like weak vegetarian "chili."  But it used our garden's bounty and provided us with something for a few dinners. 

Even though I thought I'd probably not make this again, it turned out Tom loved the recipe.  And with some Louisiana hot sauce I thought it was incredibly delicious.

2 1/4 cups (1 pound) dry beans, preferably Cranberry beans.  Rinse and sort and soak overnight in 6 cups of water, or just start cooking till done, about 2 hours either way.  Cooking in the soak water does make them extra gas inducing but it imparts a creaminess and flavor you can't get otherwise.

1 cup chopped onion
3 tablespoons oil
2-4 cups of squash, seeded, and peeled if necessary
2-4 cups of fresh or frozen corn kernels
2 hot chilies, minced
4 teaspoons Paprika
2 teaspoons cumin
2 large tomatoes, diced
4 Tablespoons chopped fresh Basil
1 teaspoon salt

In a stock pot saute the onions in the oil over medium high heat till almost translucent.  Add in the squash, corn, and peppers and stir for a few minutes.  Throw in the spice till heated (1 minute), then add the tomatoes and beans.  Simmer till squash is tender, turn off the heat and add the basil and salt.  This works as a stand alone dish, or served over rice or polenta.

Minestrone (Vegan, and can be Gluten Free)

3 Tbs. Organic, Extra Virgin Olive Oil
1 large onion, diced
5 large carrots, diced
6 large ribs celery, diced
2 small zucchini, diced
1 tsp. dried, crushed Basil
1/4 tsp. dried, crushed Oregano
2 cups cooked white Beans in liquid
3 cups of water
1 quart jar of diced tomatoes with the juice
1 tsp. salt
1/4 tsp. ground black pepper

*1 cup dried D'Italini shape pasta, cooked according to directions and set aside. This keeps the soup Gluten Free, or try a gluten free pasta.

In a large stock pot, saute the vegetables in the olive oil one at a time for a few minutes with each addition. Add the herbs, water, tomatoes, bring to a boil, then reduce heat and simmer gently for 20 minutes. Add the beans and liquid, salt, and pepper, bring back to a boil, reduce heat and simmer 5 minutes. Serve with cooked pasta, but be forewarned, if you put pasta in soup it will absorb all the extra liquid. Top with freshly grated Parmesan cheese, if you like. Makes a lot.

Toxic Dyp

This is a variation of Taco Dip that my friend Jenna and I perfected many years ago. In fact, it's so good we call it Toxic Dyp not just because of the wretched gas that emanates from your body after eating, but because you may be about to burst and there is probably another loaded chip on its way to your mouth. It's best to share this with others.

1 can of vegetarian re-fried Beans (15 oz)
1 container of all-natural reduced fat Sour Cream (16 oz)
1 packet of Taco Seasoning (MSG and Gluten Free)*
2 cans of petite diced Tomatoes with Green Chilies, drained and gently squeezed of extra juice.
1 jar of Kroger brand sliced Jalapenos, drained
2-3 handfuls of whole small black pitted Olives, sliced
2-3 cups of finely chopped Lettuce, green leaf or Iceberg
1 bag of finely shredded sharp Cheddar (8 oz)
4-6 green onions minced, white and green parts

Blend the Beans, Sour Cream, and Seasoning together and spread across the bottom of a 9x13 (Lasagna) dish. Layer the remaining ingredients in order starting with the Tomatoes and finishing with the Green Onions. Serve with corn chips. E N J O Y!!!

*Make your own Taco Seasoning!

1 Tablespoon Paprika or Chili powder
2 teaspoons ground Cumin
2 teaspoons garlic or onion powder, or a combo
1/4 teaspoon crushed Red Pepper
1/4 teaspoon dried Oregano
1 teaspoon salt
1/4 teaspoon ground Black Pepper

Spicy Black Bean Cakes

3 cups cooked and drained black beans
1 onion, diced
1 cup of GF yellow cornmeal
1 large egg
2 tsp. paprika
2 tsp. cumin
1 tsp. cayenne pepper
Salt
Canola Oil

I used my kitchen aid mixer to beat these ingredients to a paste. But you could mash the beans then incorporate the rest. Preheat a skillet to medium heat with 6-8 Tablespoons of Canola oil. Spoon about 1/3 cup of the mixture into the pan and smash out into a 1/2 inch thick patty. Fry in oil 6 minutes a side. Careful when turning over-very crumbly. Makes approximately 14 patties.

I served mine with a yogurt dipping sauce. If I had cilantro I would have used it. Salsa took away from the flavor, and the flavor was better when they were room temperature.

1/2 cup plain yogurt
Salt
Cayenne pepper

Next time I want to try this recipe without the cornmeal. The cakes soaked up all the oil which makes them extremely calorie dense. I have a notion that this won't happen if there is no corn meal to soak it up. I also might just try baking them. If you have a better recipe for Black Bean Cakes please let me know.

Bean Salad-Salad

 This is an awesome way to get more lettuce into my diet without dousing it with fatty, calorie laden dressing.  I use my Bean Salad recipe as my "dressing."  Loaded with lots of detoxifiers, anti-fungal/bacterial/viral properties, and bulky fiber of beans, this makes for one healthy lunch.

 For individual portions, serve 2 cups of salad over a bed of lettuce.

Chick Pea Hummus

2 cups of cooked chick peas + enough bean liquid to make puree smooth
3 Tablespoons of Tahini
Juice of 1/2-1 lemon
1 large clove of garlic
1 teaspoon salt

Combine all ingredients in a food processor and blitz till smooth.

Dressed:  Olive oil, Cayenne Pepper or Paprika, chopped Parsley, diced Tomatoes.  Serve with Cucumber slices, celery sticks, carrot sticks, red pepper slices, tortilla chips, or toasted whole grain pita.

White Bean, Chicken Chili

1/2 lb of dry white beans, cooked according to directions on package and drained
3 cups of tomato juice
3 Tbs. chicken fat
1 medium onion, diced
1 large green bell pepper, diced
1 1/2 cups of diced chicken
1 Tablespoon ground cumin
1 Tablespoon crushed dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon salt
chopped fresh Cilantro, 1/2 cup

In an 4 quart sauce pan, saute onion in chicken fat for 2 minutes over high heat then add pepper and saute till onion is translucent, about 4 minutes. Add the oregano, cumin, and pepper and stir for 30 seconds to a minute. Add the tomato juice, beans, chicken and bring to a boil. Reduce the heat and simmer gently for 1 hour.  Stir in, or leave on the side, Cilantro just before serving.  Great with sharp cheddar, sour cream, and some hot sauce. I like to stretch the portions by serving cornbread. Serves four modestly, two with he-man appetites. Very easy to double.