Cleansing Diet, Day 5: Black Bean and Corn Chile topped with Pico de Gallo

Green Girl Goodies, September 2011

Serves 4 to 6

2 c Black Beans, soaked
2 c Corn (preferably fresh cut off the cob)
1 1/3 c Mild Green Chile, medium dice (about one medium, Poblanos work well)
½ c Red Relleno Chile, medium dice
2 tb Jalapeños, minced
1 ¾ c Yellow or White Onion, medium dice
1 c Tomato, medium dice
1 tb Garlic, minced
1 tb Extra Virgin Olive Oil
½ c Lime Juice
1 c Purified Water
2 tsp Cumin
1 tsp Sea Salt

- Heat a large pot, add oil and heat approximately 1 minute
- Add garlic, jalapeños, onion and peppers. Cook over high heat, stirring minimally to char vegetables.
- Char vegetables to desired doneness, reduce heat to medium and add corn.
- Stir to mix and deglaze* with lime juice.
- Add cooked beans, tomatoes, salt, cumin and water. Bring to a simmer, stirring occasionally and cook until beans are tender and Chile is heated thru.

FOR THE BEANS:
4 ea Bay Leaves
4 tsp Sea Salt
3 tb Cumin
3 tb Lemon Juice

- Soak the beans in purified water for at least 4 hours and up to 12
- Drain and rinse the beans before using.
- Place the beans into a large stock pot and cover with purified water by about an inch.
- Add bay leaves and cumin, partially cover the pot and bring to a gentle boil.
- Once boiling, lower heat to a simmer, stirring occasionally and adding water as needed if the beans look dry. Add salt halfway thru the cooking process and lemon juice once beans are tender.
- Since these beans will be cooked again slightly, cook until they are tender but not totally soft. Remove bay leaves and set aside. Cooking time will vary depending on soaking time. See Bean Scene: Fun Facts and Tips for Cooking Beans** for more useful information and cooking tips for various types of beans!

Pico De Gallo #1

Green Girl Goodies, September 2011

Yields approximately 3 cups

2 ½ c Tomatoes, small dice
1 tb Serrano Chile, seeds removed and minced
½ tsp Garlic, minced
½ c Cilantro, minced
1 c Red Onion, minced
1 tb Lime Juice
1 tsp Sea Salt

- Combine all ingredients in a bowl and mix. Can be served immediately but is better after an hour or more once flavors have developed. Pico can store properly refrigerated in a sealed container for up to 1 week.


*Deglazing: a cooking technique for removing and dissolving caramelized bits of food from a pan using liquid. Deglazing is an essential step to building the flavor profile for many dishes and sauces. Deglazing is most often done with wine but can be done with vinegars, lemon/lime juice or even water!
**Coming soon :)