Warm up your winter with colorado beans
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado beans are featured in our Spicy Bean Salsa recipe.
Colorado produces a wide range of bean varieties including pinto, light red kidney and black. In 2008, Colorado ranked ninth nationally in dry bean production with 66 million pounds, valued at $25 million. Beans are high in protein and fiber and low in fat, calories and sodium.
Look for Colorado beans at your local grocery store or at restaurants across the state.
Spicy Bean Salsa
Chef Jason K. Morse,
C.E.C., Valley Country Club, Aurora, Colo.
1/4 cup Olive Oil
1/2 Small Red Onion, diced small
2 Cloves Garlic, minced
2 Tomatoes, diced medium
2 Fresno Peppers, diced small
1 Hatch Pepper, roasted, peeled and diced small
1 (15 oz) can Black Beans, drained and rinsed
1 (15 oz) can Pinto Beans, drained and rinsed
2 ears Corn, cut off cob after cooking
1 (14 oz) can Tomato Juice
1 Tbsp. Cajun Seasoning
1/4 Bunch Cilantro, chopped, no stem
Heat a large saute pan, add olive oil then heat oil. Saute the onions until golden, add the garlic and tomatoes and cook until soft. Add the peppers and cook until soft then add beans, corn, tomato juice and seasoning and cook for three minutes until well combined. Adjust seasoning as needed and finish with cilantro. Chill and serve cold with flour tortilla chips.
Visit http://www.ColoradoAgriculture.com for a complete list of recipes.
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