This is a very simple and delicious side dish. If you are concerned about the sodium content of the canned black beans, do what I do, rinse the beans under cold water before placing them in the baking dish.
2 cans Black Beans, drained and rinsed
1 tbsp. All purpose spice rub
1 tbsp. Cumin
½ Chili, chopped (optional, if you like the heat use it)
½ Cup Shredded, Mexican blend, cheese
Preheat the oven to 370. Place the rinsed beans in an oven safe baking dish and mix in the spice rub, cumin, and chili (if using). Cover the top of the beans with the shredded cheese. Cook in the oven till the cheese melts. Do not overcook or the beans will dry out. If you like your cheese crispy add a little water to the beans before cooking. Remove from oven and let rest for about 5 minutes.
Simple to prepare and mostly cooks by itself in the crock pot. If you can get chicken thighs that are skinless and boneless do so. This makes it even easier to prepare. I would rinse and dry the chicken before cooking. As for the sauce, I prefer a red chili sauce, but use your favorite red or green sauce to cook the chicken. I use the Greek yogurt to tone down the spice and it does a great job and gives the dish a smooth texture.
1 lb. Chicken thighs, skinned and boned
2 tbsp. All purpose spice rub
1 can Red chili sauce, large can
½ cup Greek yogurt
2 Green onion, chopped
Add chicken, spice rub, and chili sauce to the crock pot and cook on low for 4-5 hours. Remove the chicken and pull apart. Take about 2 cups of the chili sauce and place it in a large skillet. Use more if you would like more sauce. Bring to a boil then to a simmer. Add the yogurt, stir to mix. Add the chicken, stir and keep on simmer for about 5 minutes. Serve with Turmeric Rice and Peas. Finish the dish by topping all with chopped green onion.