Wednesday, June 4, 2014

Mexican Black Beans ~ Essentially Summer Recipe Series

Welcome to the Essentially Summer Recipe Blog Series!
We just learned from Courtney how to make Rosemary Roasted Potatoes. Click here if you missed it:

Look what's on the menu today!

I'm super excited about this recipe! I've used a variety of ingredients and the flavor result is delicious.The essential oil additions not only bolster the flavor, but add extra nutritional value, as well. 

Here's the recipe:
Mexican Black Beans
Serves 4-6

(2) 15 oz. cans black beans, drained
(3) ears fresh corn, boiled in water for 8 minutes, drained and cut from cob
(2) tablesp. olive oil
(1) sweet onion or white onion, chopped
(2-3) jalapeños, chopped
(1) red pepper, chopped
(2) cloves garlic, minced
(1) cup beef broth
(1 1/2) teasp. cumin
(1/2) teasp. garlic powder
Frontera habenero sauce or other hot sauce to taste (optional)
(3) drops Young Living lime essential oil 

(2) drops Young Living coriander essential oil 

(1) drop Young Living oregano essential oil 

(2) tablesp. chopped cilantro
salt & pepper to taste

Sauté onion, jalapeño, and red pepper in olive oil until softened, about 5 minutes. Add garlic and sauté for another 2 minutes. Add beans, corn, broth, cumin, garlic powder, and hot sauce, if using. Bring ingredients to a near boil then remove from the heat and thoroughly stir in lime, coriander, and oregano oils, along with the cilantro.
Serve as is, or use as a filling for tacos, compliment to white or brown rice, etc. 

Are you ready to jump into the wonderful world of caring for your family with therapeutic grade essential oils?
Click here
to learn more or contact the person who introduced you to the "Essentially Summer" blog recipe series!

Next up is Tara at Feels Like Home   
Be sure to check out all 35 posts in the "Essentially Summer" blogger recipe series. Click here:

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