World's Best Guacamole

Seriously.  Would I make a claim such as this if it were not true?  This is also the simplest guacamole you will ever throw together!

Try it.  See for yourself!  Oh, and don't forget to let me know what you think in the comment section below!  Have yourself a Mexican holiday!


World's Best Guacamole
Yield: 4 servings

2 large ripe avocados
2 TB onion, finely minced (I prefer red onion, but you can use whatever you want)
3-4 TB cilantro, chopped
juice from at least 1 lime
sea salt

1.  Slice avocados in half, score each one into chunks, scoop or squeeze out into a small bowl.
2.  Add finely minced onion, cilantro, lime juice, and a large pinch of salt.  Using a fork, gently mix everything together, gently squishing the avocado a little.  This guacamole should be more chunky, it gives it a really nice scooping consistency. 
3.  Taste with a chip so you get the salty/tart consistency you desire from your guacamole.  In the end, I usually add a little more lime juice, and another small pinch of salt.  You are the chef, so have fun with this!  Then, serve anyway you desire!  We like to use as a chip dip.  Bon appetite! 

Taco-Style Beans

What's cheap, low fat, easy to prepare, with more protein than any animal product?  BEANS, of course!  Beans, beans, they're good for the heart... RIGHT?!  Right.  They are very good for us.

Here is a very easy recipe for beans that go really well on taco-salad, served as a side dish for any Mexican-style meal, or just over some brown rice with some fresh toppings!  This is a recipe in which all of the ingredients are for sure going to be in your pantry already, and it is very easy to prepare.  NOTHING intimidating here, folks!

Have yourself a happy bean holiday!  Yay!


Taco-Style Beans
Yield: a large crock-pot full

6 cups pinto beans, or a mixture of a few different kinds
1 medium onion, diced
10-12 large cloves of garlic, minced or pressed
1 TB taco seasoning
1 TB dried oregano
½ tsp cumin
1 tsp granulated garlic
1 TB sea salt, or to taste
½ a 15oz can tomato sauce
2 TB organic brown sugar, agave, or maple syrup

1.  Soak beans for 8 hours, drain, rinse, place in crock-pot and cook on low for 8 hours.
2.  In a large, hot, oiled skillet, place onion.  Sauté with a pinch of salt until translucent and almost caramelized.  Throw in garlic, taco seasoning, oregano, cumin, granulated garlic, and salt.  Sauté for a minute or two until everything smells fragrant.  Add tomato sauce (and a little water if it starts to stick). 
3.  Put beans in a colander after they are cooked, rinse them off really well.  Add them to a large pot.  Add seasoning sauté mixture, your sweetener of choice, and enough water to just cover the beans barely.  Bring beans to a simmer over medium heat, then reduce to low.  Let simmer for about 15-20 minutes.  Serve.  

Cuban Black Beans

Cuban Black Beans
Yield: 4 servings

Ingredients:
2 1/2 cups black beans (organic taste best)
1 small onion, finely chopped
6+ cloves garlic, crushed
1 green bell pepper, finely chopped
1/2 tsp oregano
1 bay leaf
1 1/2 tsp salt
1/2 cup of Spanish olives

Preparation:
1.  Cook beans in 6 cups of water over medium heat.  Add water as necessary to prevent scorching.
2.  Saute all other ingredients (excluding salt and olives).  After 1 hour of cooking the black beans, add sauteed mixture. 
3.  Add the salt and olives after 2 hours of cook time.  (Whenever you add the salt, the beans will not get any softer after that.  So make sure that the beans are cooked the way you like them before you add the salt and olives.  It takes around 3 hours to cook the beans completely.)
4.  Serve over brown rice.