This week many celebrated Dia de los Reyes on January 6th, marking the 12th day after Christmas where the Three Kings arrived bearing gifts to baby Jesus. I am so glad to have been in the company of these Latina Bloggers for a pre-Dia de los Reyes event hosted by Denise Browning, chef and blogger from From Brazil to You.
Check our timed selfie, we are totally pros!
Denise invited us into her home and showcased the four rich Hispanic flavors from the Bush's Cocina Latina line: Frijoles Negros Machados, Frijoles a la Mexicana, Pintos a la Diabla and Frijoles Charros Machacados.
She is originally from Brazil and made traditional Brazilian dishes, each incorporating one of the Cocina Latina flavors: Spicy Bean Corn Muffins, Pinto Bean Meatless Meatballs, a Black Bean drinkable appetizer and the Pinto Bean Salad. All of the recipes compliment many other Latino dishes.
We talked so much about the food and traditions of Dia de los Reyes. Denise shared with us the many different ways that beans are eaten in Brazil and how we shared how we eat frijoles almost everyday here in the US. Bean dishes are so important to our culture, and the taste and convenience of the slow-cooked beans really help me create savory and traditional dishes for my family in a shorter amount of time! I was already a big fan of the Frijoles Negros Machados to use on chalupas.
My favorite of Denise's appetizers was the Pinto Bean Salad, which I could see being served alongside fajitas at my next barbecue! This salad is really a no-cook type meal, besides steaming or warming up the corn.
I added the corn, beans, bacon and other chopped ingredients and set in the refrigerator for later.
Below is the entire recipe.
Pinto Bean Salad (Salpic達o de Feij達o)
Description: Inspired by a popular Brazilian chicken salad, "Salpic達o de Frango," this is a cold bean salad with green apple, raisins, and vegetables topped with shoestring potatoes.Serves 6-8 ---- Prep Time: 20 minutes ---- Cooking Time: None Ingredients: 1 can (15.5 oz) BUSH's CocinaLatina Frijoles a la Mexicana, drained 1/2 cup canned corn kernels, drained 1/2 large carrot, peeled and finely shredded 1/4 large red onion, finely chopped 1 medium green apple, peeled, cored, and chopped 2 Tablespoons fresh lemon juice, divided 2-3 Tablespoons golden raisins 2-3 Tablespoons chopped cilantro or parsley 1/3 cup chopped cooked smoked bacon Salt and ground black pepper to taste 1/3 cup plain yogurt 2 Tablespoons mayonnaise
1 teaspoon olive oil
Shoestring potatoes to garnish top of the salad
Directions: 1. In a medium bowl, mix together drained beans, corn, shredded carrots, chopped onions, chopped apple drizzled with 1 Tablespoon fresh lemon juice, raisins, cilantro or parsley, and the cooked bacon. Season with salt and pepper to taste.
2. In a separate bowl, mix together the yogurt, mayo, olive oil and the remaining tablespoon of lemon juice, stirring well. Add to the bean mixture and stir to combine. Place in serving glasses or bowls, cover, and refrigerate for at least 2 hours. Right before serving, sprinkle a bit of shoestring potatoes on top and enjoy!You can visit FrijolesBush.com to enjoy other recipes and pairings from Bush's Cocina Latina.
