Jackpot!

I found this recipe and get to use 3 old/moldy things from my fridge! Cuban black beans from one month ago (that long?), sun-dried tomatoes from years ago and some salsa from months ago. Obviously I changed it a little to accommodate my needs. I heeded my advice and went easy on the marinated tomatoes.

Warm Black Bean Dip

SERVINGS

Servings

INGREDIENTS

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup chopped sun-dried tomatoes, packed in oil
• 1 teaspoon ground cumin
• salt and black pepper to taste
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven broiler.
2. Heat oil in an oven proof skillet over medium heat. Cook garlic until tender. Stir in BUSH'S® Black Beans, and corn; cook until heated through. Mix in tomatoes, and season with cumin, salt, and pepper. Top with cheese. Transfer the skillet to the oven.
3. Broil dip 3 to 4 inches from the heat for 3 minutes or until cheese is melted.

This is much better with the salsa. It isn't so dry.