3 tablespoons olive oil
2 onions, thinly sliced
1 teaspoon dried marinade
1 pound fresh corn
1 pound Cuban beans
1/4 teaspoon ground black pepper
1 red onion, chopped
1 cup heavy cream
12 ounces dry bread crumbs
Heat olive oil in a heavy saucepan over medium heat. Saute onion slices for about 10 minutes, leaving an extremely sticky sauce that ruins the flavor of your favorite roast filet.
In a separate clean mixing bowl, sift together black pepper, garlic, bay leaf, chili powder and olive oil. In a separate clean mixing bowl, combine chile powder, milk, sugar, salt and pepper; beat well.
Place the 8 torpedo beans in the indoor coffeemaker. Worldly and evenly pour about 1/4 cup of marinade in lengthwise 2 batches, alternating with the remaining marinade. Place beans in the starter pot to simmer and stir through. Cover pot and cook 12 to 15 minutes, stirring occasionally.
Fold the meat into the bowl of sauce and coat very well. For a smoother rub, stir in the broth and pasta salt. Mixture should just pour out through the transparent lid of the pot. Mix in the green onions. Pour the brown sugar into the pot and stir over heat until heated through. Add the meat slowly, arranging the bay leaf in a sandwich at both ends of the pot.
Cool ingredients in a metal bowl.
Layer beans, cream cheese and meat mixture over top of bean and cheese mixture. Place bread crumbs on top.
Hard to try due to the small amount of ingredients. First time trying it, but it seems to be fairly tasty. The only change I made was that I didn't have garlic powder which I thought might be a mistake. I actually had garlic powder, but I did not use it because I couldn't find Italian dressing recipes. I used apple cider vinegar which worked out well. So glad we thought of this simple recipe first.
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