Black Beans Food Processor Recipe

For a long time I had watched multiple TV shows featuring food processor recipes and I was always fascinated by the multitude of recipes and flavor combinations going into it. Well I think it was about time I had mine and yes, this week I got my very first food processor. Yay!

As it would be expected, I went surfing online hoping to find a good selection of food processor recipes. Then, I went to my pantry to see what I had. I was exhausted and didn’t feel like driving to the super market to shop for anything. A can of black beans jumped at me! Luckily, I had everything else that I could possibly need for a delicious taco dinner night.

Honestly, I found so many sources and options online that I already created a list of recipes I want to try making in my food processor. I’ll definitely add my personal twist to each one of them and will post them all here.

I went for the beans because I loved the idea of making soup bases and creams in the food processor. I knew exactly what kind of flavors I wanted to add to my beans recipe.

The beans cream came out great and it’s now my favorite recipe for potlucks. If I were to bring them to a potluck I would make white rice to go with them. However, since many people love them with chips, I could also add them on top of some cheese nachos.

I took a few short videos of me putting the ingredients in and working with the food processor. I hope the videos help show the process . Enjoy!

Here’s the Recipe:

1 can of black beans with the liquid

Juice from 1 lime

1 tsp of oregano

1 tsp of cumin

1 TSP jalapeño salsa

1/4 white onion cut in big chunks

1 TSP olive oil

1 tsp salt

Place all ingredients at once in the food processor and pulse in chop mode . Pulse until the mix is soft. If you need to add more liquid then add either 1 tsp olive oil or water and pulse again checking until you get the consistency you need or want. Taste to make sure the salt level is to your liking.

Add the mix to a pot to cook on low heat so it may be warm before serving . Alternatively, you could put it in the microwave in a microwave safe bowl for 1 minute or 1 -1/2 minutes . Cover the bowl with the beans with a napkin so you don’t end up with a mess in the microwave.

Enjoy the videos!



In this video one of my kids is preparing the taco or mini burrito and adding the black beans mix to it! The flavor was fantastic!

Next, I will be exploring oatmeal cookies recipes. I am delighted by all the options I have. I also want to try some scone and bread dough recipes in the food processor. 🙂

I hope you try this recipe. If you do, pleas tell me how it went in the comments .


Travel to Southern Italy with Homemade Limoncello


Making Limoncello at home is an old tradition in Southern Italy. Many homes carry this homemade after-dinner aperitif in the freezer. Yes, the bottle is best kept in the freezer, and the aperitif is served chilled. 🙂 Absolutely irresistible!

Our good friend Emilio is from Southern Italy, and has lived in the United States for many years. He finds time in his busy schedule to make limoncello. It is his unique way to travel back home, one sip at a time.

We had been to dinner at Emilio’s home and he offered us limoncello. Following traditional customs, some serve it on small ceramic glasses, also chilled. Emilio used beautiful, small, delicate glasses. I had to ask him for the recipe. Emilio was very generous. He gave me the recipe, and reached into his freezer for a bottle (from a batch he had previously made.) Needless to say, my husband was extremely happy! I was also extremely happy with the experience! I went a bit further and got myself the beautiful set of limoncello glasses you see in this post. Somehow an extra set of 4 glasses got purchased and made it out of the store with me. They were for Emilio, of course! I couldn’t think of a better way to show my gratitude.

Thinking about all that great Limoncello taste, I went ahead and researched other recipes calling for limoncello, and here are my favorite ones: Limoncello chicken and limoncello cake. I will try them and share them with you in future posts. For now, here is Emilio’s recipe.

  • Limoncello 


10 lemons (as fresh and large as possible)

1 qt Everclear alcohol

1 1/4 qt. water

2 lbs sugar

Peel the lemons very thin. Prepare an infusion with the lemon peels and the Everclear. The infusion needs to sit for about 10 days. After 10 days, boil the water and add sugar for a few minutes to make a simple syrup (sugar will be completely dissolved and mixture should be clear.) Let the water and sugar cool completely. Strain the Everclear infusion, remove the lemon peels. Combine the simple syrup mixture with the Everclear and pour into bottles. Store in a cool, dark place. Be sure to put the limoncello in the freezer before serving as it is best served very cold.

Intimidated by the Thanksgiving Turkey?

Juancho thanksgiving cartoon

Cartoon by Juan A. Horrillo

Do you feel intimidated by the thought of cooking Thanksgiving dinner? You are not alone. For many years, cooking was very far from my mind and baking a turkey was the farthest! Cooking techniques and ingredients were foreign concepts. Growing up there was always someone else thinking about cooking. Years went by, married life happened. Our family grew and so did our memories around our kitchen and our dinner table.  Thanksgiving holidays came, and although fearful at first, I daringly cooked, again and again… until I came to terms with my turkey recipe, “Citrus and Herbs Stuffed Turkey”, a family favorite today.

Citrus and Herbs Stuffed Turkey recipe:

Thaw one 10-12 lb. turkey the night before. Remove giblets. In a bowl, mix butter, soy sauce, Worcestershire sauce, [good] red cooking wine, salt and pepper. Mix well. Rub the bird with this mix making sure to cover all the turkey skin.  Stuff the bird with oranges cut in halves, tangerines cut in halves and one lemon cut in 4 pieces. Tie some rosemary, thyme and sage sprigs together to form a bundle. Insert the bundle in the cavity with the oranges, tangerines and lemon.

Preheat oven at 400 degrees F. I use a baking bag and follow the package instructions for baking time. The stuffing in this recipe gives the turkey an exquisite delicate flavor.

I hope this recipe helps attenuate the intimidating factor (if any), as it is quite simple to make. Happy Thanksgiving!