Hay Stacks

I want to eat something that does not taste like Christmas or the holidays or sugar or candy or meat or lamb. I want color on my plate. I want a feast for my eyes. I want to feel good about myself after I eat.

I want:
Brown rice…check
Black beans…check
Mixed baby greens…check
Good fresh tomatoes…check
Greek yogurt…check
Mexican crumbling cheese…check
Chipotle salsa
Avocado…check
Fresh chopped cilantro or Italian parsley…check

I want a Hay Stack.
NOW.
Thank you, Groom.

Hay Stacks

2 -14 oz cans black beans, drained and rinsed
A couple of swirls of extra virgin olive oil
2 ears of corn, kernels cut off cob
1 red bell pepper, diced
½ sweet yellow onion, chopped
1 tsp dried French thyme
1 tsp. dried Mexican oregano
1 tsp. Hot smoked pimenton
1 tbsp. Cumin
Freshly ground black pepper
1 tsp. Ground chipotle pepper
1 tbsp. Hot chili powder
Cooked Brown rice
Mixed baby lettuces
An avocado, peeled and diced
A couple of ripe tomatoes, diced
Crumbling cheese
Greek yogurt or sour cream
Chipotle salsa

Strip the corn off the cob. Heat a couple of swirls of extra virgin olive oil in saucepan over medium high heat. Add onion and red bell pepper and corn and cook till soft, about 10 minutes. Add cumin, pimenton, thyme, oregano, chili powder, chipotle powder, salt and coarsely ground black pepper to taste. Cook till you can really smell the spices. It doesn’t take long. Add the the black beans and a splash of red wine or beer or chicken stock..not much, you don’t want the beans to be runny.
Cook about 10 minutes.
Make your haystacks. Start with a bit of brown rice. Then the hot black beans. Then the Mexican crumbling cheese. Add a handful of mixed baby lettuces. Then a bit of the tomatoes, some avocado, a blob of Greek yogurt or sour cream and some chipotle salsa. Then chopped Italian parsley or cilantro or both.
This will serve 3 generously. You be the judge of how much of the toppings you want.
You can also add a layer of Tostitos or Fritos if you’re feeling decadent!
It’s too too good!

Hay Stacks