Recipe information
Yield
serves 6-8
Ingredients
2 tablespoons butter
2 tablespoons chopped onion
One 4-ounce can green chilies, chopped
1 tomato, diced
2 teaspoons chopped fresh cilantro (optional)
1 teaspoon The Lady’s House Seasoning
One 15-ounce can black beans with jalapeos
1 cup shredded Cheddar cheese
4-ounce block Velveeta Mexican cheese product, diced
1 3-ounce package cream cheese, diced
Preparation
Melt the butter in a skillet. Add the onions and saute until tender, about 5 minutes. Add the green chilies, tomato, cilantro, and House Seasoning, and cook for 5 minutes longer. Add the beans and cheeses, and simmer until hot and bubbling. Serve hot with white-corn tortilla chips.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
