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In 1995, Renfro Foods introduced two gourmet salsas: Black Bean and Habanero. In 1997, Peach, Chipotle Corn and Roasted salsas were added. Garlic salsa joined the product line-up in 2001. At the same time, Renfro Foods began labeling in French and Spanish to increase its global presence with product distribution in new international markets.
Featuring cheesy black beans in a corn tortilla, ... Spoon a scant 1/4 cup bean mixture onto one half of each tortilla. Top each with 2 tablespoons cheese. Fold tortillas over cheese to create a taco.
The black bean, a legume of the species Phaseolus vulgaris, is usually purchased in either canned or dried form. One cup of dried black beans yields approximately 2 + 1 ⁄ 2 cups of cooked beans. Black bean soup ( sopa de frijoles negros ) is another commonly prepared Cuban favorite.
The company sold its Soup and Infant Feeding business in April 2006 to TreeHouse Foods, Inc. [39] Del Monte bought Meow Mix in May 2006, [40] and acquired Milk-Bone in July of that year from Kraft Foods. Also in 2006, Faribault Foods acquired the perpetual license of S&W branded dry soaked beans for North America from Del Monte. [41]
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In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. [6] Salsa made with jalapeños, mango, pineapple, red onion and cilantro (coriander) Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans.
California is home to Santa Maria–style barbecue, where the spices involved generally are black pepper, paprika, and garlic salt, and grill over the coals of coast live oak. [207] A chimichanga. Native American additions may include Navajo frybread and corn on the cob, often roasted on the grill in its husk.