Pasty dough

3 1/2 c. flour
1 c. whole wheat flour
1 tsp. salt
1 c. shortening
1 1/4 c. ice water
1 egg, beaten

In a large bowl, mix together flours and salt.  Cut in shortening until mixture resembles coarse crumbs.  Stir in water until mixture forms a ball.  Divide dough into 8 pieces and shape into balls.  Cover and set aside.

Preheat oven to 400 F (200 C).

Roll each pastry ball into a circle, 6 - 8 inches in diameter.  Place about 1 c. of filling on one half of each circle.  Fold pastry over filing and pinch edges to seal.  Place on baking sheet and brush with egg.

Bake in preheated oven for 45 minutes or until golden brown.

Southwestern Black Bean Salad

15.5 oz. can black beans, rinsed and drained
1 can corn
1 tomato, chopped
1 avocado, diced
1/4 c. red onion, chopped
1 scallion, chopped
1 lime, juice of
3 Tbsp. olive oil
1 Tbsp. cilantro
salt and pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.  Mix with lime juice and olive oil. Marinate in the refrigerator for 30 minutes.  Add avocado before serving.

I usually double

Black Beans and Rice

1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 c. uncooked white rice
14.5 oz. can chicken or vegetable broth
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 cans black beans, drained and rinsed
1 can corn, drained

Saute the onion and garlic in the olive oil over medium-high heat for 4 minutes.  Add the rice and cook for another 2 minutes.  Add broth and seasonings and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes.  Add the black beans and corn.  Recover and allow to heat another 5 minutes.  Serve and enjoy!

May need salt.