In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
Prepare black beans: Heat olive oil in medium
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
baking dish mix together drained black beans, stewed tomatoes and 1 handful
edium-low heat. Add the black beans and 2 cups of water
br>Add the black-eyed peas, white and black beans, broth, melted peanut
hickened, stirring well.
Add black beans, chickpeas and salt to taste
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Layer half the black beans, water chestnuts, corn, leeks,.
onions, carrots, jalapeno, garlic & tomatoes.
Sprinkle with the Oregano & chili flakes.
Place the thighs on top & repeat layers ending with the last.
half of the tomatoes on top.
Turn Crock Pot to low and cook for 6 hours.
That's all there is to it Hope you enjoy it!
Combine all ingred, except rice, in slow cooker. (You can use dried black beans, but you need to presoak them the night before & cook them per package directions first.).
Cook on low for 8 hours.
Remove bay leaves.
Serve over hot, cooked rice.
Recipe may be put into gallon-size freezer bags & frozen to serve later.
Rinse and file over beans. Soak in water to cover
In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
eat, and stir in the black beans and corn. Let cool for
immer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic
o plantains
6. Add black beans, corn, remaining cilantro, cumin and
Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6 hours.
Garnish with shredded cheese, if desired. Serve fiesta chicken and black beans with warmed flour tortillas, or over rice.
Heat oil in a wok over high heat. When oil starts to shimmer, add onion, ginger and chili and cook 2-3 mins, tossing regularly. Add black beans, clams and stock. Toss over high heat until clams open, about 2 mins. Add honey, oyster sauce and soy sauce. Stir to combine, then remove to a large serving bowl. Garnish with cilantro and shallots.
n tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire
Saute the onion till it begins to caramelize.
Add garlic, then bell pepper.
Saute some more, then add the black beans.
Add the remaining ingredients and simmer till thickened. If you need more water, add a bit at a time.
Instead of salt, use a packet of goya sazon, available in the Spanish section of your local supermarket - at least in the East Coast. Otherwise just use salt.
Serve over rice.
ntil tender. Stir in chicken, black beans, 1/2 cup bottled salsa