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.
it hard skinned tomato for easy dicing.
Diced tomatoes into
Prepare black beans: Heat olive oil in medium
Heat oil in a large saucepan and saute onion until soft.
Add 1 can undrained black beans and heat through on low heat.
Mash beans with a potato masher to make a thick mixture.
Add remaining cans of undrained beans and simmer for 10 minutes.
Cook the yellow rice according to package directions and serve the beans over the hot rice.
Preheat oven to 350 degrees F (175 degrees C).
Mix black beans, refried black beans, 1/2 of the reserved liquid, Mexican cheese, and garlic together in an 8-inch baking dish.
Bake in the preheated oven until bubbling, about 30 minutes.
In saute pan heat garlic in oil on medium heat.
Add onion and jalapeno as oil begins to warm.
Add oregano and cumin and saute, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
Add contents of cans of black beans and bring to a boil.
Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
Add chopped cilantro and lime juice and stir.
Serve.
Drain one can of black beans and discard the liquid. Save
br>Add the black-eyed peas, white and black beans, broth, melted peanut
Drain a can of black beans and a can of whole kernel corn. Combine.
Add onion.
Pour salsa over all.
Let set overnight to mingle the flavors.
Good for picnics.
Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Heat black beans.
Saute a little garlic, onion and green pepper in a small amount of olive oil.
Add to beans.
Just before serving, add a splash of red wine vinegar.
Serve over rice.
Saute garlic in olive oil over low heat.
Add black beans and bring the heat up to medium to begin cooking out liquid.
Stir frequently and mash beans as you stir.Cook 10-15 minutes. Top with sour cream and chopped onions.
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
Gently stir Creole seasoning and cilantro into the beans and rice.
Stir black beans, 1 cup chicken broth, tomato
Rinse and file over beans. Soak in water to cover
minutes. Stir in the black beans, salt, pepper, 1/4 cup
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