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.
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.
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.
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.
ater use.
Add the black beans and diced green bell pepper
Drain tomatoes, black beans, corn and put in Rice Cooker.
Add rice, chicken broth and stir.
Cook until cooker stops.
Add cheese on top.
Brown ground beef. drain.
Add chopped onion, cumin, salt, pepper, garlic powder, rotel, black beans, and cheese whiz.
Stir until combined. simmer on low for 30 minute.
While simmering boil water for rice. Cook rice until tender.
When finished top rice with beef and bean mixture.
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.
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.
Stir black beans, 1 cup chicken broth, tomato
immer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic
b>rice in 1 cup of vegetable stock when done add to beans
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.
Bring the rice and water to a boil
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.
Rice:
Combine water, rice and turmeric in a saucepan.
Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Cook rice, following package directions, with the
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.
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
bsp olive oil, rice and canned, diced tomatoes, canned black beans, hot sauce