Bring water to boil in medium saucepan.
Add the rice and boil until level of water just covers the rice.
Stir often.
Cover. Reduce heat to low and cook 20 minutes.
Drain black beans; rinse and drain again.
Break up the tomatoes with a fork, if too large.
nd 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic
Soak and drain your black beans.
Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
Stir well.
Cover and cook on low for 8 hours.
eat, and stir in the black beans and corn. Let cool for
baking dish mix together drained black beans, stewed tomatoes and 1 handful
n tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire
ntil tender. Stir in chicken, black beans, 1/2 cup bottled salsa
br>Pour the corn and black beans into a colander, and rinse
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.
Wash beans in cool water and pick
o cool slightly.
Mix black beans, red onion, bell pepper, tomato
Drain and rinse the two cans of black beans.
In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
Add beans and cook while stirring often, for five more minutes until hot and heated though well.
Stir in fresh Cilanto/coriander, lime rind, and lime juice.
Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!
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.
Prepare the rice according to package instructions.
Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
Transfer to a platter.
Garnish with the avocado slices, salsa, sour cream and tortilla chips.
erving bowl. Chill well.
Black Beans: In a sauce pan, heat
cumin, salt and freshly ground black pepper. Cook until softened, about
Preheat oven to 400\u00b0. Spray a 13 x 9 pan with cooking oil; set aside. Stack tortillas on cutting board and slice through them lengthwise into 3 strips. Set aside. Pour corn and black beans in a colander; rinse with warm tap water and set aside to drain.
Black Bean Spread: Heat vegetable oil
n bowl, combine cooked mushrooms, black beans,chopped onions,bread crumbs, fresh
Put all ingredients in crock pot.
Cook on low for 6-8 hours until chicken easily shreds.
Mix together.
Serve with salsa verde, shredded cheese, avocado, various mexican food toppings.
Use Rotel diced tomatos for a bit more spice.
Use reduced sodium black beans or fresh black beans to reduce sodium content.