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.
up add the dried salted black beans, rinse briefly and discard the
Drain some of the liquid from 2 cans black beans.
Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
inutes.
Add in the black beans and red peppers; heat through
Prepare black beans: Heat olive oil in medium
-quart pressure cooker, combine beans, onion, oil, water and 1
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.
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.
minutes.
Add the beans, broth, 1/4 t cayenne
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.
baking dish mix together drained black beans, stewed tomatoes and 1 handful
edium-low heat. Add the black beans and 2 cups of water
hickened, stirring well.
Add black beans, chickpeas and salt to taste
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.
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.
br>Reduce pressure with a quick-release method.
Remove lid
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