Post by Deleted on Jan 14, 2006 8:39:13 GMT -5
Here's a couple recipes for using black beans that are also economical.
Mexican Black Beans and Rice
Serves 6
2 16oz. cans black beans
1 can Mexican stewed tomatoes
1 4 oz. can chopped green chilies or 2 jalapenos
4 T. BBQ sauce
1/2tsp. ground cumin
1 T. lime juice
1 cup frozen corn
Drain, rinse and drain again the black beans.
Break up the tomatoes if the pieces are too large.
In a saucepan, combine everything except the corn. Simmer for 5 minutes.
Add the corn and simmer 5 more minutes.
Adjust seasonings as necessary.
Spoon the beans over hot cooked rice and serve.
I made the following changes.
I cooked the black beans from scratch the night before, used regular diced tomatoes, used lemon juice instead of lime, let it simmer about 10-15 minutes, and served it with some sour cream.
This is a yummy recipe and so easy!
If you don't BBQ sauce on hand, I think you could use some ketchup and chili powder
Black Bean Soup
3 T. olive oil (or some other oil)
1 yellow onion, diced
1 carrot, peeled and minced
2 celery ribs, minced
3 garlic cloves, minced
1 tsp. cumin seeds
1/2 tsp. crushed red pepper flakes
salt to taste
1 jalapeno, or 2 for more heat
2 bay leaves
3 cups black beans (soaked overnight and drained)
Heat the oil in a large heavy stockpot over medium heat. Add the onion, carrot and celery and cook until tender, about 15 minutes. Add the garlic and saute for 2 minutes more. Add the cumin and red pepper, and stir for 1 minute. Add the black beans and 6 cups water.
Using a paring knife, make several lengthwise slits in the jalapeno and add it to the soup. Add the bay leaves. Bring to a boil, reduce heat, and simmer until the beans are tender, about an hour or so.As the beans cook, add more water, if needed to keep them from getting too dry.
Remove and discard the jalapeno and the bay leaves.
Add salt to taste and serve.
For a milder soup, leave out the jalapeno.
Mexican Black Beans and Rice
Serves 6
2 16oz. cans black beans
1 can Mexican stewed tomatoes
1 4 oz. can chopped green chilies or 2 jalapenos
4 T. BBQ sauce
1/2tsp. ground cumin
1 T. lime juice
1 cup frozen corn
Drain, rinse and drain again the black beans.
Break up the tomatoes if the pieces are too large.
In a saucepan, combine everything except the corn. Simmer for 5 minutes.
Add the corn and simmer 5 more minutes.
Adjust seasonings as necessary.
Spoon the beans over hot cooked rice and serve.
I made the following changes.
I cooked the black beans from scratch the night before, used regular diced tomatoes, used lemon juice instead of lime, let it simmer about 10-15 minutes, and served it with some sour cream.
This is a yummy recipe and so easy!
If you don't BBQ sauce on hand, I think you could use some ketchup and chili powder
Black Bean Soup
3 T. olive oil (or some other oil)
1 yellow onion, diced
1 carrot, peeled and minced
2 celery ribs, minced
3 garlic cloves, minced
1 tsp. cumin seeds
1/2 tsp. crushed red pepper flakes
salt to taste
1 jalapeno, or 2 for more heat
2 bay leaves
3 cups black beans (soaked overnight and drained)
Heat the oil in a large heavy stockpot over medium heat. Add the onion, carrot and celery and cook until tender, about 15 minutes. Add the garlic and saute for 2 minutes more. Add the cumin and red pepper, and stir for 1 minute. Add the black beans and 6 cups water.
Using a paring knife, make several lengthwise slits in the jalapeno and add it to the soup. Add the bay leaves. Bring to a boil, reduce heat, and simmer until the beans are tender, about an hour or so.As the beans cook, add more water, if needed to keep them from getting too dry.
Remove and discard the jalapeno and the bay leaves.
Add salt to taste and serve.
For a milder soup, leave out the jalapeno.