Tag: black beans
Brown Rice with Tomatoes and Beans
This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…
- 2 cups brown rice, rinsed
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- Juice of half a large lemon
- 5 cups water or chicken broth
Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.
Tomatoes and Beans
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 14 ounces can diced tomatoes with chili
- 1 14 ounces can black beans, drained and rinsed
- ½ cup cilantro, chopped
- Salt
Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.
Bean and Pineapple Salad with Chipotle Dressing
This is another delicious salad to make for a barbecue.. use any summer fruit you like…This recipe has delicious Mexican flavors- my favorite..
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 3 green onions, chopped
- ½ cup cilantro, chopped
- 1 cup pineapple, chopped
Transfer all the ingredients to a serving bowl. Set aside.
Dressing
- 1 teaspoon chipotle sauce
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- 1-2 teaspoons honey
- 2 teaspoons salt
Transfer the chipotle sauce, lemon juice, olive oil, honey and salt in a small container with an airtight lid. Mix well and pour over the bean mixture. Mix well and let the salad sit for at least an hour before serving.
Bean and Corn Salad with Chipotle Dressing
It’s Cinco de Mayo week and here is a delicious salad that fulfills the Meatfree Mondays category as well!
- 1 can cannellini beans, rinsed
- 1 can black beans, rinsed
- 2 cups roasted corn
- 4 green onion, chopped
- 1 large red pepper, chopped
- 1 cup cilantro, chopped
Add all the ingredients to a large serving bowl and keep aside.
Dressing
- 1 chipotle pepper, chopped
- Juice of 2 lemons
- 1 tablespoon agave
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
Mix all the ingredients really well in an airtight container. Pour the dressing over the salad ingredients and mix well. Serve at room temperature.
Chicken, Shrimp and Beans with Brown Rice
Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….
- 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ pound medium shrimp, cleaned
- 2 tablespoons butter
- 2 tablespoons extra light olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/3 cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 can black beans, rinsed
- 1 teaspoon smoked paprika
- 1 ½ cups brown rice
- 4 cups chicken broth
- 2 teaspoons salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.
Tomato Sauce
- 1 tablespoon butter
- 1 large shallot, chopped
- 2 garlic cloves, grated
- 2 teaspoons smoked paprika
- 2 cups tomato sauce, homemade or store bought
- 2 teaspoons salt
- ½ cup cilantro, chopped
Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.
Chili with Leftover Chicken
This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup cilantro, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle powder
- 2 teaspoons roasted cumin seeds
- 1 cup fresh or canned tomato sauce
- 1 cup chicken stock
- 1 14 ounces black beans, drained
- 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
- ¼ cup half and half
- Salt
Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.
Three Bean Salad with Nectarines
Here is another summer dish that is super simple to make and delicious at the same time. I made this one for a barbecue we were invited to. I offered to make a bean salad and decided to add juicy nectarines to the mix.
Like mangoes, nectarines add a delicious sweet, tangy aspect to any dish.
I used garbanzo, kidney and black beans. I added green onions, cilantro and the nectarines- that is it. You can assemble this salad in advance and refrigerate it until you serve your meal. In fact it tastes better if you dress it in advance and let it sit for a while. The flavors marry each other and taste delicious.
Speaking of the dressing, I made an orange chipotle one for this salad. I juiced two large navel oranges, one lemon and paired them with a chipotle pepper, honey and olive oil. It resulted in a delicious, fresh tasting dressing. I mixed the salad with the dressing and kept in the fridge until we were ready to go for the get together.
The salad was served with some lamp burgers and corn. Everything was delicious, especially the salad. It was a perfect balance of spice, sweet and tangy- my favorite flavor combination!
read more …
Black Bean and Mango Salad
This salad is perfect for summer time- no cooking involved. Just put some ingredients together and make your vinaigrette and you have a great side dish to complement anything at all. It is even great as a light meal at the end of the day or for lunch with a fried egg on top.
I made it with the fish tacos (recipe to follow tomorrow). I was going to make a simple green salad but then thought of doing a bean salad instead. I had mangoes and sweet peppers in my fridge and paired them with green onions and cilantro. I always have different kinds of canned beans in my pantry. Beans are super healthy and add great texture to any dish.
The dressing was simply, lime juice, honey, roasted cumin and olive oil. You can’t get this delicious vinaigrette out of a bottle and yet it is so simple to make. I added the dressing to the salad and let it sit for a few hours before serving it with the delicious tacos.
It was a big hit- super healthy and delicious- and best of all, very easy to make.
read more …