Adobo Black Beans Food

ADOBO RICE AND BLACK BEANS

Adobo Rice and Black Beans image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups water
1 cup instant brown rice
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon adobo seasoning with cumin

Steps:

Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

Black Beans in Chipotle Adobo Sauce image

The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.

Provided by EmilyStrikesAgain

Categories Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce

Steps:

Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM

BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM image

Make and share this BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM recipe from Food.com.

Provided by Chef Jeff Albany

Categories Mexican

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

canola oil
1 medium yellow onion, peeled and sliced into 1/2-inch thick rounds
1 small green zucchini, cut into 1/2-inch thick rounds
1 small yellow zucchini, cut into 1/2-inch thick rounds
2 tablespoons adobo seasoning (recipe follows)
2 (14 ounce) cans black beans, drained and rinsed well
2 handfuls Baby Spinach, chopped
salt and pepper, to taste
1 handful Baby Spinach
1/2 cup sour cream
1 tablespoon dried chipotle powder
1 handful chopped cilantro

Steps:

Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.

Nutrition Facts : Calories 217.1, Fat 5.6, SaturatedFat 2.9, Cholesterol 12, Sodium 50.4, Carbohydrate 32.2, Fiber 11.4, Sugar 3, Protein 11.7

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo image

Provided by Jim Gallivan

Categories Bean Pepper Roast Low Fat Pork Tenderloin Summer Self

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Pork
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp coarse salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
1/2 cup arugula, loosely packed
Pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tbsp minced jalapeño pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt

Steps:

For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

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