Black Bean Cabbage Over Rice Food

BLACK BEAN & CABBAGE OVER RICE

Steps:

• Saute the first 3 ingredients until soft, about 15-20 minutes.
• Add salt and pepper and stir.
• Add the rinsed and drained beans.
• Gently saute the beans with cabbage-onion mixture for 10 minutes.
• Stir in the tomato and simmer for 5 more minutes.
• Adjust the seasonings.
• Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.

RICE AND BLACK BEAN PILAF

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

BLACK BEANS AND RICE

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

BLACK BEAN & PORK SOUP

Steps:

• Cut your pork loin in thirds.
• Use plastic wrap and pound the pork until 1/4-inch thick.
• Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
• Add the onion fresh garlic and pepper flakes & cook 5 minutes.
• Add carrot and corn cook 5 minutes.
• Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
• Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
• Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
• Now add the cubed pork.
• Cook 30 minutes and remove the lime rind.
• After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
• Serve with dollop of sour cream and chopped green onion.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Preheat oven to 500°F
• Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
• Roast until beginning to wilt and brown, about 15 minutes.
• Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
• Continue roasting until tender, about 5 minutes more.
• Toss with scallions, vinegar, sesame oil and hot sauce until combined.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Steps:

• Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
• Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

BEST EVER BLACK BEANS AND RICE

Steps:

• Heat olive oil in pot and saute onion, garlic and pepper.
• Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
• **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

VERY VERSATILE BAKED BEANS WITH CABBAGE

Steps:

• Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
• Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
• Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
• Serving Suggestions:
• Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
• Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
• Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
• Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
• Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
• Do Ahead
• Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

BEANS STUFFED CABBAGE ROLLS

Steps:

• Remove the 12 largest outside leaves from the cabbage.
• Place leaves in a large pot of boiling water and boil 5 minutes; remove leaves from water, place in a colander, and run under cold water for a few minutes, then drain.
• In a saucepan combine tomato sauce, tomato paste, onions, garlic, sugar, oregano, basil and pepper.
• Bring to a boil over medium heat stirring occasionally; cover, reduce heat and simmer 15 minutes.
• Meanwhile place beans in a large bowl and mash slightly with a fork.
• Add onion, brown rice, oregano, basil, salt and pepper; mix well.
• Preheat oven to 350 degrees F.
• Spread a thin layer of tomato sauce in baking dish.
• Place even amounts of bean filling in each cabbage leaf.
• Roll up tightly, beginning at the base and folding in sides as you go.
• Place cabbage seam side down in baking dish.
• Spoon sauce evenly over rolls.
• Cover with aluminum foil and bake 1 hour.

CLASSIC BLACK BEANS AND RICE

Steps:

• Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
• Sauté until tender@8-10 minutes.
• Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
• Serve over white rice.
• I like to mash a few of the beans with the back of a spoon to flavor the sauce.
• Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion 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.