CLASSIC BLACK BEANS AND RICE
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Provided by Dawn399
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring 2 quarts water to a boil in a large saucepan. Add salt and beans. Allow beans to re-hydrate by boiling for 15 minutes, skimming off "scum" from surface of water, and allowing it to sit, covered, for 1 hour.
- Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to this pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes. Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve.
BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
BLACK BEANS, SAUSAGE AND RICE
Make and share this Black Beans, Sausage and Rice recipe from Food.com.
Provided by Daydasa
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large family skillet with lid, heat oil on medium heat.
- Add onion, green onion and garlic; sauté until soft.
- Add sausage and Creole seasoning.
- Once sausage is slightly brown, add Rotel and black beans.
- Stir until just combined.
- Pour chicken broth into measuring cup and add water to measure 2 cups.
- Add 1-cup rice and broth, water mixture to skillet.
- Stir until combined.
- Bring to a boil, cover and reduce heat to a simmer.
- Cook until rice is cooked through and mixture is thickened slightly.
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
EASY BLACK BEANS AND RICE
Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 194.3, Fat 1.2, SaturatedFat 0.2, Sodium 464.2, Carbohydrate 37.4, Fiber 9.6, Sugar 1.5, Protein 8.9
BLACK BEANS AND RICE
Make and share this Black Beans and Rice recipe from Food.com.
Provided by dicentra
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray saucepan with cooking spray. Heat over medium until hot.
- Saute onions and garlic until tender; about 5 minutes.
- Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
- Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
- Stir in cilantro, season to taste with salt and pepper.
Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.2, Sodium 3.6, Carbohydrate 43.1, Fiber 6.8, Sugar 0.4, Protein 8.8
BLACK BEAN AND RICE SOUP
Homemade soup was never easier or quicker! A bowl of this hearty black bean and brown rice soup is ready to serve in only 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 1-3/4 qt. or 7 servings, 1 cup each.
Number Of Ingredients 5
Steps:
- Blend 1-1/2 cans beans in blender until smooth. Pour into large saucepan.
- Add remaining beans, water, onions and dressing mix; stir until well blended. Bring to boil on medium-high heat.
- Stir in rice; cover. Simmer on low heat 5 min. or until heated through; stir.
Nutrition Facts : Calories 250, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
BEST EVER BLACK BEANS AND RICE
This recipe I tweaked to our family's liking. I love to serve this either wrapped in a tortilla or on a bed of rice. We love it!!!
Provided by J Bowen
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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**.
BLACK BEANS & RICE
A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
BEANS AND RICE
Steps:
- In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
- In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
- For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.
BLACK BEANS AND RICE
Steps:
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
- Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.
Nutrition Facts : Calories 303 calorie, Fat 0.8 grams, SaturatedFat 0.2 grams, Carbohydrate 60.1 grams, Fiber 5.2 grams, Protein 11.8 grams
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GALLO PINTO – BLACK BEANS AND RICE RECIPE – COSTA …
From whereismyspoon.co
Ratings 5Calories 374 per servingCategory Pasta And Rice
- Start a day ahead. Cook the rice in salted water until tender. Drain well, let cool, cover, and refrigerate until the next day.
- Finely chop the onion. Chop the garlic cloves, but keep them separated from the onion. Chop the red bell pepper into small cubes.
- Heat the oil in a Dutch oven or another heavy-bottomed pot. Cook the onion until translucent. Add the garlic and the red bell pepper and cook on medium-low heat for about 4-5 minutes or until softer.
- Add the black beans and the water from the cans as well. Stir well and add the Worcestershire sauce. Heat for about 5 minutes, stirring from time to time, it should not get too dry.
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5/5 (17)Total Time 30 minsCategory Side DishCalories 153 per serving
- Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2-3 minutes or until tender.
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4.9/5 (9)Total Time 20 minsCategory Side DishCalories 213 per serving
- Combine 1 ½ cups of bean broth liquid (see below for instructions on cooking black beans) with ½ cup of cooked black beans in a blender or food processor and blend until very smooth. You should have 2 cups of liquid.
- Heat the vegetable oil in a skillet over medium-high heat, add the chopped onion and saute for one minute.
- Add the raw rice and saute for two minutes stirring continuously so it gets brown but doesn't burn.
- Add the chopped red pepper (reserve a tablespoon for garnish), salt, thyme (if using) and black bean puree. Bring to a boil, cover, reduce heat to very low and simmer gently for 15 minutes or until the rice has absorbed all of the liquid.
BLACK BEANS AND RICE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (181)Total Time 40 minsServings 6Calories 425 per serving
- In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1½ teaspoons of the oil. Bring to a boil.
- Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes.
- Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
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5/5 (5)Total Time 30 minsCategory Main DishCalories 260 per serving
- Add the cumin, oregano and chili powder and stir to combine. Add another 1-2 tbsp of water if the pan is drying out. Cook for another 2-3 minutes, stirring often.
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- In a large saucepan, combine the beans with 1 teaspoon of the oregano, 3 of the bay leaves and cold water to cover by 2 inches (about 10 cups) and bring to a boil. Cover partially and simmer over moderately low heat until the beans are half cooked, about 35 minutes; the beans should be slightly chalky. Drain the beans, reserving the cooking liquid. Discard the bay leaves.
- Preheat the oven to 350°. Heat the lard in a large heavy casserole. Add the bacon and cook over moderate heat, stirring frequently, until crisp, about 15 minutes. Drain off all but 1/3 cup of fat from the casserole. Add the onion, garlic, cumin, coriander and the remaining 1 teaspoon of oregano and 3 bay leaves. Cook over moderately low heat, stirring often, until the onion is softened and very fragrant, about 10 minutes.
- Add the rice to the casserole, stirring to thoroughly coat the grains with fat. Measure the reserved bean cooking liquid and, if necessary, add enough water to make 4 cups. Add the liquid to the casserole along with the cooked black beans. Season with salt and pepper and bring to a simmer. Cover tightly and bake for 30 minutes, or until the rice and beans are tender and the liquid has been absorbed. Discard the bay leaves before serving.
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4.7/5 (7)Total Time 40 minsCategory Main CourseCalories 236 per serving
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is soft. Add the rice to the skillet and cook 3-5 minutes, until lightly golden.
- Add the RoTel tomatoes, chicken broth, cumin, and salt to the skillet and bring the mixture to a simmer. Cover, reduce the heat to low, and simmer for 25 minutes.
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4.9/5 (9)Total Time 35 minsCategory Main CourseCalories 512 per serving
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazón, oregano, cumin, adobo, and black pepper for about 2-3 minutes until vegetables begin to release the aroma.
- Add the beans with its liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
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From cookwithkushi.com
Ratings 52Servings 4Cuisine Mexican, SpanishCategory Dinner, Lunch, Snack
- Soak the black beans in water for 3 hours adding little baking soda and drain them. Adding soda makes it cook faster.
- In a pan on medium to low flame, add butter or oil. Add one cup of rice and saute till it develops some color and get nutty aroma. . I have used jasmine rice.
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4/5 (1)Total Time 30 minsServings 4
- In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in another medium saucepan, combine the beans, Worcestershire, hot sauce, cumin, chili powder, salt and stock or water. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning.
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5/5 Category Black Bean
- Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
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