BLACK BEAN SOUP WITH HAM
Black Bean Ham Soup is a great way to use leftover ham, but the meat can be left out for a delicious vegetarian version.
Provided by Pam
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium to medium-high heat.
- Add onion and saute' until soft, about 3-4 minutes.
- Add garlic, and saute' additional minute.
- Add ham and saute' additional minute.
- Stir in lime zest, beans (including liquid), stock, tomatoes (including juice), hot sauce and cumin. Bring to a boil.
- Reduce heat to simmer and let simmer for 45 minutes.
- Partially mash the beans with potato masher to thicken.
- Add the lime juice and salt and pepper if needed.
- Garnish with your choice of sour cream, cilantro, diced tomatoes, diced jalapenos, parsley, crushed corn chips.
Nutrition Facts : Calories 296 kcal, Carbohydrate 44 g, Protein 21 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 1328 mg, Fiber 16 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
BLACK BEANS AND HAM
From Betty's Soul Food Collection... Cook up some comfort with ham and beans. Cornmeal biscuits are the special topper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
- Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
- Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 40 mg, Fiber 11 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1720 mg
JICAMA BLACK BEAN SALAD
Steps:
- Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
- To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.
BLACK BEAN SALAD
Steps:
- Mix all ingredients together in a large bowl and serve.
SUNNY'S BLACK BEAN AND HAM EGGS BENEDICT
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the black bean patties: Mash the beans in a large bowl, leaving some of the bean texture. Stir in the corn, oatmeal, taco seasoning and garlic. Stir to combine, taste and then season with a pinch of salt and a few grinds of black pepper. Fold in the egg. Cover the bowl and refrigerate for 15 minutes to hydrate the oats.
- In a large nonstick pan, heat the oil on medium heat. When the oil begins to swirl a bit, use an ice cream scoop to portion the black bean mixture equally into 4 balls. Drop them into the pan, then press each into a patty shape with a spatula. Cook on one side until golden and a bit crisp, about 8 minutes. Flip and cook on the other side until slightly crisped, 5 to 8 minutes more. Remove to individual serving plates.
- For the cream sauce: In a double boiler with the water boiling but not touching the pot above, add a piece of the butter, the yolks, lime juice, a splash of water and a pinch of salt. Whisk continuously while the butter melts, then add another piece of butter, working it in until it melts. Continue adding the butter pieces one at a time, whisking and melting between additions, until all the pieces are whisked in. Taste and adjust with salt if needed. Keep warm on the double boiler.
- Divide the ham into 4 servings and place a portion on top of each black bean patty. Top each with an egg, drizzle over the sauce and sprinkle with pickles. Sprinkle the plate with cilantro and tomatoes. Serve warm.
BLACK BEAN SALAD
Steps:
- Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
- After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
- When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.
BLACK BEAN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine beans, bell peppers, haricots verts and season to taste with vinaigrette mixed with chopped cilantro leaves. Garnish with red onion.
10-MINUTE HAM, WHITE BEAN AND KALE SALAD
Make this super-easy and satisfying salad when you're in a pinch for a weeknight dinner. Time-saving shortcuts like toasting almonds in a skillet and shaving cheese with a vegetable peeler all help get dinner to the table faster.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.
- Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.
CUBAN HAM, RICE AND BLACK BEAN CASSEROLE
Make and share this Cuban Ham, Rice and Black Bean Casserole recipe from Food.com.
Provided by NELady
Categories White Rice
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.
HAM AND BLACK BEAN SOUP
I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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