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.
JACK'S PEACH BBQ BEANS
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
- Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
- Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
- Combine all ingredients and mix well.
CREAMY BLACK BEANS
In Mexico, Frijoles de la Olla (slow cooked beans in a pot) are typically prepared in large clay pots over an open fire with pepper and spices. You can achieve similar results at home with a large pot or a pressure cooker!
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Nutrition Facts : Calories 322 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 47 grams, Fiber 14.5 grams, Protein 17 grams, Sugar 8 grams
JUST PEACHY BLACK BEANS #RSC
"Ready, Set, Cook! Contest Entry" Combination of sweet and sour flavors gives a kick to black beans. Quick and easy for those busy nights.
Provided by rjrjsr
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place on bottom rack of oven and roast @ 425 degrees 30 minutes. While that is roasting, go to next step.
- Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place peppers on top shelf of oven rack, cooking for about 8 minutes or until soft roasted. Remove corn and red pepper & allow to cool.
- Open can of beans and put in medium pan on low heat. Add vinegar, complete seasoning and garlic. Once cooled, shuck corn and separate, then add to beans. Dice roasted red peppers and add to beans. Let bean mixture simmer for 20 to 25 minutes stirring occasionally. (Note- if liquid gets low, you can add a bit of the peach juice from the can).
- Cut peaches into small bites. Remove beans from heat and just before serving mix in peaches.
Nutrition Facts : Calories 196.2, Fat 1.1, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 41, Fiber 9.7, Sugar 14.2, Protein 9
BLACK BEANS AND PEACHES
Make and share this Black Beans and Peaches recipe from Food.com.
Provided by Tuli5074
Categories Black Beans
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain beans and place in a medium mixing bowl.
- Peel peaches and chop into small chunk and add to beans.
- Chop onion, crush garlic and add to beans.
- Add remaining ingredients and toss gently until well combined. Cover with plastic wrap and refrigerate for 2 hours.
- Serve as a side dish or with tortilla chips.
Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 147.4, Carbohydrate 29.5, Fiber 8.4, Sugar 8.3, Protein 7.9
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
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
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