SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICY BLACK BEAN JAMBALAYA
Started out as a soup, but with the addition of rice makes a nice jambalaya. For the rice I use Uncle Ben's ready to serve brown rice, which eliminates the rice cooking process.
Provided by Southern Girl
Categories Rice
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat olive oil over medium high heat.
- Add onions, bell peppers and spices and saute until soft.
- Add garlic and saute until you can smell the aroma.
- Add jalapenos if desired, salsa, hot sauce, black beans, water, and rice and mix well. Turn heat up to high and let come to a boil.
- Once it comes to a boil, turn the heat down to medium, cover, and let simmer for 8 - 10 minutes.
- Garnish with shredded cheese if desired.
Nutrition Facts : Calories 1058.7, Fat 13.6, SaturatedFat 2.4, Sodium 342, Carbohydrate 200.8, Fiber 27, Sugar 4.1, Protein 35
BAD BART'S BLACK JAMBALAYA
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
- Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!
SPICY JAMBALAYA
Steps:
- In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.
SPICY BLACK BEAN & CHICKEN ENCHILADAS
Make and share this Spicy Black Bean & Chicken Enchiladas recipe from Food.com.
Provided by Megan V
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
- To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
- Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
- To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
SEITANIC RED AND WHITE BEAN JAMBALAYA
From the Veganomicon. If using fresh thyme, add the whole sprigs to the rice before baking. The leaves will fall off during baking and the stems can then be removed before serving.
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375.
- Preheat a large oven-to-table Dutch Oven or heavy pot over medium-heat. Saute the seitan in 2 T oil for 4-6 min, until lightly browned. Remove from the pot and set aside.
- Add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. Saute for 12-14 minutes, until the vegetables are very soft and a tad mushy. Stir in the tomato paste and cook, stirring frequently, for another 4 minutes.
- Stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. Bring to a simmer, pour in the vegetable broth, and return to a simmer. Taste the broth and adjust the salt and pepper to taste.
- If using a Dutch Oven, cover and place in oven for 30-35 minutes, until the rice is tender. If using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil, and bake for 30-35 minutes. If using brown rice, increase the baking time to 40-45 minutes.
- Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.
Nutrition Facts : Calories 650.2, Fat 15, SaturatedFat 2.2, Sodium 483.6, Carbohydrate 94.8, Fiber 12, Sugar 7.6, Protein 18.1
HATTIE'S CREOLE JAMBALAYA
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
Provided by Denise
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3
RED BEANS & SAUSAGE JAMBALAYA
This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.
Provided by LARavenscroft
Categories One Dish Meal
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large skillet or dutch oven with cooking spray.
- Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
- Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
- Stir in the rice and cook and stir for another minute or two until the rice is heated through.
PINTO BEAN JAMBALAYA
I can't remember which cookbook I pulled this from...but it is very yummy and filling. I highly recommend a nice spicy salsa!
Provided by smellyvegetarian
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Warm oil over medium-high heat. Add onions, celery, green peppers, and garlic. Cook 4-5 minutes.
- Stir in salsa, tomato sauce, bulgur, thyme, cayenne, and 1/4 c veggie broth. Bring to a boil, then reduce heat to low and simmer, covered, 10 minutes.
- Stir in beans, corn, and remaining stock. Cover and simmer 10 more minutes, until bulgur is cooked.
Nutrition Facts : Calories 284.4, Fat 4, SaturatedFat 0.6, Sodium 486.5, Carbohydrate 55, Fiber 13.8, Sugar 7.3, Protein 12.5
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