Blackbeanconfettichilivegetarian Recipes

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Steps:

• Heat oil in a large, heavy pot over medium heat. Add the onions and garlic and cook, stirring for a few minutes, until the onions have wilted. Add the bell peppers, jalapeno, chili powder, and cumin, and cook, stirring, for 3-5 minutes longer, until the peppers have softened.
• Add the stock or water, bulgur (if using), grated chocolate, tomatoes, and beans. Bring to a boil, lower heat, and simmer gently for 25 minutes. Add the corn (and TVP, if using), stir, and cook 5 minutes longer.
• Serve with chopped red onion for garnish.

Steps:

• Saute onion in pam spray. Add black beans, then mash. Add 1 cup of enchilada sauce and brown rice. Mix. Place portion of rice mixture in tortilla, sprinkle with grated cheese. Roll and put in baking dish.Continue until all tortillas are filled and placed in pan. Makes enough to fill 9x13 and 8x8 pan. Pour on remaining sauce, then sprinkle with cheese. Cover with foil.
• Bake at 350 degrees for 35-40 minutes.
• Garnish with sour cream. (Optional).

Steps:

• Preheat oven to 375 degrees.
• Over low heat simmer spaghetti sauce, water and beans.
• In a small bowl combine ricotta cheese and egg and set aside.
• In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
• Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
• Let stand for 15 minutes before serving.

Steps:

• combine ingredients.
• Warm and enjoy.

Steps:

• Bring chicken broth and water to boil in heavy large saucepan.
• Add rice and bay leaves.
• Bring to boil.
• Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
• Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
• Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
• Season salad to taste with salt and pepper.
• Cover and refrigerate. Serve chilled.

Steps:

• Grate oranges to measure 1 1/2 teaspoons.
• Juice oranges.
• Heat oil in large pot over medium high heat. Stir in onions and saute for 5 minutes.
• Stir in garlic and spices (chili powder - cinnamon).
• Stir in beans, tomatoes and half of the orange juice and simmer for 15 minutes or until heated through.
• Stir in orange peel and the rest of the orange juice.
• Season to taste with the hot sauce, salt and pepper.
• Ladle into bowls and top with sour cream and cilantro and more hot sauce, if desired.

Steps:

• Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
• Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
• Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Steps:

• In a large skillet - combine the ground meats.
• lightly brown.
• drain off most of the excess fat. Save some moisture for added flavour.
• combine browned meat and all ingredients in a LARGE stock pot.
• bring to a low simmer and allow to cook for a minimum of 1 hour - the longer the better - stirring occasionally.
• This recipe is perfect for crock pots or slow cookers and can take as long as 8 hours to cook on low.
• This recipe freezes very well for the smaller families or for those who work outside the home for a fast warm lunch or a ready dinner when you get home.
• Serve with a slice of bread, a biscut, or your favorite tortilla chips.

Steps:

• Heat 1 tablespoon oil. Cook chorizo; drain.
• Cook ground beef and pork together; drain 1 tablespoon oil.
• Cook vegetables about 5 minutes.
• Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
• Stir in beans and corn. Cook 15 minutes longer.
• Serve with warm corn tortillas and butter or cornbread.