Easy Black Beans And Tomatoes Recipes

Steps:

• Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

Steps:

• Coat a large nonstick skillet with veggie spray.
• add olive oil, and place over medium high heat until hot.
• Add garlic, sauté until tender.
• Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
• Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
• Garnish with fresh cilantro if desired.

Steps:

• Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
• Place in a serving dish and serve hot.

Steps:

• In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

Steps:

• In a bowl whisk together lemon juice, oil, and salt to taste.
• Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
• Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
• Line 2 plates with lettuce and divide salad between them.

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Steps:

• In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.