Ham And Black Bean Toss With Cilantro Recipes

Steps:

• 1. In a deep Skillet, heat olive oil at med heat. Add diced onion and diced garlic. Stir until onion is clear, and garlic is fragrant. Toss in diced Ham. Stir.
• 2. Reduce heat, and add drained beans and canned tomatoes. Stir in Chili powder, add salt to taste. Bring up the heat to med. Cover. Cook to reduce liquid.
• 3. Add in Rice. Stir. Slowly add in chicken broth. Heat skillet to boiling, then reduce to a simmer until liquid is absorbed. As soon as that happens, sprinkle with shredded cheese of your choice. cover until cheese has melted.

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.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

Steps:

• Sautee onion in olive oil in skillet or sauce pan under medium heat.
• Add garlic. Cook until onions are translucent.
• Add ham chunks.
• Drain black beans and rinse thoroughly. Add to pan.
• Stir frequently until well mixed and heated throughout.
• Garnish with cilantro and sour cream.

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

Steps:

• Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

Steps:

• Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
• Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
• When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
• Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.