Quick And Easy Black Beans And Rice Recipes

Steps:

• In a stockpot over medium-high heat, heat the oil.
• Add the onion,pepper and garlic and saute for 4 minutes.
• Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
• Add the spices and black beans.

Steps:

• Sauté onion and garlic in oil.
• Add beans and salsa.
• Add seasonings to taste.
• Simmer until heated through.
• Serve over rice and garnish with cheese.

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
• Gently stir Creole seasoning and cilantro into the beans and rice.

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

Steps:

• In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
• Just before serving, fold the cilantro and lime juice into the cooked rice.
• Garnish beans with the Cotija and serve alongside the rice.

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:

• Cook the ground beef and drain off the fat.
• Place the ground beef back into the skillet.
• Add the remaining ingredients, stirring well.
• Turn the heat to med and let the mixture simmer until hot (approx. 7 minutes).
• The dish will be like a thick soup. You can drain off the excess broth if desired.
• This can serve 4 as a side-dish, or 2 as a main entree. Add a touch of sour cream or grated cheese, if desired.

Steps:

• Heat a large nonstick pot over medium-high heat.
• Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
• Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
• Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
• Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Steps:

• Heat olive oil in pot and saute onion, garlic and pepper.
• Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
• **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender., Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender., Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

Steps:

• Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
• Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

Steps:

• In large saucepan, heat oil over medium-high.
• Add onion and cook about 3 minutes until tender.
• Stir in remaining ingredients EXCEPT rice.
• Bring to a boil then stir in rice.
• Cover, reduce heat and simmer for 5 minutes.
• Remove from heat and let stand 5 minutes before serving.