BROCCOLI RABE WITH BLACK BEAN SAUCE
Steps:
- Place broccoli rabe in a large microwave-safe bowl with 1/4 cup water. Cover with wet paper towel. Heat on HIGH for 6 to 8 minutes, until tender, but crisp.
- In a small saucepan, over medium-high heat, combine remaining ingredients. Heat through, about 1 to 2 minutes.
- Remove broccoli rabe from microwave and drain water. Add black bean sauce and toss in a bowl. Serve warm.
SANDRA LEE-SLOW COOKER BLACK BEAN AND SAUSAGE SOUP
This is wicked easy and very delicious. Great for winter evening dinners. We like it was a green salad and crusty bread to dip in the soup.
Provided by mandabears
Categories Beans
Time 10h10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and sort black beans.
- In a large bowl, place beans and cover with water 2 inches above beans.
- Let soak for 8 hours and then drain.
- In a slow cooker, stir in all ingredients except tomatoes, hot sauce and green onions.
- Let cook for 10 hours on low heat or until beans are tender.
- Using a stick blender, partially puree mixture.
- Add tomatoes, hot sauce and stir .
- Pour in bowl and sprinkle with green onions.
Nutrition Facts : Calories 458.6, Fat 14.2, SaturatedFat 4.6, Cholesterol 27.8, Sodium 687.2, Carbohydrate 58.7, Fiber 14.4, Sugar 3.2, Protein 25.4
SLOW-COOKER SMOKED SAUSAGE AND BEAN SOUP
Stock the slow cooker with this smoky sausage and bean soup, rounded out nicely with a complementary selection of veggies and herbs. It takes just 15 minutes to assemble.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 7
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except sausage and parsley.
- Cover; cook on Low heat setting 8 to 9 hours.
- Stir in sausage and parsley. Cover; cook on Low heat setting 30 minutes longer or until sausage is hot.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 40 mg, Fat 1, Fiber 14 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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#weeknight #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #easy #winter #south-american #seasonal #meat
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