[Faith Shupe] Black Bean Recipes

[Guest guest]

I only have these three recipes to try out:Black Beans with RiceTex-Mex Bean

SaladVegetarian Enchilada Casserole

I hope that this is what you are looking for because I was not l clear on what

you wanted.

(^.^) Danell

 

* Exported from MasterCook *

 

Black Beans with Rice

 

Recipe By : Discovery Health

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Rice

 

Amount Measure Ingredient -- Preparation Method

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1 pound black beans, dry

1 clove garlic -- minced

7 cups water

1/2 teaspoon salt

1 medium green pepper -- coarsely chopped

1 cup onion -- chopped

1 tablespoon vegetable oil

1 tablespoon bay leaves

1 tablespoon vinegar

OR lemon juice

6 cups rice -- cooked

4 ounces sliced pimientos -- drained

1 lemon -- cut into wedges

 

Pick through beans to remove bad beans. Soak beans overnight in cold water.

Drain and rinse.

 

In a large soup pot or Dutch oven stir together beans, water, green peppers,

onion, oil, bay leaves, garlic and salt. Cover and boil 1 hour. Reduce heat

and simmer, covered, 3 to 4 hours or until beans are very tender. Stir

occasionally and add water if needed. Remove about 1/3 of the beans, mash and

return to pot. Stir and heat through. Remove bay leaves and stir in vinegar or

lemon juice when ready to serve.

 

Serve over rice. Garnish with sliced pimentos and lemon wedges.

 

 

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NOTES : Do not cook the rice in salted water.

 

This recipe is brought to you via the courtesy of the Discovery Health website.

 

* Exported from MasterCook *

 

Tex-Mex Bean Salad

 

Recipe By : Vegetarian Cuisine Guide - Tiffany Refior

Serving Size : 4 Preparation Time :2:10

Categories : Salads Mexican

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

30 ounces pinto beans, cooked -- drained

OR black beans

1/2 cup red bell pepper -- diced

1/3 cup red onion -- finely chopped

1/2 cup pimiento-stuffed olives -- chopped

1 jalapeño pepper -- seeded and minced

1/4 cup fresh coriander -- minced

4 tablespoons lime juice -- or more if desired

salt -- to taste

2 tablespoons olive oil

radicchio leaves -- for garnish

 

In a large bowl, combine the beans, red pepper, onions, olives, jalapeñoes, 3

tablespoons of lime juice and salt. Set aside at room temperature for an hour

or two.

 

Just before serving, stir in the olive oil and enough additional lime juice to

make the flavors pop. Mound the salad onto radicchio leaves either on a platter

or individual plates.

 

 

Notes: This salad can be served as an entree or a side dish. For maximum

flavor, allow to sit at room temperature for 1 to 2 hours before serving.

 

 

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NOTES : *This recipe comes from " Quick Ways with Beans " by Lorna J. Sass, and it

was a featured " Recipe of the Day " on the Vegetarian Cuisine site on About.com.

 

This recipe is brought to you via the courtesy of the About.com website.

 

* Exported from MasterCook *

 

Vegetarian Enchilada Casserole

 

Recipe By : The Best Slow Cooker Cookbook Ever

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Cooking Mexican

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces crushed tomatoes in tomato purée -- canned

14 1/2 ounces chunky salsa

6 ounces tomato paste

30 ounces black beans, canned -- rinsed and drained

15 1/4 ounces whole kernel corn, canned -- drained

4 ounces diced green chiles -- canned

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

5 corn tortillas

2 1/4 ounces sliced ripe olives, canned -- drained

 

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green

chiles, cumin and garlic powder. Mix well. Ladle about 1 cup of this mixture

into the bottom of a 4-quart electric slow cooker; spread evenly. top with 1

1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining

tomato mixture. Repeat these layers 2 more times, ending with the rest of the

tomato mixture; spread evenly over the top. Sprinkle the sliced olives over

all. Cover and cook on the low heat setting about 5 hours. Serve hot.

 

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NOTES : This recipe is brought to you via the courtesy of the About.com website.

[Guest guest]

Danell,

The first recipe that you gave was perfect! Exactly

what I was looking for. The others also look great so

I will be trying them as well.

 

Thanks,

Faith

 

Thanks to everyone for the great response!

 

 

--- Danell Cascio <tdaloha wrote:

> I only have these three recipes to try out:Black

> Beans with RiceTex-Mex Bean SaladVegetarian

> Enchilada Casserole

> I hope that this is what you are looking for because

> I was not l clear on what you wanted.

> (^.^) Danell

>