BLACK BEANS AND RICE
The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a stockpot over medium-high heat, heat the oil. Add the onion 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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g
MOJO-STYLE BLACK BEAN AND RICE BOWL
Based on a local street vendor favorite. The tangy mojo Cubano (garlic sauce) makes all the difference in this tasty and filling recipe. Don't be intimidated by the number of separate preparations, as it all comes together while the brown rice cooks.
Provided by iThrowLikeAgirl
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 4
Number Of Ingredients 18
Steps:
- Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
- At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
- Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
- Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.
Nutrition Facts : Calories 950.3 calories, Carbohydrate 124 g, Cholesterol 55 mg, Fat 38.4 g, Fiber 20.5 g, Protein 30.9 g, SaturatedFat 16 g, Sodium 1816.9 mg, Sugar 6.5 g
BLACK BEAN & CABBAGE OVER RICE
This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.
Provided by Kathy228
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the first 3 ingredients until soft, about 15-20 minutes.
- Add salt and pepper and stir.
- Add the rinsed and drained beans.
- Gently saute the beans with cabbage-onion mixture for 10 minutes.
- Stir in the tomato and simmer for 5 more minutes.
- Adjust the seasonings.
- Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.
Nutrition Facts : Calories 312.2, Fat 7.8, SaturatedFat 4.3, Cholesterol 16.4, Sodium 412.8, Carbohydrate 51.7, Fiber 12.2, Sugar 5.6, Protein 11.1
QUICK BLACK BEANS WITH RICE
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.
ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE
Roasting any vegetable brings out its rich, nutty flavor, as it does with the Savoy cabbage. This recipe would be perfect with green cabbage as well. This is a very easy recipe and makes for a nice side dish. Found this in Eating Well Newsletter 06/02/2007.
Provided by Manami
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F
- Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
- Roast until beginning to wilt and brown, about 15 minutes.
- Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
- Continue roasting until tender, about 5 minutes more.
- Toss with scallions, vinegar, sesame oil and hot sauce until combined.
Nutrition Facts : Calories 84.3, Fat 6.8, SaturatedFat 0.7, Sodium 9.4, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 0.9
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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BLACK BEANS AND CABBAGE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine SpanishAuthor Lisa FeatherbyServings 6Total Time 1 hr 30 mins
- Drain beans, rinse under cold running water and combine in a saucepan with enough water to cover generously. Bring to the boil over medium-high heat, then reduce heat to low and simmer until beans are just tender (40-50 minutes).
- Meanwhile, heat 100ml oil in a frying pan over medium heat, add cabbage, onion, celery and garlic, sauté until just golden (8-10 minutes), remove from pan and set aside. Add chorizo and bacon to pan with remaining oil, sauté until golden (8-10 minutes), set aside.
- Drain beans (reserve 60ml liquid), return beans and reserved liquid to pan, add onion mixture, chorizo mixture, parsley and vinegar, season liberally or to taste, stir to combine and serve warm.
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