BLACK BEANS AND GREENS
Fresh and colorful veggies join black beans in this flavor-packed side-dish salad made with a hint of citrus - ready in just 10 minutes!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In 1-cup measuring cup, mix dressing, lime peel, lime juice and cilantro.
- In large bowl, toss beans, salad greens and tomato. Stir in dressing mixture until salad is coated. Top with avocado.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 2 g, TransFat 0 g
BLACK BEAN SOUP WITH GREENS
Provided by Moira Hodgson
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
- Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
- To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 9 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 2 grams, TransFat 0 grams
COLLARD GREENS WITH BLACK BEANS
This is a simple Nutritarian style meal that uses commercial pasta sauce and canned beans. You can reduce prep time by using frozen collards, onions and mushrooms. The dish doesn't take the whole jar of pasta sauce. I freeze the remaining cup for use another time.
Provided by Anne Sainz
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Chop onion and mushrooms and set aside.
- Combine beans and pasta sauce and set aside.
- Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
- Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
- Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
- Add black beans and pasta sauce to collard mixture and heat through.
Nutrition Facts : Calories 112.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.3, Sodium 287.3, Carbohydrate 19, Fiber 6.3, Sugar 7.8, Protein 5
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