241 beef black beans and rice with Recipes

black beans, rinsed and drained, beef broth, water, cooked lean boneless pork , cut into bite-size strips, plantains, peeled and cubed, chopped tomato, frozen pepper stir fry vegetables, grated fresh ginger, crushed red pepper flakes, salt, hot cooked rice

water, fat-free beef broth, whole star anise (optional), cinnamon sticks, peeled fresh ginger, sliced, uncooked rice stick noodles or vermicelli, boned sirloin steak, thinly sliced, minced shallots, sake (rice wine) or rice vinegar, minced peeled fresh ginger, fresh bean sprouts, sliced fresh basil leaves, minced fresh cilantro, minced green onions, fish sauce, salt, black pepper, sliced red chile (optional), lime wedges (optional)

instant rice, chunky salsa, water, frozen burritos (i use different varieties, bean, beef and bean, red hot, etc), cheese, shredded, black olives, sliced, green chilies, diced

onions , halved lengthwise, fresh ginger, left unpeeled, meaty cross-cut beef shanks (sometimes called beef shins; 1 1/2 inches thick), qt cold water, star anise pieces, cinnamon stick, black peppercorns, boneless beef sirloin steak or tenderloin, dried flat thin or medium rice noodles (banh pho or pad thai), asian fish sauce (preferably vietnamese nuoc mam), or to taste, salt , or to taste, accompaniments: fresh bean sprouts ; very thinly sliced onion (rinsed and drained); fresh cilantro, mint, and basil (preferably thai) leaves; thinly sliced scallions; lime wedges; thinly sliced fresh thai or serrano chiles; asian fish sauce (preferably nuoc mam)

flour tortillas (12 inch, the bigger the better), rice (enough for 8 portions ), black beans or 1 (16 oz) can refried beans, sirloin steaks or 1 lb boneless chicken breasts or 1 lb ground beef, mccormack taco seasoning (for ground beef) or 1 (1 1/4 oz) package mccormick grill mates southwest seasoning (for steak or chicken), shredded cheddar cheese, salsa, sour cream, olive oil

butter, oil, beef stew meat (cut into 1-inch cubes ), onions, chopped, fresh minced garlic, dried red pepper flakes (optional or to taste), jalapeno pepper, seeded and chopped, carrots (peeled and diced ), celery ribs, diced, dried thyme, water, chicken broth or 3 cups beef broth, worcestershire sauce, diced tomatoes (undrained ), potatoes (peeled and diced ), zucchini (sliced about 1/4-inch thick ), red kidney beans (rinsed and drained ), salt and black pepper, cooked white rice (can use more ), grated parmesan cheese

dried red kidney beans, water, onions, chopped, garlic cloves, minced, green bell pepper, chopped, red bell pepper, chopped, salt pork, dry red wine, chopped fresh parsley, chopped fresh oregano, old bay seasoning, bay leaves, celery seed, salt, fresh ground black pepper, paprika, cayenne pepper, dry crushed red pepper, hot sauce, smoked beef sausage , cut into 1/2-inch pieces, andouille sausage , cut into 1/2-inch pieces, diced tomatoes and green chilies, undrained, gumbo file, hot cooked rice

water, dried red kidney beans, chopped onion, chopped green bell pepper, chopped celery, dried thyme, paprika, ground red pepper, freshly ground black pepper, turkey , pork, and beef smoked sausage, thinly sliced (such as healthy choice), bay leaf, garlic cloves, minced, salt, hot cooked long-grain rice, chopped green onions

turkey sausage cut in bites, chopped bell pepper, chopped celery, chopped green onion (i also use 1/2 cup of reg onion too), garlic powder, oregano, red pepper to taste, black peper to taste, red beans, chicken broth or beef broth, chopped tomatos, minute rice

water, kidney bean, dried, onion, chopped, green bell pepper, chopped, celery, chopped, thyme, dried, paprika, red pepper, ground, black pepper, smoked turkey sausage, thinly sliced, smoked pork sausage, thinly sliced, smoked beef sausage, thinly sliced, bay leaf, garlic cloves, minced, salt, grain rice, hot cooked, green onion, chopped

rice, water, onion, chopped, garlic cloves, minced, cumin powder, oregano, black beans, frozen mixed baby vegetables, better than beef bouillon, water, red wine vinegar

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chopped onion, chopped green bell pepper, salt, black pepper, water, taco seasoning, divided, instant rice, uncooked, tomato sauce, ground beef or 1 lb vegetarian, fat-free refried beans, reduced-fat cheddar cheese, shredded

you can substitute sushi rice for the short-grain rice; if using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes, before letting the rice sit off the heat in step 2. regular rice vinegar can be substituted for the seasoned rice vinegar., pickled vegetables, bean sprouts, carrot , peeled and grated on the large holes of a box grater, cucumber , peeled , halved lengthwise, seeded, and sliced 1/4 inch thick, seasoned rice vinegar, rice, short-grain white rice (see note ), water, beef , spinach, and eggs, blade steak , trimmed and cut into 1/4-inch-thick slices (see illustrations below), soy sauce, vegetable oil, shiitake mushrooms , wiped clean, stemmed, and sliced thin, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), baby spinach, salt and ground black pepper, eggs , cracked into 2 small bowls (2 eggs per bowl), toasted sesame oil

fresh z.squash , chopped into decent bite sized pieces, fresh yellow/sumer squash , chopped the same, onion, yellow , vidalia, or red, cut into slices and broken up, garlic , rough minced, yellow, red, green bell peppers, seeded, sliced up into strips, enough oil or oil and butter to gently saute fresh vegetables, ortega chiles, chopped or chop up the whole ones yourself, stewed tomatoes , the new spicy ones add a nice pop, kidney beans, (light or dark ) some what drained, black beans , mostly drained., corn, canned, frozen or fresh off the ear, cumin , to taste, red pepper flakes , to taste, or leave out if no heat desired, a pinch of thyme and/or marjoram, ground in your hand, a healthy pinch of kosher salt, grated sharp cheese over the top of servings, if you want to, cooked rice to serve this over is good and part of the original recipe given to me., all ingredients with an asterisk (*) i have added to the basic recipe., you can add boiled, broiled , or roasted chicken torn/cut up to this. you can also add ground beef or cooked stewed beef or other left over beef if you want meat added to this vegetable dish.

prime beef short ribs, salt, freshly ground black pepper, all-purpose flour, oil, onions, chopped, carrots, chopped, ribs celery, chopped, minced garlic, dry red wine, brown veal stock, fresh thyme, tomato paste, sweet potatoes , julienned and soaked in cool water, vegetable oil, for frying, chopped fresh cilantro or parsley leaves, red beans and sushi rice, recipe follows

baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only), firm tofu, drained, sliced , and cut diagonally into triangles, peanut oil, ground beef, chinese rice wine (preferably shaoxing) or 1 tsp medium-dry sherry, dark soy sauce, chili bean sauce or 1/2 tbsp chili bean paste, minced peeled fresh ginger, mild pure chile powder, chinese fermented black beans , soaked in water 10 minutes and drained, chicken broth, potato starch or 1/2 tsp cornstarch, mixed with 2 tsp cold water, white rice, szechuan peppercorns, toasted and ground with a mortar and pestle

garlic (chopped ), shallot, bulb (minced ), italian parsley (fresh ), oregano (fresh ), bay leaves (dried ), yellow onions (diced into quarters ), green onions, olive oil, kielbasa, linguica sausage (or spicy sausage), ground beef, bacon, whole chipotle chiles (canned ), black beans (we used bush s in a can for convenience, but can use dried beans if properly prepared.), white rice