24 eat black bean Recipes

chopped seeded tomato, chopped fresh cilantro, olive oil, cider vinegar, grated lime rind, fresh lime juice, salt, ground cumin, chili powder, black pepper, garlic clove, peeled, sliced lettuce, chopped cilantro, cooked fresh corn or 1/2 cup frozen corn, cooled, chopped ready-to-eat cooked boneless skinless chicken breasts (about 2 breasts), chopped tomato, chopped green bell pepper, diced red onion, shredded reduced-fat sharp cheddar cheese, black beans, rinsed and drained, baked non-fat tortilla chips (about 4 oz)

chopped seeded tomato, chopped fresh cilantro, olive oil, cider vinegar, grated lime rind, fresh lime juice, salt, ground cumin, chili powder, black pepper, garlic clove, peeled, sliced iceberg lettuce, chopped ready-to-eat roasted skinned , boned chicken breast (about 2 breasts), chopped tomato, chopped green bell pepper, diced red onion, shredded reduced-fat sharp cheddar cheese, black beans, rinsed and drained, fat-free baked tortilla chips (about 4 oz)

pre-baked pizza crust, extra virgin olive oil, prepared alfredo sauce, garlic, minced, frozen ready to eat chicken breast strips, thawed, canned black beans, drained, shredded mozzarella cheese, sliced jalapeno peppers, dried parsley

egg whites, nonfat cottage cheese, tomato, chopped, sweet green peppers or 1/2 cup sweet red pepper, chopped, sweet onion, chopped (vidalia or purple), black beans, rinsed and drained, whole wheat tortillas , wrap, sea salt, fresh pepper

green onion, thinly sliced, black beans, cooked, cilantro, coarsely chopped, pickled jalapeno pepper, chopped, red wine vinegar, olive oil , extra-virgin, eggs, whole, egg whites, dried oregano, sea salt, ground black pepper, olive oil, red onion, finely chopped, cooked corn, grape tomatoes, cut in half

cut green beans (about 1 lb), chopped ready-to-eat roasted skinned , boned chicken breasts (about 2 breasts), chopped fresh parsley, chopped walnuts, toasted, chopped fresh mint, white wine vinegar, olive oil, salt, black pepper

uncooked large shrimp, peeled and deveined, taco seasoning, divided, olive oil , plus, olive oil, divided, onion, finely diced, cider vinegar or 3 tbsp red wine vinegar, diced red bell peppers, garlic, minced, ground coriander, sugar, corn tortillas , cut into 1/4 inch strips, ready to eat salad greens, tomato, chopped, black beans, rinsed and drained, shredded colby-monterey jack cheese

chili , without beans, chopped black olives, worcestershire sauce, chopped green chilies, velveeta mexican cheese, chopped onion

carrots, sliced, onions, chopped, stalk celery, sliced, garlic, crushed with press, whole tomatoes in juice, head green cabbage, thinly sliced, green beans, trimmed and each cut into thirds, chicken broth, water, salt, ground black pepper, zucchini , sliced into half-moons, baby spinach leaves

canola oil, onion, chopped, chili powder, ground cumin, black beans, drained and rinsed, water, prepared salsa, salt, lime juice, reduced-fat sour cream, chopped fresh cilantro

black beans, diced tomatoes with green chilies, tamales, fresh cilantro (dried has no taste), corn tortilla chips , to eat it with

uncooked large shrimp, peeled and deveined, taco seasoning, divided, olive oil , plus 3 tbsp , divided, onion, finely diced, red wine vinegar, diced red bell peppers, garlic, minced, ground coriander, sugar, corn tortillas , cut into 1/4 inch strips, ready to eat salad greens, tomato, chopped, black beans, rinsed and drained, shredded colby jack cheese

olive oil, white onion, chili powder, kidney beans, yellow split peas, black beans, romano beans, corn kernels, vegetable broth, crushed tomatoes, tvp, all bran buds, dark chocolate

beans (any kind...black, red, white , chick, etc.), baby white corn (no substitutes), onion, chopped (green or yellow (whatever you prefer or have on hand), celery, chopped, green pepper, chopped, fresh jalapeno peppers, minced (to your taste ), salt, black pepper, water, apple cider vinegar, olive oil, sugar, tortilla chips

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

great northern bean, soaked for 24 hours, chopped onions, yellow and red, chopped celery, chopped carrots, minced fresh garlic cloves, ground cumin, paprika, ground ginger, ground turmeric, fresh ground black pepper, salt, ground cinnamon, red pepper flakes, water, tomato paste, chopped fresh garden paste and eating tomatoes, water, chicken bouillon granule, salt, chopped fresh cilantro, fresh lemon juice

cooked ready-to-eat shrimp, chopped if large, prepared black bean and corn salsa, corn taco shells, shredded lettuce, fresh cilantro , for serving, optional, fat-free sour cream , optional

yellow bell pepper (diced ), red bell pepper (diced ), orange bell pepper (diced ), black beans (drained and rinsed ), fresh tomatoes (diced ), ro-tel tomatoes (or mexican stewed, chop these and add the juice), garlic cloves (chopped ), corn (drained ), white shoepeg corn (drained ), fresh cilantro (i chop a good sized handful in the food processor and throw it in), cayenne pepper, garlic salt, to taste (i use about 1/2 tsp), salt and pepper, hot pepper (chopped , i almost never use it because then my kids won tsp eat it, but if you like it hot, go for it!) (optional)