Sentences with phrase «about black bean»

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Use some of those beans to make a batch of black bean and quinoa freezer burritos, or, if you don't feel like rolling burritos, how about this black bean burrito stack?

What about this black bean brownie smoothie or this Pumpkin & White Bean Smoothie?

Also, your menu looks great, you got me excited about black bean burgers for some reason even though I have never tried one!

I would say I would sell it but the last time I tried to sell something I found out that people weren't as excited about black bean brownies as I was.

I wouldn't take that as gospel for various reasons, but I think it is safe to say that you can feel a bit better about a black bean brownie, calorically.

I was so skeptical about black bean brownies until I really did try them for myself.

I've been wondering about black bean brownies and am definitely going to try these.

While you're at it, I heard about black bean brownies and I'm all about eating cookies / brownies and calling myself «healthy» in the process.

It's everything you love about black bean pozole — in enchilada form.

Think though Mike might be like Tony about the black bean burgers lol.

Hope you enjoyed learning about black beans and I hope you try growing them!

They do look awesome < 3 How fun that you made these little delights with those very random ingredients to start with — no more «I don't have anything at home to bake with» for you;) I've heard about black beans in cookies before but haven't been convinced.

If you are weirded out about black beans in a brownie, I am telling you.

What's not to love about black beans and rice?

I was thinking the same thing about the black beans.

Lots of planning for the last couple of weeks of the year and some new resolutions for the coming year, my emotions have been going... [Read more...] about Black Beans Curry

I end up feeling guilty and try to compensate for it the next day and... [Read more...] about Black Beans Crust Pizza

And good question about the black beans vs. baked potato.

Not exact matches

My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice.

Add the drained black beans, tamari and apple cider vinegar and cook for about 5 minutes, stirring every now and then to check its not sticking.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

Everything I'm about to describe goes for all types of beans, by the way, I just happen to be using black beans because they're my favorite.

I always forget about using black beans in chili until I get reminded by wonderful looking recipes like this.

Add the following to each bowl: about 3 tbsp of corn about 3 tbsp of black beans 5 - 7 cherry tomatoes 1.5 - 2 BBQ chicken tenderloins, cut into bite - sized pieces 8.

I am all about pasta alternatives and quinoa and black beans are already a staple in my diet.

I found your website when my daughter called to tell me about the pumpkin and black bean soup recipe she'd just made and how fabulous it was.

For reference, one cup of cooked black beans has about 15g, so these lupini beans are full of protein!

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

I was skeptical about the pumpkin, but I was intrigued by all the black beans and Deb has yet to steer me wrong so I gave it a shot.

So, it's kind of strange to me that the first time I had black bean soup was about two years ago at a Mexican restaurant.

I didn't have any black beans in the house so I ended up using about 1.5 cups of puréed black lentils and another half cup whole.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

They always ask about zucchini and black beans.

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar

I really love black beans though, which is so surprising since I wouldn't even look at the stuff just a couple years ago haha Maybe I'll be saying the same about liver in a few years?

I frequently receive emails from people in Australia asking about substitutes because they don't have many of the ingredients we have in the United States (such as black beans) but looking at Adele's blog, you'd never guess there was an ingredient limitation.

I was messing about in the kitchen yesterday working on this black bean soup.

Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.

Filling 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese

1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked

Makes about 1 1/2 cups aquafaba and 6 1/2 cups chickpeas or 5 cups black beans.

Lately I've been combining quinoa, goji berries, mint, black beans, green onion, and lime zest with the curried lemon pepper dressing (from mango salad recipe, but using lime) and topping with chopped coarsely chopped hazelnuts (By the way, I never really hear anyone talk of the health benefits of hazelnuts, now that I think about it?

I've heard before about all the great benefits that black beans have like the vitamin A content and more, will defintiely be eating this Friday night!

What I enjoy most about veggie burgers is the endless possibility of combinations, like this spicy butternut squash & black bean burger recipe.

If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.

So, I'd say 3 to 4 cans of rinsed and drained black beans cooked 4 to 5 hours on low should be about right.

I tossed some into black beans for tacos, dipped tortilla chips into it, and even put it on ice cream (just kidding about that last one)