Not exact matches
When the rice is
cooked, stir it into the pan with the kale and
beans,
season to taste, and then fill your squashes with the mixture.
It is great for
seasoning beans, greens, soups and gumbos and for the
cook's privilege of sneaking a bite or two while preparing a dish.
I make hummus with
cooked chicken, garbanzo
beans and whatever
seasonings I feel like at the time.
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black
beans, rinsed and drained 2 cups prepared mild salsa 2 cups
cooked brown rice 1 tbsp of Cajun
seasoning (depending on the kick you'd like less or more)
We had them with some chips and MORE salsa and a side of black
beans that I had soaked over night, then
cooked with some Mrs. Dash chipotle
seasoning.
I have
cooked a lot of chili and a lot of
beans over the years and would suggest that both would benefit from
seasoning with coriander, cumin, chili powder and cayenne to taste.
Hi Joanie, Trying your slow
cooked beans on rice just one problem, can not get creole
seasoning in UK, have you any suggestions for a substitute please,
I also make a large batch of
cooked ground turkey, add taco
seasoning and pinto
beans.
Depending on how much
seasoning you had in the
beans when you
cooked them and how much
seasoning you had in the broth, you may not need much.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco
seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black
beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried
beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening
seasoning and brown sugar), green
beans cooked with tomatoes and onion, very thick pureed white
bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black
beans and corn.
corn tortillas 1 - 2 cups
cooked chicken
seasoned with ancho chili pepper, cumin, onion powder to taste 1 - 2 cups Refried
beans Tomatillo salsa
- While the squash roasts,
cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the
seasoned beef mixture out into a bowl; next, add to the beef the
cooked brown rice, the black
beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
I just toss the main ingredients (onion,
beans, broth, raw chicken,
seasonings and tomatoes) in and
cook on low till I get home from work (about 8 hours).
I have varied the vegetables depending on the
season to include proccoli, peas, green
beans almost anything green which can be
cooked tender crisp.
Stir in
seasonings, black
beans, and 1 cup of enchilada sauce,
cook for another 5 minutes.
Transfer the rice mixture in to a rice
cooker, add in the black - eyed
beans, stock and coconut milk, mix well,
season with salt and
cook according to your rice
cookers instructions.
-LSB-...] was Roasted Rotisserie Chicken
seasoned with Sunny Herb
Seasonings, green
beans cooked with Balsamic Vinegar Reduction, topped everything with cherry tomatoes and -LSB-...]
Place
beans, onion, 1 tsp taco
seasoning, and water in a slow
cooker.
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green
Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage
Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In
Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts
That
cooked with the sweet potatoes & 1 Ib of green
beans once the potatoes were tender, then
seasoned with salt, pepper, & pepper flakes & topped it all with mozzarella as instructed.
Made from
cooked fava
beans that have been
seasoned with olive oil and spices, it also often has tomatoes, onions or boiled eggs served with it.
Directions: Heat oil in a large skillet /
Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green
beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and
season with salt, pepper and chili sauce to taste.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or
seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups
cooked fava
beans (or two 15 oz cans, rinsed and drained)
Taste a
bean and make sure it is
seasoned to your liking (chicken broth
cooks down to be quite flavorful and can be salty, even the reduced sodium ones, so don't add salt and pepper until your
beans are fully
cooked and you can taste them.
Cook for 1 minute and then add cannellini
beans + all the remaining vegetables + tomato paste +
seasonings + herbs to the pot.
Beef steak strips,
cooked beans (water,
beans, flavorings including paprika, salt, dehydrated onion, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]-RRB-, onions, tomatoes (tomatoes, tomato puree, citric acid), jalapeños (jalapeño peppers, water, vinegar, salt, garlic powder, calcium chloride), bell peppers (bell peppers, water, citric acid), green chiles, modified food starch, water, contains 2 % or less of: vinegar, flavorings including paprika, beef flavored base (salt, hydrolyzed soy protein, dextrose,
seasonings [onion powder, garlic powder], chicken fat, beef extract, caramel color and spices), salt, chile peppers (red chile peppers, citric acid).
In a 10 - inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK,
BEANS, RICE, TACO
SEASONING, and CHILI POWDER; heat until thoroughly warmed, stirring as needed -LCB-
cooking tip: add small amounts of water to adjust consistency -RCB-
Cooked seasoned beef (beef, salt, beef broth, flavorings), cooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltode
Cooked seasoned beef (beef, salt, beef broth, flavorings),
cooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltode
cooked beans (
beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodextrin.
Fresh green
beans tossed with
cooking oil,
seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges.
Olive oil 2 cups of
cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black
beans (low sodium) drained and rinsed well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1 cup bread crumbs (
seasoned)
Partially cover pot and
cook beans, skimming surface occasionally and adding more water as needed to keep
beans submerged and
seasoning with a couple of pinches of salt after about 30 minutes, until
beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.
Cook until
beans are heated through and
season with salt and pepper.
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green
Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage Virtually Homemade: Sweet Potato Casserole with Walnuts Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary The Heritage
Cook: Maple - Roasted Root Vegetables Food For My Family: Honey - Roasted Cauliflower with Pine Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In
Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprouts
This ground beef recipe uses pureed pumpkin in place of the
beans, is
seasoned with some traditional fall spices as well as the chili powder, and basically
cooks itself in the crock pot.
DINNER: acorn squash and black
bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black
bean burrito black
beans and rice black
bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad
seasoned potato wedges slow
cooker meatloaf slow
cooker pineapple chicken verde slow
cooker pulled pork sandwiches slow
cooker rosemary chicken slow
cooker two
bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie
bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla
bean cheesecake vanilla
bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Stir in the
cooked beans and adjust
seasoning as desired.
Add the remaining
seasonings and
beans (not the lemon), and
cook another 15 minutes over low heat.
What I couldn't seem to reproduce was the wonderful flavor of my Aunt Hen's Southern Style Green
Beans, flavored with down - home ingredients and
cooked slow until they were permeated with the essence of those
seasonings.
Frozen peppers and onions are used to
season both the rice and the
beans, and then some of the
cooked -
bean mixture gets puréed to give the finished dish a rich, saucy texture.
But in most Balkan restaurants abroad, djuveč is usually a simple side dish of paprika -
seasoned rice
cooked with onions and green
beans or peas.
Transfer
beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1 1/2 — 2 cups
cooking liquid (this will be most of it; mixture should be consistency of stew);
season with salt and pepper.
Add the lima
beans, squash and corn,
season with salt to taste and
cook until the squash is just tender, about 2 - 3 minutes.
Once the meat is
cooked through add taco
seasoning,
beans, corn, and water.
Here's where you can take another shortcut: if you don't have time for an overnight soak and two hour simmer, you can
cook the
beans halfway in a pressure
cooker (15 minutes) and then finish them in the
seasoned stock (I used a combo of pork and duck stock, but a dark chicken stock is also good).
Sauté for 3 minutes, then add
seasoning, black
beans, and salsa and
cook for 3 more minutes.
I just throw various leftovers into a container — it's usually a combination of some
cooked veg, some raw veg, a grain / pasta / or starchy veg, a protein like
beans / tofu / veg burger, and some
seasonings that seem right — nutritional yeast, herbs, drizzle of oil, nuts.
Taste and
season with salt as needed; let
beans cool in
cooking liquid, about 2 hours.
Do Ahead:
Beans can be
cooked and
seasoned 2 days ahead.
Season with salt and continue to
cook, adding more water if needed to keep
beans submerged, until tender (outside skin should still be intact), 45 — 60 minutes.