I didn't have canned beans so
I used dry black beans.
Not exact matches
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled
beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic
black beans, drained and rinsed (or soak and then cook an equivalent amount of
dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground
black pepper
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups
dry pinto
beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Corn and
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
Black Bean Salsa Ingredients (or you can
use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of
black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
black beans rinsed or 1 cup
dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula)
I've made a vegetarian version; I often prepare
dried black beans instead of
using canned; I've
used fresh pumpkin, added sausage... Thank you!
How to Soak, Cook and Freeze
Dried Black Beans — Learn how to cook dried black beans to prepare them for use in rec
Dried Black Beans — Learn how to cook dried black beans to prepare them for use in rec
Black Beans — Learn how to cook dried black beans to prepare them for use in rec
Beans — Learn how to cook
dried black beans to prepare them for use in rec
dried black beans to prepare them for use in rec
black beans to prepare them for use in rec
beans to prepare them for
use in recipes.
That's definitely the case here — add 16 oz of
dried black beans and 6 cups of vegetable broth and water (I
used 4 cups of broth and 2 cups of water) to your slow cooker.
• Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney
beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
4 - 5 orange bell peppers 1 cup
dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium
black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I
used Mccormick Salt - Free Southwest)
1 corn or rice tortilla 1 tbsp of pizza sauce (I
use store bought — homemade would be great) 2 tbsp of
black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or
dried basil (I only had
dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon
dried Mexican oregano (or regular
dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I
used dried beans in this recipe, but if you're short on time, you can substitute 2 (15 oz) cans of
black beans instead.
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3
dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Foil Baked Fish with
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
A few tweaks of my own — add
dried shallot,
black sesame seeds, mango,
used red quinoa as well as brown rice,
black beans, shredded lettuce and chilli tofu pieces.
Using a Taco Bell Home Originals Enchilada kit and the prepared
dried black beans is an easy way to get dinner on the table with little effort.
Red would also be good -
used dried oregano (all I had on hand)- generous with the cilantro and put in right after the
black beans - squeezed half a lime over the whole thing right before serving - garnished with a bit of sour cream on the side - I
used El Yucateco xxxhot sauce to liven mine a bit.
olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I
used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini
beans (or 1 c pre-soaked cannellini
beans) 4 cloves garlic, minced 1 tsp
dried basil 1 tsp
dried oregano 1 tsp aleppo pepper 1/2 tsp
dried thyme 1/2 tsp salt 1/4 tsp
black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
I
used your recipe for
dry black beans and they turned out perfectly.
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I
used black and kidney but any are fine!
1/4 cup Olive Oil (I
used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only
used 1 tablespoon) 2 teaspoons
Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans
Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
1 tablespoon Coriander Seeds 1/2 tablespoon Cumin Seeds Pinch
Dried Pepper Flakes 1/2 cup
Black Beans, with liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I
used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
2 to 3 cups of cooked
Black beans with a little of the liquid from the beans (canned black beans can be used, but precooked dried ones are be
Black beans with a little of the liquid from the
beans (canned
black beans can be used, but precooked dried ones are be
black beans can be
used, but precooked
dried ones are better)
Can i just
use a can of
black beans instead of this whole process of cooking
dried ones?
I
used black beans instead of pinto and a can of lentils rather than
dried, then carrots instead of capsicum, chilli paste instead of powder and it was divine!
2 cups
dried cranberry
beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (
use the greater amount of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground
black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
12 ounce
dried cannellini
beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or
use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground
black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
While all that is happening, I warm the refried
black beans and toss together a salad - like filling of baby kale (but you could also
use arugula), sliced scallions, sweet baby bell peppers, and
dried figs.
anniem - don't know where you live but I also buy
dried black beans at my local vietnamese shop here in Sydney (Marrickville)- definitely not to be confused with the fermented soybeans
used in
black bean sauce.
1 lbs of hot or sweet Italian sausage and option is also to
use meatballs 1 medium onion diced 2 celery stalks chopped 2 carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern
beans 1 2/3 cup (1 can / 16 oz)
black beans 1 2/3 cups (1 can / 16 oz) of diced tomatoes and their juices 4 cups of chicken stock 1 tsp
dried basil 1 tsp of paprika 2 tbsp of olive oil / coconut oil Salt and Pepper to taste
If you own a pressure cooker
use 1 cup
dry black beans (rinsed and sorted).
-LSB-...] ground cumin 1 tsp ground coriander 1 Tbsp
dried orgegano 1 tsp salt 2 cups pumpkin puree 2 cups cooked
black beans 1 cup shredded cheese (I
used a spicy Jack - ish cheese) 16 medium corn tortillas or 32 small (you -LSB-...]
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked
black beans, rinsed, drained, and
dried (If
using canned
beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or
use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)