Showing posts with label beans - black. Show all posts
Showing posts with label beans - black. Show all posts

Sunday, April 6, 2014


~ Kama Derksen

1 c. rice
1 c. coconut milk
1 1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
1 T. butter or olive oil
1/2 large onion, chopped
2 15-oz. cans black beans or 4 c. crockpot beans
2 t. chili powder
1/8 t. cayenne
1 c. chicken broth
juice of 1 lime
2 green onions, chopped
3/4 c. chopped cilantro
1 c. toasted coconut

Bring coconut milk, 1 1/2 cups chicken broth, salt, and pepper to a boil.  Add rice and bring back to a boil, stirring constantly. Cover, then reduce heat and simmer for 20-25 minutes.

In a dutch oven, saute onions in butter or oil until soft.  Add beans, chili powder, cayenne, and 1 cup chicken broth.  Bring to a boil, then reduce heat and simmer for 10-15 minutes, adding more broth if the beans are too dry.

Place cooked rice and beans, lime juice, green onions, cilantro, and coconut in serving dish and mix well.

Tuesday, September 25, 2012


~ my own little brain

6 flour tortillas
4 c. crockpot beans
1 lb. ground turkey, browned and mixed with 2 T. taco seasoning
6 oz. can olives, chopped
1/4 c. salsa
1 c. grated cheese of your choice
lime wedges
sour cream

Preheat oven to 350 and lightly spray 9x13-inch pan.  Place two tortillas in bottom of pan, then layer with half of the beans, turkey, and olives.   Repeat layers.  Place two remaining tortillas on top, spread with salsa, and sprinkle with cheese.  Bake for 20 minutes or until heated through.  Garnish with cilantro, lime wedges, and sour cream, as desired.  Makes eight servings. 

Notes: This recipe is one of our variations on Taco Tuesday.  I always have quart-sized bags of beans and one pound bags of taco-seasoned turkey in the freezer, so I just pull one bag of each out in the morning to use for dinner that evening.  This recipe is in the My Fitness Pal database.

Saturday, September 8, 2012


~ adapted from LOOKS GOOD, TASTES GOOD

8 small (4-5 inch) ears of corn
vegetable or olive oil
salt, to taste
pepper, to taste
chili powder, to taste
4 c. crockpot beans
4 cloves garlic, minced
6 roma tomatoes, chopped
1/2 - 1 small onion, chopped
1 c. chopped cilantro
1 lime, cut into 12 wedges

Place oven rack 4-6 inches from top burner, then turn broiler to high.  Rub or spray a little oil onto the corn, then sprinkle with salt, pepper, and chili powder.  Place corn on pan and broil 8-10 minutes, turning once.  Once the corn has cooled enough to handle, cut kernels off the cob and into a large bowl.

Add beans, garlic, tomatoes, onion, and cilantro to corn and toss well.  Serve lime wedges separately to allow people to add as much juice as they prefer. 

Makes about 12 cups. 

Notes: I suppose you could use canned pinto or black beans for this, but that's pretty unappealing when you can always have quart-sized bags of crockpot beans in the freezer.   I don't like a ton of oil on my corn, so I just give it a quick spray to help the spices stick. This recipe is in the My Fitness Pal database.

Friday, June 8, 2012


dried beans
salt (optional)

Put beans, water, and salt in crockpot.  Cook for 3-8 hours.

Notes: I've been making a combo of black and pinto beans in the crockpot for over four years now.  I make a double batch about every two weeks, freeze them in four cup increments in quart-sized freezer bags, and use them onTaco Tuesday and in any recipe that calls for pinto or black beans.  I recently shared the recipe with my friend Maryanne.  She liked them so much that she decided to try garbanzo beans in the crockpot.  She said it worked, so I tried it. 

I always cook dried beans and freeze them for future use, rather than buying canned beans, but I always end up with many of the beans falling apart by the time all of them were cooked thoroughly.  Not in the crockpot!  I've now made garbanzo, Great Northern, and navy beans, all of which turned out perfectly tender and intact.  I don't know why it never occurred to me to cook other beans in the crockpot, so I'm glad Maryanne experimented. 

Cooking times will vary, depending on the size of your crockpot, how many beans you're cooking, and what temperature you cook them on.  I prefer to cook beans on low and mine take 6-8 hours for 6 cups of beans and a 5.5 qt. crockpot filled with water.  I always add other ingredients to the black and pinto beans, according to the recipe, but, with the exception of occasional salt, I don't season other beans. 

I'll update this post as I try other beans.

Saturday, May 12, 2012


~ Lona - Farming in the shade & Sonlight forums

3-4 c. black beans (drain & rinse if using canned)
1/2 c. sliced green onions
1 large tomato, chopped
1 stalk celery, chopped
1/2 c. cilantro, chopped
1 T. fresh mint, chopped (or 1 tsp. dried mint)
1/4 c. lemon juice
1/4 c. olive oil
dash of Tabasco sauce
1 t. cumin
salt and pepper, to taste

Combine all ingredients in a bowl and refrigerate for at least 1 hour to combine flavors. Makes about six cups.

Notes: I use four cups of crockpot beans from the freezer, which I always make half pinto and half black, and serve the beans over a bed of spinach or a bowl of rice. I've also used lime juice in place of lemon juice and actually prefer it that way.  This recipe is in the My Fitness Pal database. 

Thursday, January 19, 2012


~ Kelly Leonard at Cooking for the Guys

1 T. oil
1 large onion, chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 t. chili powder
2 t. ground cumin
15 oz. can black beans, rinsed and drained
salt and pepper to taste

Saute onion in oil over medium heat until soft. Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add remaining ingredients and return to a boil. Reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Notes: I use two cans of diced tomatoes instead of crushed, two cups of crockpot beans instead of canned, add one cup of grated carrot, then serve it over brown rice and top with sour cream. It's delicious!!

Linked up at: Eat at Home Ingredient Spotlight - beans

Monday, October 3, 2011


~ Sandy/Great Recipes Begin With Love & Sonlight Forums

2 T. olive oil
1 onion, diced
1 bell pepper, diced
1 lb. ground turkey
16 oz. chicken or vegetable broth
1 T. chili powder
1 1/2 t. cumin
3/4 t. oregano
1/2 t. salt
1/8 t. pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans, drained and rinsed
2 T. (or more) cornmeal
shredded cheddar cheese

Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans and simmer for one hour. Add cornmeal to thicken the chili, cooking for an additional 10-15 minutes. Garnish with cilantro and cheddar cheese.

Notes: We always have canned tomatoes & chiles on hand, so I use two cans of diced tomatoes and a 4 oz. can of chiles instead of one can of Rotel and one of tomatoes. I also use about 4 T. of cornmeal, dried kidney beans I've previously cooked and frozen, and four cups of crockpot beans in place of the canned black beans.

Wednesday, March 2, 2011


~ allrecipes
14.5 oz. can green beans, drained
14.5 oz. can wax beans, drained
15.5 oz. can garbanzo beans, drained
14.5 oz. can kidney beans, drained
14.5 oz. can black beans, drained
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. oil
1/2 c. vinegar
1/2 t. salt
1/2 t. ground black pepper
3/4 c. white sugar

Combine all the beans, green pepper, onion, and celery in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved, then pour over the bean mixture. Chill eight hours or overnight before serving.

Notes: This is like the three bean salad you find at a deli, but better! I never use canned beans, but that's the only way I can find the wax beans. So, I use canned wax, frozen green that I've thawed, and dried garbanzo, kidney, and black that I'd previously cooked and frozen. Actually, I use my favorite crockpot bean recipe for the black, so it's a pinto and black mix. It's good as is, but I also like mixing it up with some couscous.

Monday, January 31, 2011


~ allrecipes

1 t. vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 c. uncooked quinoa
1 1/2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn kernels
2 15-oz. cans black beans, rinsed and drained
1/2 c. chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Notes: Really tasty! I use a full can of broth, as I'd rather not have 1/2 cup to figure out a use for and substitute four cups of crockpot beans for the canned ones, which adds extra flavor.

Linked up at: Eat at Home Ingredient Spotlight - beans

Thursday, December 9, 2010


~ allrecipes

2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 tomato, chopped
1 bunch cilantro, chopped
15.25 oz. can whole kernel corn, drained
15 oz. can black beans, drained
2.8 oz. can French fried onions
1/2 c. Ranch dressing
1/2 c. barbecue sauce

Preheat the grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.

In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.

In a small bowl, mix the Ranch dressing and barbecue sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Notes: Unless your lettuce heads are unusually microscopic, then one head of lettuce is more than enough. I use two cups of the best beans in the world in place of canned beans (pulled from the freezer), frozen corn in place of canned (just thaw it first), and bake my chicken when grilling isn't convenient.

Saturday, October 9, 2010


~ All You - October 22, 2010

2 15 1/2 oz. cans black beans, rinsed and drained
1/4 c. fresh lime juice
2 T. olive oil
1 t. cumin
1/2 t. onion powder
1/2 t. garlic powder
1/8 t. cayenne pepper

Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt.

Notes: This dip is delicious and perfect for carrots, celery, tortilla chips, or pitas. It also freezes well. I use a previously frozen quart-sized bag of crockpot beans and skip the salt. You can substitute dried minced onions for the onion powder, if that's what you have handy.

Linked up at: Eat at Home Ingredient Spotlight - beans

Friday, January 30, 2009


~ Kelly Leonard/Cooking For The Guys & Sonlight Forums

leftover chicken taco meat and broth
additional broth for consistency of soup you like
1-2 cans black beans
1-2 c. frozen corn
2-4 cans diced tomatoes
chopped onions and peppers, as much as desired
1-2 c. cooked brown rice
black pepper (optional)
cumin (optional)

Mix all ingredients together and let simmer for a bit. Serve with sour cream and grated cheddar.
Notes: You can make this in advance and freeze it. I leave out the rice when I freeze it and just add it when I'm ready to heat it for serving.

Friday, November 28, 2008


~ Kelly Leonard/ Cooking For The Guys & Sonlight Forums

1 c. chopped onion
2 garlic cloves, minced
14.5 oz. can vegetable broth
2 15 oz. cans black beans, rinsed and drained
1 c. peeled, diced potato
1/2 t. dried thyme
1/2 t. cumin
14.5 oz. can diced tomatoes, undrained
1/4 – 1/2 t. hot pepper sauce
2 green onions, sliced
1T. olive oil

In a saucepan, saute onion and garlic in olive oil until tender. Stir in the beans, potato, thyme, cumin and broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Notes: I use previously cooked and frozen dried beans. I freeze four cups at a time, which is equal to two cans. There is not much broth in this soup, so if you like lots of liquid, then add another can of broth. I like this as is, but I also like to double the cumin and thyme, add an extra potato, three sliced carrots (throw them in with the onions and garlic), a cup of chopped parsley and enough water to get the consistency I want. Yum!


~ Kelly Leonard/Cooking For The Guys & Sonlight Forums

2 c. black beans
6 oz. rice, prepared
4 oz. chiles, drained
1/4 c. cilantro
2/3 c. shredded cheese

Preheat oven to 425 degrees. Combine beans, cilantro, and cheese. Stir in rice. Spoon 1/2 cup of mixture onto each tortilla, then top with salsa. Roll up and place in greased 9 x 13 pan, seam side down. Place any remaining bean mixture on sides of burritos. Top with more salsa and cheese. Cover and bake 15 minutes.

Notes: I use cheddar cheese and only put it in the burritos, not on top. I also use two cups of homemade beans instead of canned black beans. We serve ours with sour cream.

Wednesday, September 3, 2008


~ 365 Easy One-Dish Meals

1 c. dried black beans
6 c. water
1/4 c. vegetable oil
1/4 c. red wine vinegar
3/4 t. salt
1 garlic clove, minced
dash of crushed hot pepper flakes
3/4 c. finely diced green bell pepper
3/4 c. finely diced yellow bell pepper
3/4 c. finely diced red bell pepper
1/3 c. finely chopped red onion
1/4 c. finely chopped fresh cilantro
2 c. diced cooked smoked turkey or chicken

Sort through beans and discard any debris. Rinse and drain beans. In a large saucepan, combine beans and water. Heat to boiling, reduce heat to low, cover pan, and simmer 1 hour, or until beans are tender but not mushy. Drain beans and rinse with cold water. Set aside to cool. When beans are cool, add all remaining ingredients. Mix well and refrigerate for 2-3 hours.

Notes: I use crockpot beans from the freezer instead of cooking black beans. I've increased the amount of beans I use as our family has grown and currently use four cups. You could use canned beans in a pinch. I enjoy this plain and cold, heated in a tortilla like a burrito, served over rice or couscous, or with shredded cheddar sprinkled on top as a dip for tortilla chips.

Linked up at: Eat at Home Ingredient Spotlight - beans

Thursday, August 21, 2008


~ Kelly Leonard/Cooking For The Guys & Sonlight Forums

1 medium onion, chopped
1 medium green bell pepper, chopped
3 garlic cloves
1 t. cumin
¼ t. pepper
1 T. olive oil
2 15 oz. cans black beans, rinsed & drained
14 oz. can veggie broth
10 oz. frozen corn, thawed
4 green onions
4 8-in. flour tortillas
4 oz. (1 c.) shredded cheddar (more if desired)

Preheat oven to 400 degrees. In large skillet sauté onion, green bell pepper, garlic, cumin & peppers in olive oil. Add beans and broth. Bring to boil; took until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat. Place one tortilla in greased pie pan. Layer with 1 ½ c. bean mixture and ¼ of cheese. Repeat layers twice. Top with remaining tortilla. Bake for 20 minutes or until heated through. Sprinkle with remaining cheese.

Notes: I find it much easier to do this in a 9x13 pan, as it always overflows my pie pan. I just use some extra tortillas, putting two across the bottom of the pan and layering up from there.

Wednesday, August 20, 2008


~ Cheri in WA – Sonlight Forums

1 – 1 ½ lbs. ground turkey or beef, browned
2 cans diced tomatoes
1 envelope taco seasoning or 2T. homemade taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 t. cumin
2 c. water or broth

Place all ingredients in crockpot and mix thoroughly. Cook on low 6-8 hours.

Notes: These quantities are totally flexible!! I cook my own beans instead of using canned. This freezes really well and can easily be doubled, assuming your crockpot is big enough. It’s great served with sour cream, cilantro and crushed tortilla chips.


~ allrecipes

1 T. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 t. cumin
2 T. chili powder
¼ t. pepper
4 c. veggie broth
2 15 oz. cans black beans
2 15 oz. cans red beans
1 15 oz can corn, including liquid
1 14.5 oz. can crushed tomatoes, including liquid

Heat oil over med-high heat. Add onion, celery, carrots, and garlic. Stir a few minutes. Season with cumin, chili powder, and pepper. Pour in broth, black beans, ½ of red beans, and corn. Bring to a boil.

Meanwhile, combine remaining ½ red beans and tomatoes; puree. Add to soup pot and stir. Reduce heat to medium and simmer 15 minutes.

Notes: I use dried beans that I previously cooked and froze, diced tomatoes instead of crushed, and frozen corn and a bit of water instead of canned.  


~ allrecipes

1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste

Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve.

Notes: I use crockpot beans that I've previously cooked and frozen, often use water in place of broth, and throw in some extra cilantro, lime and cumin. I've made it with quinoa in place of the couscous, which I actually like better. 

Linked up at: Eat at Home Ingredient Spotlight - beans

Tuesday, August 19, 2008


~ allrecipes

1 onion, peeled and halved
3 c. dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 3/4 t. pepper
1/8 t. cumin
9 c. water

Combine all ingredients in crockpot; stir. Cook on high for 8 hours (read notes). Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.

Notes: Use this recipe as a starting point and tweak to your liking. It freezes well. I always double it and fill four quart-sized bags, but make sure your crockpot is big enough first before trying that. My crockpot has a double batch ready in 5 hours on high, so check yours to make sure your beans aren't falling apart at 8 hours. If you'd rather have it take longer, then cook it on low. Depending on the temperature of the water you put in the crockpot, the beans will be done in 8-10 hours on low.

There are several options with this dish. Beans - all pinto, all black, or half pinto and half black. Jalapenos - none one, half diced & half intact, all diced. Water - all water, half water & half chicken or veggie broth (use less salt if you add broth!!). Onion - all diced, half diced & half intact. Cumin - as directed or way more. I don't measure the water either. Instead I just make sure the beans are submerged in liquid, filling the crockpot to the top and cooking it on low.

My favorite method, which is always a double batch, is one diced onion, 3 c. pinto and 3 c. black beans, no jalapenos, 1/4 cup garlic, 3 heaping T. salt, 1 heaping T. pepper, 1 t. cumin, and enough water to fill the crockpot. I cook them for eight hours on low and leave the beans unmashed when they're done cooking. In addition to using them each week for Taco Tuesday, I also use them in any recipe that calls for black or pinto beans.

I sometimes freeze the extra liquid and use it when making rice. If you choose to use it in rice, then add a little more water to your rice than normal because the bean liquid is partly made up of bean solids. You could also add it to certain soups.

I also make other beans in the crockpot.

Linked up at: Eat at Home Ingredient Spotlight - beans