BLACK BEANS WITH CUMIN RECIPES

Name: Black Beans with Cumin and Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 2 (16 ounce) cans black beans; 4 cloves garlic, minced; 2 teaspoons ground cumin; 3 tablespoons olive oil; 1 cup chicken broth; 1 1/2 teaspoons sea salt; 3 tablespoons chopped cilantro (optional)

BLACK BEANS WITH CUMIN AND GARLIC RECIPE - FOOD.COM

Black Beans with Cumin and Garlic Recipe - Food.com image

This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans black beans
4 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons olive oil
1 cup chicken broth
1 1/2 teaspoons sea salt
3 tablespoons chopped cilantro (optional)

Steps:

Drain and rinse black beans.
In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
Add black beans, broth and salt.
Reduce heat to medium-low, stirring frequently until beans are heated through.
OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
If desired, stir in the cilantro just prior to serving.

Nutrition Facts : Calories 323.7, FatContent 11.6, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 1067, CarbohydrateContent 40.5, FiberContent 14.4, SugarContent 0.2, ProteinContent 16.1

CUMIN CHICKEN WITH BLACK BEANS RECIPE | ALLRECIPES

Cumin Chicken with Black Beans Recipe | Allrecipes image

Quick and tasty cumin chicken dish. For a heartier meal, serve on top of brown rice.

Provided by prairiegal

Categories Meat and Poultry Chicken Breast

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 skinless, boneless chicken breast halves
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 tablespoons olive oil
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup chopped red onion
½ cup chopped red bell pepper
1 (29 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, or more to taste
3 tablespoons water
4 tablespoons chopped fresh cilantro
2 teaspoons red wine vinegar
salt and ground black pepper to taste
1 avocado, sliced

Steps:

Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.
Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.
Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.
Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.

Nutrition Facts : Calories 454.1 calories, CarbohydrateContent 53 g, CholesterolContent 32.3 mg, FatContent 16.7 g, FiberContent 20.1 g, ProteinContent 27.5 g, SaturatedFatContent 2.6 g, SodiumContent 1145 mg, SugarContent 3.4 g

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