GREEN CHILE RICE RECIPE WITH BLACK BEANS - FORKS OVER KNIVES
Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish. From Forks Over Knives - The Cookbook
Provided by FORKSOVERKNIVES.COM
Total Time 60 minutes
Number Of Ingredients 12
Steps:
- Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the Vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
- Place the onion in a large saucepan and saute´ over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapen~o pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.
INSTANT POT BLACK BEANS WITH GREEN CHILES AND CUMIN RECIPE ...
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Provided by Melissa Clark
Total Time 2 hours
Yield 6–8 servings
Number Of Ingredients 16
Steps:
- Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles.
- Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren’t cooked through, cook on high pressure for 5 minutes, then manually release pressure.
- While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.
- When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.
- Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side.
- Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.
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BAKED BLACK BEANS, CORN, AND GREEN CHILIES RECIPE - FOOD.COM
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Total Time 30 minutes
Calories 402.6 per serving
- add the onion/pepper mixture to the beans along with the corn kernels and 1/4 cup of the chopped cilantro. season to taste with salt and pepper. put the beans in a casserole and sprinkle with the grated cheese. heat for 20 minutes, or until cheese is melted and bubbly on top. serve with dollops of sour cream and sprinkle with remaining chopped cilantro.
GREEN CHILE, CHICKEN AND BEAN CHILI RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 55 minutes
Calories 560 per serving
- Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.
CUMIN, ORANGE, AND GREEN CHILI BLACK BEANS - MEALTHY.COM
This complex combination of orange juice, cumin, black beans, and green chilies will have you and your family scraping the bottom of the pan, wishing for more. Luckily, you can make this recipe again and again! Black beans are filled with fiber and a great source of protein for vegetarians, and this makes a perfect side dish for taco night served with rice or topped with a fried egg and avocado for a simple lunch. Use any leftover beans as a savory base for chili, or reheated an spread on tortillas. Top with cotija cheese and a squeeze of orange or lime for a zesty finish!
From mealthy.com
Reviews 5.0
Total Time 40 minutes
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Fry onion, garlic, and cumin in hot oil until vegetables begin to soften, about 5 minutes. Mash 1 cup black beans with the onion mixture; add remaining beans, green chiles, chicken broth, and cider vinegar and stir. Lightly squeeze orange halves over the bean mixture and stir. Set oranges, cut-side down, onto the beans. Bring bean mixture to a simmer and cook, stirring occasionally, until mixture thickens, about 25 minutes; season with salt and pepper. Ladle into bowls and garnish with cotija cheese to serve.
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