BLACK VINEGAR RECIPE RECIPES

Name: Black Bean Salad
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 cans black beans, drained, about 30 ounces; 1 (15-ounce) can corn, drained; 2 Roma tomatoes, diced; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1/4 cup diced green onions; 1/4 cup diced pineapple; 1 tablespoon chopped cilantro leaves; 1 jalapeno, seeded and minced; 4 tablespoons sherry vinegar; Juice of 1/2 lime; 3 tablespoons honey; 1 tablespoons salt; 1 teaspoon black pepper; Pinch ground cumin

BLACK BEAN SALAD RECIPE | GUY FIERI | FOOD NETWORK

Black Bean Salad Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Steps:

Mix all ingredients in a bowl and refrigerate for 1 hour.

BLACK BEAN & MEAT STEW - FEIJOADA RECIPE | BBC GOOD FOOD

Black bean & meat stew - feijoada recipe | BBC Good Food image

Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses

Provided by Jennifer Joyce

Categories Main course

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

250g dried black bean , soaked overnight, then drained
100g streaky smoked bacon , cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onions , chopped
4 garlic cloves , finely chopped
pinch of chilli flakes
olive oil , for cooking
2 bay leaves
2 tbsp white wine vinegar
steamed rice , chopped parsley or coriander, hot pepper sauce and wedges of oranges

Steps:

Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

Nutrition Facts : Calories 694 calories, FatContent 30 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 8 grams fiber, ProteinContent 61 grams protein, SodiumContent 1.7 milligram of sodium

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