KALE AND BLACK BEANS RECIPES

Name: Burrito bowl with chipotle black beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 125g basmati rice; 1 tbsp olive oil; 2 garlic cloves, chopped; 400g can black beans, drained and rinsed; 1 tbsp cider vinegar; 1 tsp honey; 1 tbsp chipotle paste; 100g chopped curly kale; 1 avocado, halved and sliced; 1 medium tomato, chopped; 1 small red onion, chopped; chipotle hot sauce; coriander leaves; lime wedges

BURRITO BOWL WITH CHIPOTLE BLACK BEANS RECIPE | BBC GOOD FOOD

Burrito bowl with chipotle black beans recipe | BBC Good Food image

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 14

Ingredients

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

Steps:

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 15 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.8 milligram of sodium

BLACK BEANS RECIPE | REE DRUMMOND | FOOD NETWORK

Black Beans Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 11 hours 0 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced bell peppers, for serving

Steps:

For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

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