MEALS WITH BLACK BEANS RECIPES

Name: Black Beans
Cook time: 20 min
Total time: 11 h
Yield: 6 servings
Ingredients: 1 pound dried black beans; 4 cups low-sodium chicken brothu00A0; 3 cloves garlic, mincedu00A0; 1 medium onion, dicedu00A0; 1 green bell pepper, seeded and dicedu00A0; 1 red bell pepper, seeded and dicedu00A0; 1 yellow bell pepper, seeded and dicedu00A0; 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

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.

PORK TACOS | PORK RECIPES | JAMIE OLIVER RECIPES

Pork tacos | Pork recipes | Jamie Oliver recipes image

Proper Mexican pork tacos are all about the perfect combo of juiciness, zing, crunch and creaminess.

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

Ingredients

350 g skinless higher-welfare pork belly
1 heaped teaspoon fennel seeds
1 heaped teaspoon sweet smoked paprika
olive oil
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic
1 x 400 g tin of black beans
1 fresh red or green chilli
2 little gem lettuces
½ a bunch of fresh coriander
1 ripe avocado
1 large ripe tomato
1 eating apple
low-salt soy sauce
extra virgin olive oil
1 lime
Lingham's chilli sauce
4 tablespoons fat-free natural yoghurt
8 corn taco shells

Steps:

Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat START COOKING Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly. Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer. Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl. Stir, mush and season the beans to taste. Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together. Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.

Nutrition Facts : Calories 582 calories, FatContent 28.6 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 42 g protein, CarbohydrateContent 36.5 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre

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