Showing posts with label black beans. Show all posts
Quick and Zesty Black Bean Chili!!!
Cabbage and Black Bean Soup!!!
Home fry and Black Bean Soup!!!!
Macaroni & Olive Salad!!!
Ingredients:
2 lbs. of ground beef
29 oz. can of black beans – rinsed and drained
1 Spanish onion – diced
5 cloves of garlic – chopped
1 large jalapeño – chopped
½ red onion – chopped
1 scallion – chopped
16 oz. of salsa
1 tablespoon – vinegar
Olive oil – for drizzling
Seasonings to taste:
Dried cumin
Black pepper
Hot curry powder
Paprika
Salt
Garlic powder
Dried oregano
Cook the ground beef in a large frying pan. Drain all the drippings from the meat and set the meat aside.
Heat a large frying pan with a drizzle of olive oil and add the garlic, Spanish onion and jalapeño and sauté until the onion is tender and slightly clear.
Add the salsa and toss.
Add the cooked and drained ground beef and drained beans and toss.
Add the seasonings, scallions, diced red onion and vinegar and toss.
This can be served over rice on a bun or over you favorite macaroni.
One of your favorite meals is just so easy!!
With Love,
Catherine
xo
Ingredients:
1 medium head of cabbage – sliced thin
29 oz. can of black beans – drained
5 cloves of garlic - chopped
1 grilled Jalapeño – chopped with seeds
3 large carrots – sliced
4 stalks celery – sliced
1 large onion – sliced
2 cups crushed tomatoes
8 cups chicken broth
1 tsp. salt
Dashes of black pepper
Dashes of dried oregano
Dashes of paprika
Dashes of chili powder
2 cups uncooked rice
Olive oil
Combine - just before serving:
Juice of 1 lemon
2 tablespoons of vinegar
1 tablespoon of brown sugar
1 tsp of ground cumin
Heat a large saucepot with a drizzle of olive oil. Place the Jalapeño, garlic, carrots, cabbage, celery and onion in the saucepot. Sauté until the cabbage softens and cooks down a bit.
Add the crushed tomatoes, chicken broth, beans and seasonings. Simmer on low while preparing the rice.
When the rice is done combine the lemon juice, vinegar, brown sugar and cumin and stir into the soup.
Serve over rice.
This is a great dish to warm your heart with!
With Love,
Catherine
xo
Ingredients:
2 cups black beans – drained
½ cup marinated sweet red peppers – chopped - plus ¼ cup marinade
2 cups left over home fry potatoes
5 cloves garlic – chopped
3 stalks celery – chopped
½ cup chopped carrots
½ red onion – sliced
1 Spanish onion – sliced
1- 29 oz. can crushed tomatoes
5 cups chicken broth
Handful of fresh basil – ripped
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
2 bay leaves
Olive oil for drizzling
Grated Romano cheese
Heat a large sauce pot with a drizzle of olive oil and add the garlic, celery, carrots, marinated red peppers and onions. Sauté until the onion is soft. Add the crushed tomatoes, chicken broth and black beans and continue to simmer on low for a few minutes. Add the potatoes, fresh basil, bay leaves and seasonings.
Simmer the soup on low for about 30 - 40 minutes.
You may serve this soup as is or with your favorite macaroni or just as it is.
Garnish with a drizzle of olive oil and grated cheese.
This soup is hearty and delicious served with a beautiful side salad and some good crusty bread.
With Love,
Catherine
xo
Ingredients:
1 box of your favorite macaroni
1 cup of your favorite pit-less olives
1 large zucchini – sliced
½ cup marinated red peppers – chopped
1 red onion – sliced
4 cloves of garlic – chopped
2 bunches of scallions – chopped
1 healthy handful of fresh Italian parsley – chopped
1 cup of drained black beans
Juice of ½ lemon
Dashes of red pepper flakes
1 tablespoon of butter
Olive oil for drizzling
Prepare the macaroni as directed and set aside.
Combine the olives, zucchini, garlic, red peppers, red onion and scallions in a bowl.
Heat a large frying pan with a drizzle of olive oil and a tablespoon of butter. Add the veggies and sauté until the onion and zucchini have softened a little. Add the black beans and toss. Add the macaroni and toss.
In a small cup combine the lemon juice with about two tablespoons of olive oil and pour over the macaroni. Add a few dashes of red pepper flakes and garnish with the fresh parsley.
Serve this salad warm or cold either way it is very good.
With Love,
Catherine
xo