Black Bean And Brown Rice Cakes Recipes

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BLACK-BEAN AND BROWN-RICE CAKES



Black-Bean and Brown-Rice Cakes image

These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
2 large scallions, coarsely chopped
1 jalapeno, seeded and chopped
1/4 teaspoon ground cumin
3/4 cup cooked brown rice
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon finely chopped fresh cilantro, plus leaves for serving
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
  • Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
  • Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Nutrition Facts : Calories 276 g, Cholesterol 1 g, Fat 6 g, Fiber 12 g, Protein 14 g

BROWN RICE CAKES



Brown Rice Cakes image

Brown Rice Cakes

Number Of Ingredients 15

#For the Cakes#
1 cup Mahatma® Whole Grain Brown Rice
1 can (15 oz.) black beans, drained and rinsed
1 cup onion, finely chopped
1 each garlic, minced
1 egg, slightly beaten
½ tsp salt
½ tsp ground black pepper
non-stick cooking spray
#For the Salsa#
2 each roasted corn on the cob
1 avocado, diced
½ cup fresh cilantro leaves, chopped
juice of 1 lime
1 tsp jalapeno pepper, seeded and finely chopped

Steps:

  • These delicious whole grain Mahatma® Brown Rice and black bean cakes seasoned with savory onions, garlic, salt and pepper are served alongside a creamy avocado, cilantro, lime and corn salsa. The perfect bite-sized appetizer!
  • Step 1 For the cakes: Prepare rice according to package directions
  • Step 2 In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side
  • Step 3 Serve topped with salsa
  • Step 4 For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1 ½ cups of thawed frozen corn for the roasted corn on the cob

BROWN RICE AND BLACK BEAN CAKES



Brown Rice and Black Bean Cakes image

Make these homemade and whole grain Brown Rice and Black Bean Cakes at home and pair with your own avocado, corn and cilantro salsa!

Provided by Carolina® Rice

Yield 8

Number Of Ingredients 15

#For the Cakes#
1 cup Carolina® Whole Grain Brown Rice
1 can (15 oz.) black beans, drained and rinsed
1 cup onion finely chopped
1 each garlic, minced
1 egg, slightly beaten
½ tsp salt
½ tsp ground black pepper, non-stick cooking spray
#For the Salsa#
2 each roasted corn on the cob
1 avocado, diced
½ cup fresh cilantro leaves, chopped
juice of 1 lime
1 tsp jalapeño pepper
seeded and finely chopped

Steps:

  • These golden Carolina® brown rice and pan-fried black bean cakes are sure to get your taste buds going. Top them with a delicious roasted corn, avocado, cilantro and jalapeño salsa. Step 1
  • For the cakes: Prepare rice according to package directions. Step 2
  • In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Step 3
  • Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side. Step 4
  • Serve topped with salsa. For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. Recipe Tips You can substitute 1½ cups of thawed frozen corn in the salsa for roasted corn on the cob. Alternatively, try this recipe with other rice varieties. Visit our guide and discover the answers to the most common cooking questions about grains, like how long to cook white rice, and start making perfectly cooked rice, every time.

BLACK BEANS AND RICE



Black Beans and Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h5m

Yield 16 servings

Number Of Ingredients 12

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
  • Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Food Network

Time 2h10m

Yield 2 to 4 servings

Number Of Ingredients 19

4 ounces sour cream
1 teaspoon adobo
Squeeze lime juice
2 cups dried black beans
1 onion, chopped
5 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
6 to 8 garlic cloves, chopped
1 1/2 tablespoons vegetable oil
1/4 cup flour
1 1/2 teaspoons ground cumin
Salt and pepper
1 tablespoon adobo
Olive oil
1/4 cup julienned red onion
1/4 cup diced tomatoes
Squeeze lime juice

Steps:

  • Preheat the oven to 400 degrees F.
  • For the sour cream: Mix all the ingredients together and set aside.
  • For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
  • For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
  • For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
  • Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
  • Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
  • While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
  • Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

BROWN RICE AND BLACK BEAN CASSEROLE



Brown Rice and Black Bean Casserole image

A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!

Provided by LYSLW

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 1h50m

Yield 8

Number Of Ingredients 14

⅓ cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
⅓ cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
½ cup sliced mushrooms
½ teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
⅓ cup shredded carrots
2 cups shredded Swiss cheese

Steps:

  • Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  • Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
  • In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
  • Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g

BLACK BEAN CAKES



Black Bean Cakes image

These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 large egg white, lightly beaten
2 green onions, finely chopped
1/4 cup plus 2 tablespoons minced fresh cilantro, divided
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 teaspoons canola oil
1/2 cup frozen corn, thawed
1/2 cup chunky salsa
1/4 cup fat-free sour cream

Steps:

  • In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.

Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

BLACK BEAN-BROWN RICE PATTIES



Black Bean-Brown Rice Patties image

We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes 6

Number Of Ingredients 10

One 15-ounce can black beans, rinsed and drained
1 3/4 cups cooked brown rice
2 scallions, chopped
2 cloves garlic, chopped
1/2 cup chopped cilantro
1 jalapeno, stemmed, seeded, and chopped
1 tablespoon flaxmeal
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt

Steps:

  • Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.
  • Divide mixture into six portions and form into 1-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.

BROWN RICE AND BLACK BEAN SALAD



Brown Rice and Black Bean Salad image

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Provided by Ammaliatrice

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 24

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

Steps:

  • Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
  • Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g

SLOW-COOKER BLACK BEANS AND RICE



Slow-Cooker Black Beans and Rice image

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 12

1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

BLACK BEAN RICE CAKES



Black Bean Rice Cakes image

Soak the beans overnight to make these tender, flavorful Black Bean Rice Cakes. Trust us when we say these Black Bean Rice Cakes are worth it!

Provided by My Food and Family

Categories     Dairy

Time 3h

Yield Makes 8 servings, two cakes each.

Number Of Ingredients 10

2-1/2 cups dried black beans, soaked 8 to 10 hours
1/4 cup oil, divided
1 large red pepper, chopped
1 onion, chopped
1 Tbsp. ground cumin
1 tsp. salt
2 cups cooked brown rice
1 egg, lightly beaten
1/2 cup walnut pieces, toasted
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.
  • Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.
  • Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.
  • Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 17 g

CLASSIC BLACK BEANS AND RICE



Classic Black Beans and Rice image

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.

Provided by Dawn399

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 cloves of minced garlic
1 (15 ounce) can black beans (undrained)
3/4 cup water
1 teaspoon oregano
1/4 teaspoon sugar
1 package sazon goya (without annato *see note)
1 tablespoon cooking wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Steps:

  • Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
  • Sauté until tender@8-10 minutes.
  • Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
  • Serve over white rice.
  • I like to mash a few of the beans with the back of a spoon to flavor the sauce.
  • Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

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From gimmedelicious.com


10 BEST RED BEAN CAKE RECIPES | YUMMLY
2022-04-28 Cuban Red Beans and Rice (Congri Oriente) Mazola® Corn Oil. water, Spice Islands Bay Leaves, diced onion, bone, Spice Islands Medium Grind Black Pepper and 13 more.
From yummly.com


PARMESAN RICE CAKES RECIPE - SIMPLE & DELICIOUS - AN OREGON …
2019-01-08 Using a 1/4 cup measure, place a dollop of rice mixture on the griddle/pan, then use the back of the cup to flatten into a patty. Repeat with remaining rice mixture. Cook the first side until golden brown, about 3-5 minutes, then flip and …
From anoregoncottage.com


HEALTHY RICE AND BEANS RECIPE (VEGGIE-PACKED & EASY ... - AVERIE …
2020-01-22 How to Make Rice and Beans. The key to making really good rice and beans is to cook all the veggies in stages. First, sauté the onions in an oiled skillet until softened. Then, add in the bell peppers and carrots and cook just until crisp-tender. Throw in the corn, peas, beans, rice, and spices and cook until warmed through.
From averiecooks.com


5 LOW CARB & KETO RICE SUBSTITUTES [BEST RICE ALTERNATIVES]
2022-02-22 Red cabbage — 1 cup,chopped (89 g) has 6.2 grams of total carbs and 3.9g of net carbs. Green cabbage — 1 cup, chopped (89 g) has 4.9g of total carbs and 3.2g of net carbs. How to Use It: Riced cabbage is great in stews, as an alternative to fried rice, or as the feature vegetable in a keto bowl.
From ruled.me


JAJANG TTEOKBOKKI - KANG'S KITCHEN (KOREAN RICE CAKES WITH BLACK …
2019-07-02 Jajang Sauce. Heat a small frypan with 1 ¼ Tbsp oil. Add in the green onion and stir-fry until the green onions are golden and aromatic (1-2 minutes). Add in the onions, minced ginger and ground pork to the frypan. Continue to stir …
From chopsticksandflour.com


RECIPES | CAROLINA® RICE
Cilantro Lime Rice. This zesty restaurant-style Cilantro Lime Rice is simple, filling and tasty made with fluffy and aromatic jasmine rice simmered in garlic and seasoned with lime juice, salt, oil and cilantro. 8. 40 min.
From carolinarice.com


EASY BLACK BEAN RICE PATTIES - RELUCTANT ENTERTAINER
2015-04-23 Instructions. Heat oven to 425 degrees. In a large food processor (or 1/2 batch at a time) pulse the ingredients together. Season to taste with salt and pepper. Divide the mixture into 12 patties and lay on 2 parchment-lined cookie sheets. Drizzle with olive oil.
From reluctantentertainer.com


MEXICAN BROWN RICE RECIPE - COOKIE AND KATE
2016-11-26 Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest. Warm the olive oil in a medium Dutch oven* over medium heat until shimmering.
From cookieandkate.com


RICE CAKES WITH CHILI PASTE, FERMENTED BLACK BEAN, AND SICHUAN ...
2019-05-15 1 pound dried, fresh, or frozen rice cakes, either oval or cylindrical 1 link lop cheung (Chinese sausage), cut into ¼-inch dice (about 1/2 cup) 5 ounces baby bok choy, peeled into individual leaves 2 tablespoons vegetable oil 1 tablespoon chili bean paste 1 teaspoon dried fermented black beans, minced 1 teaspoon soy sauce or fish sauce
From seriouseats.com


BLACK BEAN BUDDHA BOWL WITH GINGERY LEMON TAHINI SAUCE
2020-03-16 Set aside. Steam kale for 1-2 minutes, or until wilted but vibrant green. Set aside. To serve, divide grains and beans between serving bowls and top with steamed kale, 3 Tbsp each sauerkraut or kimchi, sliced green onion, avocado, sea vegetables (optional), and sesame seeds (optional). Best when fresh.
From minimalistbaker.com


EASY RED BEANS AND RICE - BROWN SUGAR FOOD BLOG
2019-01-30 4 c. Cooked rice. Garnish: Diced green onions. Instructions. In a large cooking pot on medium heat, add the olive oil and cook the onions and bell pepper and cook until softened, about 5-7 minutes. Add the garlic cloves and cook until fragrant, about 2-3 minutes. Add the ham hock and the beans to the pot.
From bsugarmama.com


OUR BEST BEAN RECIPES WILL MAKE YOU RETHINK CANNED BEANS
2020-02-19 Recipes That Will Make You Rethink Canned Beans. by Laura Grande. February 19, 2020. Pinterest icon. Chickpeas, red beans, black beans, white beans, edamame, butter beans: They’re all versatile, cost-effective, healthy and boast a really long shelf life. From hearty enchiladas to vegan chickpea “crab” cakes and pinto bean breakfast ...
From foodnetwork.ca


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