Black Bean And Rice Stew Recipes

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

BRAZILIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

BLACK BEAN RICE BURGERS

Steps:

• In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.

CUBAN BLACK-BEAN STEW WITH RICE

Steps:

• Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
• Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

BLACK BEAN AND RICE STEW

Steps:

• In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
• Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
• NOTE: Cooking time does not include the preparation of the black beans.

PORK, BLACK BEAN AND RICE STEW

Steps:

• Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
• Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
• Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.

CENTRAL ASIAN RICE AND BEAN STEW

Steps:

• In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
• Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
• When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
• Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.