Black Beans And Rice With Eggs Recipes

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BLACK BEAN AND BROWN RICE BOWL WITH POACHED EGGS



Black bean and brown rice bowl with poached eggs image

The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice.

Provided by BBC Food

Categories     Main course

Yield Serves 2

Number Of Ingredients 11

110g/3½oz brown rice, rinsed
1 tbsp olive oil
400g tin black beans, drained and rinsed
2 tsp smoked paprika
1 tsp white wine vinegar
2 free-range eggs
50g/2oz spinach
1 avocado, halved and sliced
40g/1½oz feta, crumbled
½ lemon, juice only
sea salt and freshly ground black pepper

Steps:

  • Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
  • Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
  • Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
  • While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
  • Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste.

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 BEANS WITH BELL PEPPERS & RICE



Black Beans with Bell Peppers & Rice image

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. -Stephanie Lambert, Moseley, Virgina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 each medium sweet yellow, orange and red pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1-1/2 cups shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 347 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 477mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

VEGETABLE AND BLACK-BEAN FRIED RICE



Vegetable and Black-Bean Fried Rice image

For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado for healthy fats.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Yield Serves 4

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 large eggs, beaten
2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)
Kosher salt and freshly ground pepper
1/4 cup sliced scallions, plus more sliced green tops for serving
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped leaves
1 red bell pepper, chopped (1 1/2 cups)
2 tablespoons hot sauce, such as Cholula, plus more for serving
3 cups cooked white rice (preferably day-old)
1 can (15.5 ounces) black beans, drained and rinsed
Diced avocado and lightly crushed tortilla chips, for serving

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high. When it shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a spatula until just set, about 30 seconds; transfer to a plate.
  • Add 2 tablespoons oil and mushrooms to skillet; season with salt and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper; season with salt and pepper. Cook until soft, about 5 minutes more. Stir in hot sauce and rice. Spread mixture in a single layer and let cook, undisturbed, until underside crisps slightly, about 5 minutes.
  • Stir in beans and cook until warm, about 1 minute. Fold in eggs and cilantro leaves; season to taste. Serve with avocado, scallion greens, tortilla chips, and more hot sauce.

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

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.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BLACK BEANS & RICE WITH FRIED EGG, AVOCADO & PICKLED ONIONS



Black beans & rice with fried egg, avocado & pickled onions image

Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour

Provided by Diana Henry

Categories     Breakfast, Brunch

Time 50m

Number Of Ingredients 13

200g long grain rice
groundnut oil or flavourless oil, plus extra for frying
350g tomatoes , chopped
3 garlic cloves , peeled and grated
6 spring onions , chopped
2 red chillies and 1 green chilli, halved, deseeded and chopped
½ tsp dried oregano
2 tsp ground cumin
400g can black beans , drained and rinsed
4 eggs
3 tbsp chopped coriander leaves
2 limes , juiced (or to taste - you might not need as much)
pickled chillies (you can buy them in jars), sliced avocado and soured cream (optional), to serve

Steps:

  • Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks 'pitted', as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
  • In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
  • Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
  • Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.

Nutrition Facts : Calories 474 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

BLACK BEANS AND RICE WITH EGGS



Black Beans and Rice With Eggs image

Make and share this Black Beans and Rice With Eggs recipe from Food.com.

Provided by Sarah Abbott

Categories     One Dish Meal

Time 40m

Yield 1 Cup, 5 serving(s)

Number Of Ingredients 11

1/2 cup zucchini
1/2 cup red pepper
1 cup diced onion
1 (15 ounce) can black beans, drained and rinsed
3 cups cooked converted rice
4 eggs, scrambled
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon adobo seasoning
1/4 teaspoon cayenne pepper
3 garlic cloves

Steps:

  • Finely dice zucchini and pepper. Sauté onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Sauté for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.

Nutrition Facts : Calories 165.3, Fat 4.5, SaturatedFat 1.4, Cholesterol 148.8, Sodium 527.7, Carbohydrate 20.3, Fiber 6.5, Sugar 2.5, Protein 11.5

COSTA RICAN RICE AND BEANS WITH FRIED EGGS



Costa Rican Rice and Beans With Fried Eggs image

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that's similar to Worcestershire sauce but thicker and sweeter.

Provided by Member 610488

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup long-grain white rice
kosher salt, to taste
2 tablespoons canola oil
1 small yellow onion, cut into small dice
1/2 medium red bell pepper, seeded and cut into small dice
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/4 cup tomato sauce
1 (16 ounce) can black beans, drained and rinsed
3 tablespoons Lizano sauce, more to taste
fresh ground black pepper, to taste
8 large eggs
2 tablespoons fresh cilantro, chopped

Steps:

  • Put the rice, a big pinch of salt, and 1 1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.
  • Meanwhile, heat 1 tbsp of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds.
  • Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
  • Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
  • Heat the remaining 1 Tbsp of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks' edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
  • To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.

Nutrition Facts : Calories 458.7, Fat 17.3, SaturatedFat 3.8, Cholesterol 372, Sodium 227.1, Carbohydrate 52, Fiber 8.5, Sugar 2.5, Protein 23

BLACK BEANS AND RICE



Black Beans and Rice image

Chopped avocado and a squeeze of lime add fresh flavor to this classic pantry dish.

Provided by Martha Stewart

Number Of Ingredients 12

3 tablespoons olive oil
1 medium white onion, chopped
2 cloves garlic, minced
3/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 (15.5-ounce) cans black beans, drained and rinsed
1/2 cup water
3 cups cooked white rice
1 avocado, chopped
1 lime, cut into wedges

Steps:

  • Heat 2 tablespoons oil in a large saute pan over medium-high heat. When oil shimmers, add garlic, salt, and half the onion. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes.
  • Stir in black pepper, cumin, and oregano and cook 1 minute more.
  • Add beans and water to pan and continue cooking, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat and stir in remaining tablespoon oil.
  • Serve black beans over white rice and garnish with remaining onion, avocado, and lime wedges.

'ANYTHING GOES' EASY BLACK BEANS



'Anything Goes' Easy Black Beans image

Quick, healthy, and tastes good. Top with sour cream, if you like. Serve over rice or let it stand alone. You can also add just about anything else to this, that's why it's 'anything goes.' Add browned ground beef or turkey for a meaty, almost chili-like main dish. Garnish with diced hard-boiled eggs. Add chopped olives. Sometimes, I add cooked peas. I love the leftovers with scrambled eggs for breakfast; it's great the second day and in tortillas for lunch.

Provided by NURSE24HR

Categories     Side Dish     Beans and Peas

Time 40m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans black beans, rinsed and drained
1 cup chicken broth, or more to taste, divided
1 (6 ounce) can tomato paste
½ teaspoon ground cumin
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, or more to taste, minced
1 teaspoon white sugar
1 dash chipotle-flavored hot sauce, or more to taste

Steps:

  • Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy pot over low heat; cook at a simmer until hot, 5 to 10 minutes.
  • Heat olive oil in a skillet over medium-high heat. Saute onion, green bell pepper, and jalapeno pepper in hot oil until the vegetables are softened, 5 to 7 minutes; add garlic and continue cooking just until fragrant, 1 to 2 minutes. Transfer to the pot with the beans and stir.
  • Stir sugar into the bean mixture, adding more chicken broth if you want more liquid in the final product; season with hot sauce and continue cooking at a simmer until the vegetables impart a savory flavor to the broth, 10 to 15 minutes.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 25.9 g, Fat 2.2 g, Fiber 9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 581.2 mg, Sugar 4.7 g

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