Ham And Black Bean Toss With Cilantro Recipes

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BLACK BEANS AND HAM



Black Beans and Ham image

From Betty's Soul Food Collection... Cook up some comfort with ham and beans. Cornmeal biscuits are the special topper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 oz each) Progresso™ black beans, undrained
2 cups cubed fully cooked ham
2 teaspoons chili powder
1 1/2 cups Original Bisquick™ mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
  • Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
  • Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 40 mg, Fiber 11 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1720 mg

HAM AND BLACK BEAN SOUP



Ham and Black Bean Soup image

I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 11

3 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups cubed fully cooked ham
1 can (4 ounces) chopped green chilies
1/4 cup red wine vinegar
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon pepper

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA



Heather's Cilantro, Black Bean, and Corn Salsa image

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Provided by hvoeltner

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 25m

Yield 72

Number Of Ingredients 12

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Steps:

  • Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

HAM AND BLACK BEAN TOSS WITH CILANTRO



Ham and Black Bean Toss With Cilantro image

My sister, Donna, came up with this recipe after looking over all our left-overs. It was an instant hit with our family. It was so good and easy, I thought I would share it here. It was served with another of her recipes, Savory Jalapeno French Toast, and corn-on-the cob. I hope y'all enjoy it!

Provided by vivvie

Categories     Ham

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup ham, cut into 1-inch to 2-inch chunks
1 (15 ounce) can black beans
1 medium onion, sliced thinly
1/4 cup cilantro
1 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
3 tablespoons light sour cream

Steps:

  • Sautee onion in olive oil in skillet or sauce pan under medium heat.
  • Add garlic. Cook until onions are translucent.
  • Add ham chunks.
  • Drain black beans and rinse thoroughly. Add to pan.
  • Stir frequently until well mixed and heated throughout.
  • Garnish with cilantro and sour cream.

Nutrition Facts : Calories 479.3, Fat 20.7, SaturatedFat 4.9, Cholesterol 44, Sodium 1081.7, Carbohydrate 43.6, Fiber 14.4, Sugar 2.4, Protein 30.7

BLACK BEAN CHICKEN SALAD WITH CILANTRO DRESSING



Black Bean Chicken Salad With Cilantro Dressing image

You may serve this in a crispy tostada shell. To make the shells, brush one side of a warmed 6-inch flour tortilla with margarine. Press tortilla, margarine side down in an ungreased 10-ounce custard cup. Bake in a 400 degree oven 10 minutes or until light golden brown.

Provided by carolinafan

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh cilantro leaves
1/2 cup grated parmesan cheese
1/3 cup pine nuts
1/3 cup olive oil or 1/3 cup vegetable oil
1/4 cup whipping cream (heavy)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves
2 teaspoons olive oil or 2 teaspoons vegetable oil
1 lb chicken breast halve, boneless, skinless, cut into 1/2 inch strips
1 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups uncooked penne pasta (6 ounces)
1 large tomatoes, chopped (1 cup)
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Prepare Cilantro Dressing by placing all dressing ingredients in food processor or blender. Cover and process until smooth. Set aside.
  • Heat oil in 10-inch skillet over medium-high heat.
  • Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Mix pasta, chicken, dressing, tomato and beans.
  • Serve in tostado shells if desired.

Nutrition Facts : Calories 572.6, Fat 32.8, SaturatedFat 8.2, Cholesterol 69.3, Sodium 188.8, Carbohydrate 43.7, Fiber 9.3, Sugar 1.3, Protein 27.9

BLACK BEANS WITH CILANTRO



Black Beans with Cilantro image

Categories     Bean     Onion     Side     Quick & Easy     Low/No Sugar     Healthy     Cilantro     Boil     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/4 lb dried black beans (2/3 cup), picked over and rinsed
1 small onion, finely chopped (1/2 cup)
2 fresh cilantro sprigs
1/2 tablespoon olive oil
6 cups cold water
1/4 teaspoon salt, or to taste

Steps:

  • Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

ONE-POT CHICKEN THIGHS WITH CILANTRO-LIME-BLACK BEAN RICE



One-Pot Chicken Thighs with Cilantro-Lime-Black Bean Rice image

One-pan chicken thighs with cilantro-lime-black bean rice -- flavorful, delicious, gluten-free dinner! Very easy to make, everything is done in 1 pot, on stovetop, no need to turn on the oven! Just let the rice cook in the juices from the chicken thighs and in the chicken broth (or vegetable broth). The rice come out super delicious, and the chicken thighs are perfectly moist, tender, and flavorful!

Provided by MattLeslie

Categories     Meat and Poultry     Chicken     Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
salt and ground black pepper to taste
2 cups chicken broth
1 cup uncooked jasmine rice
½ cup water
4 garlic cloves, minced
¼ teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
¼ cup fresh cilantro, chopped
2 tablespoons lime juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.
  • Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.

Nutrition Facts : Calories 459 calories, Carbohydrate 58.3 g, Cholesterol 56 mg, Fat 13.3 g, Fiber 8 g, Protein 25.1 g, SaturatedFat 3.1 g, Sodium 1221 mg, Sugar 1 g

BLACK BEAN SOUP WITH CUMIN AND CILANTRO



Black Bean Soup with Cumin and Cilantro image

Categories     Soup/Stew     Bean     Onion     Pepper     Vegetable     Spice     Winter     Jalapeño     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 cups chopped onion
8 garlic cloves, chopped
1/4 cup chopped jalapeños with seeds
2 cups dried black beans (about 13 ounces)
1 tablespoon ground cumin
2 teaspoons ground coriander
8 cups (or more) vegetable stock or canned vegetable broth
1 cup coarsely chopped fresh cilantro
Lime wedges

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
  • Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

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