Spicy Black Beans And Rice 4 Ww Points Recipes

SPICY BLACK BEANS AND RICE ( 4 WW POINTS)

Steps:

• In a medium saucepan cook 1/2 cup onion and garlic in water till tender but not brown.
• Carefully stir in the drained beans, undrained tomatoes, and ground red pepper.
• Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
• To serve, mound rice on individual plates; make a well in the centers.
• Spoon black bean mixture into centers.
• If desired, sprinkle with chopped onion.

BLACK BEANS AND RICE

Steps:

• Spray and heat large heavy saucepan over medium low heat.
• Add onion and sauté, stirring occasionally, about 3 minutes.
• Add pepper and garlic and sauté 3 more minutes.
• Add beans through oregano and simmer 8 minutes, adding water if it gets too dry and starts to stick.
• Mix 1 cup of bean mixture with rum and mash to a paste with a fork or in the blender or food processor.
• Add paste back into the pot, cover and simmer over low heat 20 minutes.
• Serve over rice.
• Offer onion through sour cream, each served in its own small dish, as condiments.

SPICY BLACK BEANS AND RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

SPICY BLACK BEANS AND RICE

Steps:

• In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

SPICY BLACK BEANS AND RICE

Steps:

• Saute onions, peppers, carrots and celery in a little oil until soft.
• Add garlic and cook until the garlic is soft, then stir in the spices and cook for a couple more minutes.
• Stir in the beans and simmer for about 15 minutes.
• Serve over rice.
• My kids like shredded cheddar on top. My husband and I like to add tabasco and cheese.