Brazilian Black Beans and Corn! An Easy, Healthy Recipe!
Try this delicious Brazilian Black Beans and Corn recipe! Is is easy to make, filling and healthy too! This recipe is full of flavorful, fresh healthy ingredients plus canned black beans. Serve this Brazilian Black Beans and Rice recipe alone, over rice, in burritos, as a chip dip and so many other ways. In this cooking video Karen Breyer will show you step-by-step how to make Brazilian Black Beans and Corn. Watch this video and make this easy, tasty, hearty, healthy Brazilian Black Beans and Corn recipe today!
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PRINT RECIPE for Brazilian Black Beans and Corn:
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RECIPE: Brazilian Black Beans and Corn
INGREDIENTS:
1 - 2 teaspoons olive oil
2 1/2 cups onion, chopped
2 teaspoons garlic, minced
1 tablespoon ginger, minced or grated
2 15 ounce cans black beans, rinsed and drained
1 14.5 ounce can tomatoes, diced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 1/2 cups corn, frozen
1/2 teaspoon Kosher salt
1/4 teaspoon pepper, fresh ground (or to taste)
1/2 cup cilantro, chopped (optional)
INSTRUCTIONS:
1: Heat olive oil over medium low heat.
2: Add the onions until cook until they are soft.
3: Stir in the garlic and ginger. Cook a few more minutes.
4: Add the beans, tomatoes, cumin, and coriander. Bring mixture to a simmer, then simmer 5 minutes. Stir frequently.
5: Stir in the corn, salt and pepper. Simmer and stir until the ingredients are heated through.
6: Garnish with cilantro if desired
NOTES:
Peel the ginger before you mince or grate it.
Adjust the seasonings as desired.
These Brazilian Black Beans and Corn are tasty as a main or side dish. You can also serve them over rice, cooked grains or in a tortilla. Try them as a dip for tortilla chips as well.
You can substitute a 15 ounce can of rinsed and drained corn in place of the frozen corn.
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Southwestern Bean Chili
How to Make Cuban Black Beans in a Crockpot
Crockpot Southwestern Corn and Beans
Crockpot Pinto Beans
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Taco Soup
I tasted a friend's Taco Soup a couple of months ago but never asked her for the recipe. I found this recipe online. This is the 2nd time I've made it. It's going fast I gave some to my daughter's family, some to my sister, and I've already had 2 servings.... LOL! There's about 4 servings left... Please SUBSCRIBE at the end of the video. Thanks!
Mexican Chicken Soup-Instant Pot Mexican Chicken Soup
Mexican Chicken Soup is flavorful soup made with lime, cilantro, onion, and a jalapeño to spice it up! It is topped with a fresh slice of avocado and served with a side of rice. You can find it at your favorite Mexican restaurant or make this Instant Pot Spicy Chicken Soup recipe to enjoy at home. Full Recipe:
Amy Roloff Making Split Pea Soup with Ham
Split Pea soup has always been one of my favorites. It’s smooth and creamy and so good. It’s lightly seasoned with garlic, bay leaf and oregano. Now add in the Ham and the soup has just elevated. The ham really adds flavor. You can omit the ham and chicken stock and add vegetable stock instead if you want to make it vegetarian. So enjoy this very tasty smooth full of flavor soup.
Ingredients:
3-4 Ham Hocks or Shanks (depending on how large they are)
Season with garlic, oregano, bay leaf, Cup up Carrot and Onion
1 16oz Pkg Dried Split Peas, rinse and sorted
6 cups Chicken Stock (or Veg Stock)
2 cups of Water, from the cooked Ham Shanks or Hocks
1 Sweet Onion, chopped
4 Carrots, chopped
3 Celery, chopped
1 Bay Leaf
2 tsp Thyme
Salt and Pepper
3 Cloves of Garlic, minced
Optional: Croutons, Parmesan Cheese – grated, parsley for toppings
Directions:
* In a large pot add the Ham Shanks or Hocks, add enough water to cover the ham. Add in salt and pepper, oregano, bay leaf, garlic and cut up carrots and onion. Cook for about 2-3 hours on low. Cool until able to handle to the touch.
* In a Dutch oven add in the dried split peas, broth and water from Ham. Add salt and pepper. Cook on high to a low boil then turn down to a simmer. Cook the peas for about 1 ½ to 2 hours. , till the peas have broken down and the soup has thickened.
* While the peas are cooking, sauté the carrots, onions and celery till just about done. Add in the garlic until just aromatic. Add in the carrots, onions, celery and garlic to the soup and continue to cook til the peas have broken down and the soup has thickened.
* As the soup simmers, cut meat off of the shank/bone. Add to the soup and simmer for another 15 minutes.
* Serve with Croutons or sprinkle with Parmesan cheese and parsley or a good crusty bread.
Enjoy.
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Slow Cooker Black Bean Posole Recipe - Vegan - Gluten Free
With colder weather upon us once again, we are turning to hearty favorites like soups and stews. We especially like easy to cook recipes that are hearty, healthy, and save us some money in the process. One recipe that fits this bill perfectly is a black bean posole. This can be made in a crockpot or slow cooker and is packed with flavor. Posole or Pozole can be made as a vegan/vegetarian option or you have the option of adding meat to fill out your meal as desired. Posole cooks easily in this dump and go recipe saving you time and money by using pantry staples.
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