How To make Brazillian Black Bean and Red Pepper Salad
2 to 3 cups of regular dried black beans 1 large red pepper, diced 1 large green pepper, diced 2 to 3 finely chopped carrots 2 to 3 cloves of garlic 1/2 C. finely chopped fresh cilantro or fresh parsley 1/2 C. rice wine vinegar 3 Tablespoons water 1 Tablespoon of ground cumin (more if desired) dash of hot red pepper flakes dash of salt (if desired)
Pick through beans and soak overnight with plenty of water tocover. In the morning, drain the beans and add fresh water to cover.
Place beans over heat. Add one clove of garlic and bring to a moderate boil. Cook beans for approximately 30-45 minutes until beans are tender but NOT SOFT and mushy. The beans should be firm enough to hold their shape. Keep a close eye on their progress.
When beans are cooked to the tender stage, remove garlic and drain. Place warm beans in a large serving bowl.
While beans are cooking, chop and dice the red and green peppers and carrots. Add them to the beans. In a 2-cup measuring cup (or something similiar),combine the rice wine vinegar, water, cumin and other ingredients. Mince the remaining garlic and add it to the rice vinegar dressing. Stir well to combine ingredients.
Toss the bean and vegetable mixture withtherice wine vinegar dressing. Cover and refrigerate for a few hours before serving. I think tossintg warm beans with dressing enhances the flavors more than if using cold beans.
The rice wine vinegar is fairly sweet and very mild. It makes an exceptionally delicious replacement for olive oil in just about any salad dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially when combined with the cumin. Try to use fresh cilantro. Dired cilantro just does not have the same impact. You can substitute fresh parsley if desired.
Serve the bean salad over rice and spoon a little dressing over it. The red and green peppers add beautiful color and contrast nicely with the black beans and cilantrol. Together it makes for an attractive presentation on the plate.
NOTES: This is a very flavorful and easy salad to make. The cilantro and the cumin combine to make a tasty dish. It is easy to make and stays in the refrigerator for about 5 days.
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Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
EPISODE 581 - How to Make Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
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Ultimate Roasted Corn and Black Bean Dip | Black Bean and Corn Salad Recipe
Ultimate Roasted Corn & Black Bean Dip
Simple and fresh; this dip is amazing! We enjoy this at every get together, it can be served with corn chips or used as a condiment on tacos! This recipe will be a sure hit at your next event or party!
• 1 Red Pepper, Diced
• 1/2 Red Onion, Diced
• 2 Cans of Black Beans, Drained
• 1 Can of Roasted Corn, Drained
• Juice of 3 Limes or 1/4 Cup
• 1/3 Cup of Olive Oil
• 2 tsp of Honey
• 1/2 Cup of Chopped Cilantro
• 1 Tbsp of Thyme
• 1 tsp of Steak Princess Fiesta Rub
• 1 tsp of Salt
• 1 tsp of Pepper
• 3 Ripe Avocados
Heat a frying pan with a tablespoon and a half of olive oil. Dice your onion and pepper, sauté until just tender, season with a pinch of salt and pepper. Once tender place into a bowl to cool.
While they are cooling make your dressing.
In a separate bowl, mix together the lime juice, olive oil, honey, cilantro and thyme.
Add Fiesta Rub and whisk until incorporated.
Add beans and corn to the sautéed vegetables. Combine thoroughly.
Add the dressing and mix together.
Cover and place the bowl in the refrigerator for at least 30 minutes.
Once cooled, add the diced avocado; folding together gently.
Serve with chips or as a topping!
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Spicy Pasta Salad Recipe made with Black Beans, Pinto Beans, Corn
Recipe for Spicy Pasta Salad
2 cups small shell pasta
1/3 cup Italian Dressing
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can whole kernel corn
3 tomatoes, chopped
2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp red pepper flakes
2 tsp. chili powder
salt & pepper to taste
Cook, drain, and rinse beans. Drain Corn. All all of the above ingredients to the pasta, stir and chill.
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How to Make Restaurant-Style Mexican Black Beans
Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.
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✅Ingredients
• 1 tablespoon vegetable oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans black beans undrained
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped
✅Instructions
00:00:11 - Preparing ingredients for Restaurant-Style Mexican Black Beans
00:01:39 - Adding lard to Mexican black beans to add flavor
00:02:43 - Quick recap Mexican Black Beans recipe
1️⃣ 00:00:46 - Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
2️⃣ 00:00:51 - Add in onions and saute for 5 to 7 minutes until soft.
3️⃣ 00:01:01 - Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
4️⃣ 00:01:29 - Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Salt to taste. Serve hot topped with fresh cilantro.
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This salad is always a huge hit with everyone
Salad recipe ➡️
Cuban Black Beans From A Can
Cuban Style Black Beans:
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-1 cans of black beans (don’t drain)
-1/2 can of water
-2 tablespoons EVOO
-2 tablespoons of minced garlic
-1 green bell pepper
-1 cap full of white vinegar
-1 tablespoon chicken bullion
-1 teaspoon pepper
-1 teaspoon salt pepper garlic
-2 bay leaves
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Sauté your garlic and bell pepper in the olive oil until your bell peppers change to a lighter green shade. Add in your spices including the Bayleaf and the cap full of vinegar. Mix everything together and add the beans in including the liquid. Simmer on low covered with a lid on for 40 mins stirring frequently. If beans start to thicken up that’s exactly what we want but you can add in a little water if you want. Don’t forget to remove the bay leaves and served over white rice.
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