Posts tagged ‘Black Beans’

Vegetarian Chili

Thanks, Gastronomy, for this yummy vegetarian chili recipe. I’ve had to adjust the amount of spice, but I think I’ve finally gotten it worked out so the baby doesn’t cry when he eats it.

  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce
  • Salt
  • 4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
  • 1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, the whole chile, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes.

I walk the chili by checking it’s level of spiciness while it cooks. When it gets as spicy as I want it to be, I pull out the whole chile pepper.

Stir in the cilantro and season with salt and pepper to taste before serving.


April 12, 2017 at 1:33 pm Leave a comment

Skillet Rice and Beans with Corn and Fresh Tomatoes

Tonight I’m taking some time to record some of the recipes we’ve come to love in the last several months. Here’s another survival recipe from our first year as parents (see the Island Bakes blog as a source). I woke up exhausted one Saturday morning and searched our cupboards and freezer for something I could take to potluck. I had all of the ingredients I needed for this tasty recipe.

  • 1 cup long-grain white rice, rinsed and drained
  • 3 cups vegetable broth
  • Salt and pepper
  • 1 onion, chopped fine
  • 2 TBSP olive oil
  • 1 1/2 cups frozen corn
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • pinch cayenne pepper
  • 2 15-oz cans black beans, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • 1/4 cup minced fresh cilantro
  • 1 TBSP lime juice
  1. Microwave rice, 1 1/2 cups broth, and 3/4 tsp salt together in a covered bowl until liquid is absorbed, about 10 minutes.
  2. Meanwhile, cook onion and 1 TBSP oil in 12-inch nonstick skillet over medium-high heat until softened and slightly browned, 5 to 7 minutes. Stir in corn and cook until lightly browned, about 4 minutes. Stir in garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.
  3. Stir in rice mixture, beans, and remaining 1 1/2 cups broth and bring to simmer. Cover and simmer gently, stirring occasionally, until liquid is absorbed, about 10 minutes. Season with salt and pepper to taste.
  4. Meanwhile, combine remaining 1 TBSP oil, tomatoes, scallions, cilantro, and lime juice in a bowl and season with salt and pepper to taste. Sprinkle tomato mixture over rice and beans before serving.

August 12, 2016 at 9:04 pm Leave a comment

Black Bean and Corn Quesadillas


Survival food. Thank goodness for the America’s Test Kitchen Quick Family Cookbook these past several months. We’re just starting to figure out how to be parents and cook regular meals at the same time. We’ve enjoyed these quesadillas more than once.

  • 2 TBSP vegetable oil
  • 1 15-oz can rinsed black beans (mash 1/3 of the beans with a potato masher)
  • 1/2 cup corn
  • 1 tsp taco seasoning (check seasoning for wheat ingredients if you’re preparing a GF version)
  • 6 oz shredded cheese or substitute
  • 1/2 cup salsa
  • flour or corn tortillas
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 TBSP oil. Combine beans, corn, taco seasoning, cheese, and salsa in a bowl.
  2. Spread the filling over half of each tortillas, leaving 1/2-inch border at edge. Fold tortillas in half over filling, and press firmly to compact. Lay quesadillas on prepared baking sheet and brush topes with remaining 1 TBSP oil.
  3. Bake until tops of tortillas begin to brown, about 7 minutes. Flip quesadillas over, press lightly with spatula to compact, and continue to bake until crisp and golden on second side, about 3 minutes. Let cool slightly before serving.

June 23, 2016 at 7:40 pm 1 comment

Scott Pepper’s Mexican Beans

I borrowed The Vegan Table from my friend Maria, and I enjoyed this recipe very much. This recipe makes 48 servings, so you’ll want to make a smaller batch unless you’re feeding a crowd.

  • 4 lbs dried pinto or black beans (or 2 lbs of each)
  • 1/2 head garlic (6 to 8 cloves), peeled and finely chopped
  • 6 chile peppers, finely chopped
  • 2 large-size yellow onions, finely chopped
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1 TBSP salt

Rinse beans repeatedly, and soak overnight in a large-size stockpot with plenty of extra water to cover the beans.

The next morning, drain beans and rinse repeatedly. Fill pot with fresh water that reaches 2 inches over top of beans. Place on stove over medium heat.

Add garlic, chile peppers, onions, chili powder, and cumin. Do not add salt yet.

Cover, and bring to a boil, stirring occasionally. Lower head, and simmer for 2 hours with the lid off. Stir thoroughly every 30 minutes.

Every 15 minutes or so afterward, test for doneness. When the beans are done, add a little salt, stir, and taste. Add more salt, if desired. Serve right away or let cool.

Store beans in containers and freeze until needed. Keep as much liquid in with beans as possible to keep them tender when reheated.

July 3, 2011 at 10:09 am Leave a comment

MEXICAN: Black Bean Tortilla Casserole

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.


November 14, 2007 at 5:20 pm 2 comments

WORLD: Wintertime Chili

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1″ pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley or frozen corn
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.

This is a variation on a recipe I found at Recipezaar.

August 25, 2006 at 9:53 pm Leave a comment