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Black bean recipes - 160 recipes

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In large pot, brown veal over high heat

  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 2 lb ground veal
  • 1 onion, chopped
  • 3 Tbsp chili powder
  • 1 Tbsp dried oregeno
  • 1 tsp ground cumin
  • 2 cans 28 oz diced tomatoes
  • 1 can 19 oz black beans, drained and rinsed
  • 1 cup beer (optional)
  • 1 each, green and red pepper, chopped
  • 1 1/2 cups corn kernels
  • Dash of hot pepper sauce
  • Dash of salt and pepper
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Marinate chicken in teriyaki marinade and sauce 30 minutes, turning chicken over several times

  • 4 chicken breast halves
  • 1/2 cup teriyaki sauce
  • 1 can (15 oz.) black beans
  • 1 1/2 Tbs. fresh lime juice
  • 1/2 tsp. onion salt
  • 1 cup diced red bell pepper
  • 3 Tbs. minced fresh parsley
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Mix beans, tomato sauce, Rotel, drained corn and taco seasoning in crock pot

  • 2 cans Bush's Grilling Beans-Black Bean Fiesta
  • 1 15 oz. can tomato sauce
  • 2 15 oz. cans Rotel
  • 1 15 oz. can corn (drained)
  • 1/4 cup taco seasoning
  • 3 boneless chicken breasts (uncooked)
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Pour the canned beans, along with the liquid, into a medium saucepan

  • 2 (15 oz.) can black beans
  • 1/4 c. red onion, diced
  • 2 t. chopped pickled jalapeno peppers
  • 1 t. sugar
  • 1 t. wine vinegar
  • 2 cloves garlic, minced
  • 1/4 t. salt
  • 1/4 t. cayenne pepper
  • 1/2 t. chili powder
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This spicy vegetarian entree has all the flavors of enchiladas, but instead of using it to fill corn tortillas, you...

  • - 3 Tbsp. diced green chiles, divided
  • - 1/2 cup salsa
  • - 1/4 cup chopped green onions
  • - 1/4 cup chopped fresh cilantro
  • - 1 (15 oz.) can black beans, rinsed and drained
  • - 1 (11 oz.) can corn with red and green bell peppers, drained
  • - 1 (10 oz.) can enchilada sauce
  • - 1/2 cup egg substitute
  • - 1 (8 1/2 oz.) package corn muffin mix
  • - 2 Tbsp. chopped bottled roasted red bell peppers
  • - 1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend or Cheddar cheese
  • - 6 Tbsp. reduced-fat sour cream
  • - 1 1/2 tsp. thinly sliced fresh cilantro
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Mix dressing separately, add to all other ingredients

  • 2 cans black beans- rinsed and drained
  • 1 can white corn - rinsed and drained
  • 1/4 cup green pepper - diced
  • 1/4 cup red pepper - diced
  • 4 green onions - diced
  • 1 mango - cubed
  • 1 avocado - cubed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
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Preheat oven to 425 degrees F

  • Leftover roasted turkey or chicken (about 2 to 3 cups shredded)
  • 1 (15-ounce) can black beans, drained
  • 1/2 cup shredded pepper Jack or Monterey Jack cheese
  • 1/2 cup shredded Cheddar
  • 1/2 cup prepared salsa
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 teaspoon ground cumin
  • 2 (9-inch) refrigerated pie crusts
  • 1 egg, beaten with water, if desired, for egg wash
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Penzey's Recipe

  • 1 medium onion, chopped
  • 1 garlic clove, diced (or 1/4 tsp minced garlic)
  • 1 lb ground turkey
  • 4 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground pepper
  • 1/4 tsp salt (optional)
  • 14 oz chicken broth (or 14 oz water mixed with 1 tsp chicken soup base)
  • 2 16-oz cans black beans, drained
  • 1 16-oz can kidney beans
  • 2 14.5-oz cans diced tomatoes
  • 1 16-oz bag frozen corn or the kernels from 4 large ears sweet corn
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In skillet, heat oil and add the onions and cook until soft, about 5 minutes

  • Olive oil
  • 3 garlic cloves
  • cut up chicken
  • 14.5 oz can chicken broth
  • 1/2 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 3/4 cup yellow rice
  • 15 oz can black beans, drained
  • 1 tsp cumin
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Heat the butter in a small skillet over medium heat

  • SPICY CILANTRO SAUCE:
  • 2 tablespoons unsalted butter
  • 1/2 cup finely-chopped onion
  • 1/2 cup finely-chopped green bell pepper
  • 2 large garlic cloves minced
  • 1 2/3 cups cooked black beans
  • 2/3 cup fine dry bread crumbs
  • 1/3 cup fresh cilantro leaves chopped fine
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • 2 large eggs beaten lightly
  • 1 cup yellow cornmeal
  • Vegetable oil for frying
  • 3/4 cup chopped fresh cilantro leaves
  • 1/3 cup vegetable oil
  • 3 tablespoons soy sauce
  • 1 garlic clove minced
  • 1 tablespoon fresh lime juice
  • 1/2 jalapeño chile minced
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
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White Corn Chips with Tomato-Serrano Relish: Heat oil to 365 degrees

  • GRILLED ONION RELISH:
  • == CORN CHIPS & TOMATO-SERRANO RELISH ==
  • 6 white corn tortillas cut into sixths
  • Peanut oil as needed
  • 2 tomatoes seeded, chopped fine
  • 1 serrano pepper finely chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 red onion peeled, and sliced 1/2" thick
  • 2 tablespoons olive oil
  • == TORTILLA & AVOCADO-TOMATILLO RELISH ==
  • 6 blue corn tortillas cut into sixths
  • Canola oil as needed
  • 2 Haas avocados peeled, seeded, and coarsely chopped
  • 2 tomatillos scrubbed, and coarsely chopped
  • 2 tablespoons finely-chopped red onion
  • 1 small jalapeño finely chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • TOASTED CUMIN CREMA:
  • 1 tablespoon cumin seeds
  • 8 ounces crema or sour cream
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • SOUP:
  • 2 tablespoons olive oil
  • 1 medium carrot peeled, and coarsely chopped
  • 1 medium onion coarsely chopped
  • 3 garlic cloves coarsely chopped
  • 1 cup red wine
  • 3 cups black beans picked over, soaked for 8 hours and drained
  • 3 jalapeños roasted, peeled, and seeded
  • 1 poblano roasted, peeled, and seeded
  • 4 cups water
  • 2 tablespoons fresh lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste
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Place all in sauce pan and mix through

  • 2 cans black beans - (15 1/2 oz ea)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Margarita Grilled Chicken (see recipe)
  • Hot cooked Mexican rice
  • Pico De Gallo (see recipe)
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Chili's Black Beans Black Bean and Veal Chili