Archives: Recipes

Cook rice according to package directions, and set aside.

Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more or until beans are heated through.

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.

Combine first 12 ingredients in a crockpot. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

Beans may also be cooked on the stove over low heat for 8 hours.

Preheat oven to 350 degrees F.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Stir in salsa and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar cheese. Bake at 350 degrees F. for 20 minutes or until thoroughly heated.

Rinse and drain beans. Discard damaged beans and any foreign material.

Cover beans with 6 cups water and boil for two minutes. Cover pot; soak for one to four hours. Discard soaking water.

Cut meat from ham bone into 3 or 4 large pieces. Saute’ onion in butter or margarine until soft and golden in a 4-quart pot. Add beans, 4 cups water, bouillon cube, ham shank bone and ham pieces, bay leaves, thyme, oregano, salt, and red pepper flakes; bring to boil

Reduce heat, cover pot, and simmer for 1 to 1-1/2 hours, or until beans are tender.

Discard bay leaves. Remove ham shank. Cut meat from bone and discard bone. Dice meat into bite-sized pieces and return to the pot.

Remove 1 cup beans from pot and mash with potato masher or fork. Return mashed beans to pot and stir to thicken.

Add diced meat, chopped green pepper and rum (if desired);cover and simmer 15 minutes.

Serve beans over rice. Top each serving with a dollop of sour cream (if desired).

Enchiladas:
Wrap tortillas in aluminum foil and heat in oven at 275F until fillings and sauce are prepared.

Black Bean Filling:
Heat oil in large skillet and add garlic. Grate onion into skillet with a hand grater. Add jalapeno and cook for 1 or 2 minutes. Add beans and mash with fork. Stir in cumin and tomato paste and season with salt as desired.

Warm Salsa Verde:
Place tomatillos in a food processor and pulse to a coarsely ground paste.

Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalapeno through for 1 or 2 minutes and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.

Halve avocado with skin on by cutting in and down to the pit all the way around avocado. Separate avocado halves and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make enchilada, place 1 or 2 scoops or filing down center of a tortilla and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas one next to another and top with remaining sauce and grated cheeses. Melt cheeses under broiler and serve immediately with Warm Salsa Verde.

Heat oil in heavy large pot over medium-high heat. Sprinkle beef cubes with salt and pepper. Saute until browned on all sides, about 8 minutes. Using slotted spoon, transfer meat to medium bowl.

Add onion and garlic to same pot. Reduce heat to medium and saute until tender, about 5 minutes. Add ground beef and saute until cooked through and almost all liquid has evaporated, about 15 minutes. Mix in chili powder, paprika, jalapeno, cumin and coriander.

Add wine and simmer until almost all liquid evaporates, stirring occasionally, about 3 minutes. Add chicken broth, beef broth, tomato sauce, hot chile sauce and tomato paste; bring to a boil. Return beef cubes to pot.

Reduce heat to medium-low and simmer uncovered until beef cubes are tender and liquid thickens, about 45 minutes. Stir in black beans and cook until heated through, about 15 minutes. Season chili to taste with salt and pepper.

Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving.

Serve with grated cheddar cheese, dollops of sour cream or chopped green onions if desired.

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl.

Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each.

Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill)

Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side.

Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.

Puree 2 1/2 cups beans with cumin, chili powder and cayene pepper until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse 2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3 tablespoons water to moisten, if necessary. Season to taste with salt and pepper. Cover and chill if making ahead.

Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30 minutes (unless mixture has been made earlier and chilled).

Coat nonstick pan or grill with cooking spray. Cook burgers over medium heat 4 minutes. Flip, and cook 4 minutes more or until heated through. Garnish with guacamole and salsa, if desired, and serve.

Heat oil in large skillet over medium-high heat.

Add onion and garlic; sauté until onion is very tender, about 8 minutes.

Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds.

Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.

Line 8 servings bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.