Black Beans N Rice Stove Top Or Crock Pot Food

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BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

BLACK BEANS AND RICE IN CROCK POT



Black Beans and Rice in Crock Pot image

This is easy and delicious dish.Combination of spicy and citrus flavors.

Provided by ALEKSANDRA B.

Categories     Rice Sides

Time 2h40m

Number Of Ingredients 10

1 1/2 c uncooked brown rice
31/2 c chicken broth
3 clove garlic, minced
1 tsp ground cumin
1 onion,chopped
1 jalapeno pepper,cleaned from seeds,chopped
2(15oz) can(s) black beans,drained and rinsed
1/2 tsp salt
2 Tbsp lemon or lime juice
green onion

Steps:

  • 1. Place first 6 ingredients and salt in a crock pot.Mix well,cover and cook on high for 2 hours or until rice is tender.
  • 2. Stir in lemon juice, beans and green onion, and cook 30 minutes more.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Steps:

  • Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

CROCK POT BLACK BEAN AND BROWN RICE SOUP



Crock Pot Black Bean and Brown Rice Soup image

With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.

Provided by Kare for Kitchen Treaty

Time 8h20m

Number Of Ingredients 17

4 15- ounce cans black beans (drained but not rinsed (reserve one can for the end of the process))
1 tablespoon olive oil
1 cup diced yellow onion (about half a medium onion)
1 cup diced carrot (about 2 medium carrots)
1 medium jalapeno pepper (seeds removed and finely diced (about 1/4 cup))
1 tablespoon minced garlic (2 - 3 medium cloves)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste if desired
1/4 teaspoon freshly ground black pepper
4 cups vegetable broth
2 tablespoons tomato paste
10 dashes Tabasco sauce (or to taste)
2 cups cooked brown rice
Fresh lime wedges
Diced tomatoes (cilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired)

Steps:

  • Add three cans of black beans to a 3-quart or larger Crock Pot.
  • Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
  • Cook on low 6 - 8 hours.
  • Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
  • Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
  • Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
  • Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

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