Black And White Beans Recipes

BLACK & WHITE BEAN CHILI

Black & White Bean Chili image

This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (2 quarts)

Number Of Ingredients 17

Ingredients

3 teaspoons olive oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
3 celery ribs, sliced
1 small onion, finely chopped
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons ground cumin
1/2 cup Marsala wine or reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, undrained
1 can (15 ounces) black beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
1 teaspoon pepper
Hot cooked rice
Sour cream and shredded cheddar cheese, optional

Steps:

In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.

Nutrition Facts :

BLACK-AND-WHITE BEAN SALAD

Black-and-White Bean Salad image

This zippy bean salad goes perfectly with a barbecued meal and is also great for a buffet or potluck. Best of all, it can be prepared in no time.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/4 cups chopped seeded tomato
1-1/2 cups diced sweet red or yellow pepper
3/4 cup thinly sliced green onions
1/2 cup salsa
3 tablespoons red wine or cider vinegar
2 tablespoons minced fresh parsley or cilantro
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

BLACK AND WHITE BEANS

Black And White Beans image

Make and share this Black And White Beans recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white kidney beans, rinsed and drained
1/3 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/3 cup chopped onion
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In lg bowl, combine the first 6 ingredients.
In sm bowl, mix remaining ingredients; mix well.
Pour over bean mixture and toss to coat.
Cover and chill before serving.

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

Ingredients

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

TUCSON BLACK AND WHITE BEAN SALSA

Tucson Black and White Bean Salsa image

Categories Condiment/Spread Bean Onion Pepper Super Bowl Vegetarian Corn Healthy Vegan Jalapeño Bon Appétit

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

3 tablespoons corn oil
1 1/4 cups fresh corn kernels or frozen, thawed
1 16-ounce can black beans, rinsed, drained
1 15-ounce can Great Northern white beans, drained
1 cup chopped red bell pepper
3/4 cup chopped red onion
2 tablespoons fresh lime juice
3 large garlic cloves, pressed
1 large jalapeño chili, seeded, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon chili powder
1 1/2 teaspoons ground cumin

Steps:

Heat 1 tablespoon oil in heavy large skillet over high heat. Add corn and sauté until brown, about 3 minutes. Transfer to large bowl. Add 2 tablespoons oil and all remaining ingredients. Season generously with salt and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

VEGAN BLACK AND WHITE BEAN SOUP

Vegan Black and White Bean Soup image

Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!

Provided by Connie Fabian Byrnes

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

Steps:

Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g

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