Black Beans And Greens Recipes

BLACK BEANS AND GREENS OVER RICE

Steps:

• Heat black beans in a large saucepan. Stir in salsa, and then add the chopped greens. Cover to steam until tender. Season to taste with salt (optional) and pepper.
• Serve over warm brown rice. Garnish with avocado, chopped tomatoes, diced bell peppers, and fresh cilantro or basil. Serve along with toasted corn tortillas, if desired.

BLACK BEANS AND GREENS

Steps:

• In 1-cup measuring cup, mix dressing, lime peel, lime juice and cilantro.
• In large bowl, toss beans, salad greens and tomato. Stir in dressing mixture until salad is coated. Top with avocado.

BEANS AND GREENS

Steps:

• Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

COLLARD GREENS WITH BLACK BEANS

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop onion and mushrooms and set aside.
• Combine beans and pasta sauce and set aside.
• Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
• Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
• Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
• Add black beans and pasta sauce to collard mixture and heat through.

BLACK BEAN SOUP WITH GREENS

Steps:

• Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
• Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
• To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

MEXICAN RICE BOWL WITH BLACK BEANS & GREENS

Steps:

• Prepare black beans:.
• Place beans in a bowl, add water, and soak for at least 4 hours.
• Do not drain.
• Heat oil in a large, heavy soup pot over medium heat.
• Add onion and cook, stirring often until tender, about 5 minutes.
• Add half of garlic and cook, stirring until fragrant, about 1 minute.
• Add beans and soaking water.
• If beans are not covered by about 2 inches of water, add more.
• Bring to a gentle boil.
• Reduce heat to low, skim off any foam that rises.
• Cover and simmer for 30 minutes.
• Add salt to taste, the remaining garlic and cilantro.
• Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
• Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
• ASSEMBLE THE BOWL:.
• Spoon rice into deep or wide bowls.
• Top with black beans and greens, making sure to ladle in plenty of broth.
• Garnish with avocados and chopped cilantro.
• Top with salsa and sprinkle with cheese and serve.