Blackbeanandbeefcasserole Recipes

BEEF WITH BLACK BEAN SAUCE

Steps:

• In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
• Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you'd like to make this ahead.
• In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
• Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
• Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
• Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it's too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!

MEXICAN LAYERED BEEF AND BEAN CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
• Add in black beans, corn, sour cream and salsa; mix until well combined.
• Spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
• Arrange HALF (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
• Spoon another 1/3 of meat mixture on top of the cheese.
• Cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
• Spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
• Top the casserole with green onions and then chopped tomatoes.
• Bake at 350 degrees for about 40 minutes.
• Let sit for 15-20 minutes before slicing and serving.

BRAZILIAN BLACK BEAN AND BEEF STEW

Steps:

• In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
• Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
• Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
• Season to taste with pepper.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.