Southwestern Bean Combo Recipes

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

QUICK SOUTHWESTERN BLACK BEANS

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add the onions and sauté for 4 minutes, or until soft.
• Add the garlic, chili powder, and cumin and sauté for 1 minute.
• Stir in the beans and water (and cilantro if using dried).
• Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
• Remove from heat and stir in the cilantro (if using fresh) and lime juice.

SOUTHWESTERN RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

SOUTHWESTERN BEAN SKILLET

Steps:

• Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
• Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN

Steps:

• For the rice:.
• Heat a large sautee pan with tight fitting lid, over high heat.
• Add the oil and allow to come to a shimmer.
• Add rice and stir for 3 minutes.
• Add onion, cook and continue stirring for another 3 minutes.
• Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
• Remove pan from heat and keep rice covered until ready to use.
• For the beans:.
• Heat large soup pot over high heat.
• Add oil and allow to come to a shimmer.
• Add onions and cook, stirring, until onion begins to turn color.
• Add garlic and oregano; cook for 1 minute.
• Reduce heat to medium, add tomatoes, broth, beans and cilantro.
• Allow to simmer until liquid is reduced by half (about 20 minutes).
• Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
• Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
• Serve in shallow bowls and top each serving with sliced avocado.
• Serve with warm tortillas, if desired.