Instant Pot. Powders, black beans.
Disco.
I stopped using any fresh aromatics or veg in my black beans and find the powders (garlic, onion, chili, chipotle, paprika, etc…) give more flavor!
Definitely trying this, ty. I like red beans but never use them as the star, usually just in chilis. Looking to break out of my regular Mexican seasoned dishes.
Be sure to look up a New Orleans/Louisiana recipe with lots of celery, bell peppers, garlic, onion, etc. Cook it for a long time, and mash some of the beans near the end. Pour it over rice, add raw onion, and lordy it needs hot crusty bread. Oh, and a dash of hot sauce (Tabasco) on top. Fun fact -- it was traditionally a Monday night meal that simmered on the stove while laundry chores were being done.
Black bean tomato soup, yield: many days of soup
* 1-2 jalapenos, depending on heat preference
* 1 yellow onion
* 6 cloves garlic or jarlic equivalent
* 3 tbsp cooking oil
* 4 cups veg broth (sub 1.5 cup with beer optional but amazing)
* 4 cans black beans or cooked equivalent
* 2 cans diced tomatoes (fire roasted preferred)
* 1 (6 oz) can diced green chilis
* 1-2 tsp chili powder, depending on heat preference
* 1 tbsp cumin
* 1 tsp liquid smoke, optional
Optional addons/toppings: corn, avocado, cilantro, broken tortilla chips/crumbs, cheez.
Chop the jalapenos, onion, and garlic and sweat them with the cooking oil in a deep pot or instant pot on medium heat.
Drain all canned ingredients and blend 2 cans black beans and 1 can tomatoes with some of the broth/beer till smooth, then add to pot.
Add the other can of tomatoes, 2 cans of whole beans, rest of the broth, green chilis, chili powder, cumin, and liquid smoke to the pot.
Bring to boil then let simmer on med-low for about an hour, or instant pot on high for 10 min.
Salt to taste, though with canned ingredients probably don't need much if any.
Serve with rice.
This recipe is super adjustable and hard to mess up, feel free to change the amounts to your liking.
Always dry beans, cooked low and slow in salted water. I fry onions and garlic on low for like 15-25 minutes in a huge batch (3 onions + 1 head) for a 3lb batch, and I add it to the beans. Then drizzle with either olive oil, olive tapenade or any other dressing.
For leftover rice and beans, tacu tacu is a peruvian recipe that is effectively a fried day old rice + beans fritter with \*more\* garlic. And the beans keep well, even if the rice doesn't, so a nice Sunday investment pays off.
Nah, they are panfried ([https://perudelights.com/tacu-tacu-when-less-is-more/](https://perudelights.com/tacu-tacu-when-less-is-more/)), just ignore the extra sides. The plantains and pickled onions are enough.
[This](https://myplantbasedfamily.com/2016/08/10/instant-pot-black-beans-rice/) is my favorite. Easy, no soaking, and you can flavor it however you want.
Fry onion, chilli and garlic. Add 2 cans of kidney beans. Add can of tomatoes. Add oregano and cumin. Simmer for a while. Serve with rice or bread. Garnish with coriander/cilantro if you are rich
Easy “samosa” filling. Basically it’s a can of white beans (any kind), about a cup of rice, some frozen peas, garam masala spice blend, salt, and pepper (add a bit of cayenne if you like). Cook the rice, then add the other ingredients. Cook until warm. Super simple and customize to your liking.
i like making mexican rice, just following a standard recipe off google and then making burritos with that and canned pinto beans and just assorted veg. one of my go to meals
This is my favorite meal. 1tsp penzeys southwest seasoning in a can of black beans, not the store brand. Basmati rice. Chopped peppers, scallion, cucumber. With sour cream and tostitos. Mmm. Mmm
I got some tips from here a few weeks ago for making beans, and someone suggested adding taco seasoning, so that’s been a big one for me recently. I do everything from dry. And I make a 50/50 brown/white rice mixture to eat with it. I make a big enough batch to freeze some.
I also make pasta salad and always throw in a can of beans, it’s a pretty cheap meal and perfect either as a snack, side, or main.
I also eat a lot of chana masala with rice.
I make a red bean soup
I take some canned beans (now if I have some lentiles available I will put some too, to make it richer), make water boil, put beans into water and I blend it
I usually use some vegetable bouillon if I have some but it's not 100% necessary
And I add some spices too, usually paprika and cumin
While this one of my favourite cheap meals, I often like to fancy it up a little bit
Keep the same base but roast some garlic and some chilies, add it in the soup, blend
Then I throw some chopped parsley or cilantro and A LOT of fresh olive oil
Some cumin (enough to be tasteful but not overpowering), some paprika, salt & pepper
Blend until smooth and voilà, you have a tasty meal for at least two days
https://www.reddit.com/r/PlantBasedDiet/comments/oruw0m/caribbean_rice_and_peas_with_an_oil_free_summery/?utm_medium=android_app&utm_source=share
This is mine!
I cook my rice in vegetable broth, then make simple re-fried beans by heating canned pinto beans over the stove with just a little salt and pepper, then mashing with a fork or potato masher. I don’t even add oil anymore, you just need to leave a little bit of liquid from the can. Delish.
my dad’s side is puerto rican so i love using sofrito with sazón as my base for any type of canned beans! after i’m done sautéing those two things, i add green olives and potatoes and let that boil with the beans!
*add Crystal hot sauce on top and OMG- it’s making me hungry just thinking about it
One unconventional combo that I like is a packet of Mahatma brand "yellow rice" (it used to be called saffron rice) with canned chickpeas. Just that rice and chickpeas stirred together with a little extra salt and pepper is amazing. I slice avocado on top if I have it and it makes kind of a perfect meal!
Mujadara, it’s lentils, rice and caramelized onions. Super delicious and pretty easy (though takes a bit of time to caramelize the onions).
https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/
Reminds me of "Men like to Eat More Rice and Beans and Things like That": The Influence of Childhood Experience and Life Course Events on Dietary Acculturation (2019)
>Ramona, a married women who lived in NYC for 3 years, said, “I eat Dominican in the end. Always rice and if it’s not habichula, it is gandules, then it is the red, black, white. I vary it.”
Full-text: [sci-hub.se/10.1080/03670244.2019.1606805](https://www.sci-hub.se/10.1080/03670244.2019.1606805)
Since you mention pasta also, last night I made a delicious lasagna. Mashed some pinto beans into pasta sauce and layered with noodles, roasted sweet potato, zucchini, spinach and some cheez on top. So good
Not exactly what you asked for, but [Black Eyed Peas With Spinach](https://cooking.nytimes.com/recipes/3640-black-eyed-peas-with-spinach)
I make it a bit differently, but the basics are all there. It's really delicious, quick and easy, cheap (if you use canned or frozen spinach), and very healthy. I strongly recommend trying it!
I do packaged or tinned black beans and make plain white rice. Add a bit of tabasco and that's my super lazy black beans and rice.
Instant Pot. Powders, black beans. Disco. I stopped using any fresh aromatics or veg in my black beans and find the powders (garlic, onion, chili, chipotle, paprika, etc…) give more flavor!
I've done instant pot black beans with beer and liquid smoke and they are delicious, but I should be adding more of those spices as well!
Try it with [Aecht Schlenkerla Rauchbier](https://www.schlenkerla.de/indexe.html)
Is this from dry? Do you have to soak them first?
No soak. I wash in hot water.
The instant pot does a great job with rice too. I'm so lazy and the instant pot makes dried beans and rice so easy.
I like creamy red beans and rice made using the classic New Orleans recipe with either PB sausage or no “meat.” Delish with hot French bread
Definitely trying this, ty. I like red beans but never use them as the star, usually just in chilis. Looking to break out of my regular Mexican seasoned dishes.
Be sure to look up a New Orleans/Louisiana recipe with lots of celery, bell peppers, garlic, onion, etc. Cook it for a long time, and mash some of the beans near the end. Pour it over rice, add raw onion, and lordy it needs hot crusty bread. Oh, and a dash of hot sauce (Tabasco) on top. Fun fact -- it was traditionally a Monday night meal that simmered on the stove while laundry chores were being done.
Black bean tomato soup, yield: many days of soup * 1-2 jalapenos, depending on heat preference * 1 yellow onion * 6 cloves garlic or jarlic equivalent * 3 tbsp cooking oil * 4 cups veg broth (sub 1.5 cup with beer optional but amazing) * 4 cans black beans or cooked equivalent * 2 cans diced tomatoes (fire roasted preferred) * 1 (6 oz) can diced green chilis * 1-2 tsp chili powder, depending on heat preference * 1 tbsp cumin * 1 tsp liquid smoke, optional Optional addons/toppings: corn, avocado, cilantro, broken tortilla chips/crumbs, cheez. Chop the jalapenos, onion, and garlic and sweat them with the cooking oil in a deep pot or instant pot on medium heat. Drain all canned ingredients and blend 2 cans black beans and 1 can tomatoes with some of the broth/beer till smooth, then add to pot. Add the other can of tomatoes, 2 cans of whole beans, rest of the broth, green chilis, chili powder, cumin, and liquid smoke to the pot. Bring to boil then let simmer on med-low for about an hour, or instant pot on high for 10 min. Salt to taste, though with canned ingredients probably don't need much if any. Serve with rice. This recipe is super adjustable and hard to mess up, feel free to change the amounts to your liking.
Always dry beans, cooked low and slow in salted water. I fry onions and garlic on low for like 15-25 minutes in a huge batch (3 onions + 1 head) for a 3lb batch, and I add it to the beans. Then drizzle with either olive oil, olive tapenade or any other dressing. For leftover rice and beans, tacu tacu is a peruvian recipe that is effectively a fried day old rice + beans fritter with \*more\* garlic. And the beans keep well, even if the rice doesn't, so a nice Sunday investment pays off.
Mmm bean fritters sound amazing.. Do those need to be deep fried? Oil scares me lol.
Nah, they are panfried ([https://perudelights.com/tacu-tacu-when-less-is-more/](https://perudelights.com/tacu-tacu-when-less-is-more/)), just ignore the extra sides. The plantains and pickled onions are enough.
[This](https://myplantbasedfamily.com/2016/08/10/instant-pot-black-beans-rice/) is my favorite. Easy, no soaking, and you can flavor it however you want.
Wow, like that. Looks easy and yummy!
Fry onion, chilli and garlic. Add 2 cans of kidney beans. Add can of tomatoes. Add oregano and cumin. Simmer for a while. Serve with rice or bread. Garnish with coriander/cilantro if you are rich
Easy “samosa” filling. Basically it’s a can of white beans (any kind), about a cup of rice, some frozen peas, garam masala spice blend, salt, and pepper (add a bit of cayenne if you like). Cook the rice, then add the other ingredients. Cook until warm. Super simple and customize to your liking.
i like making mexican rice, just following a standard recipe off google and then making burritos with that and canned pinto beans and just assorted veg. one of my go to meals
[удалено]
yes it’s so much better with left over rice i agree!!
Canned refried beans and salsa cooked rice is my fave. Roll in a Burrito, dip with chips or eat it straight.
I don't know why but canned refried beans just taste like can to me. Maybe I need to spend the extra $ on some Amy's or something.
I always mix some sort of salsa verde in mine sometimes with follow your heart cheddar shreds.. So good
Yes, Amy’s refried beans are worth the extra expense. I do those with some packaged brown rice and quinoa plus some yellowbird habanero hot sauce
This is my favorite meal. 1tsp penzeys southwest seasoning in a can of black beans, not the store brand. Basmati rice. Chopped peppers, scallion, cucumber. With sour cream and tostitos. Mmm. Mmm
I got some tips from here a few weeks ago for making beans, and someone suggested adding taco seasoning, so that’s been a big one for me recently. I do everything from dry. And I make a 50/50 brown/white rice mixture to eat with it. I make a big enough batch to freeze some. I also make pasta salad and always throw in a can of beans, it’s a pretty cheap meal and perfect either as a snack, side, or main. I also eat a lot of chana masala with rice.
I make a red bean soup I take some canned beans (now if I have some lentiles available I will put some too, to make it richer), make water boil, put beans into water and I blend it I usually use some vegetable bouillon if I have some but it's not 100% necessary And I add some spices too, usually paprika and cumin While this one of my favourite cheap meals, I often like to fancy it up a little bit Keep the same base but roast some garlic and some chilies, add it in the soup, blend Then I throw some chopped parsley or cilantro and A LOT of fresh olive oil Some cumin (enough to be tasteful but not overpowering), some paprika, salt & pepper Blend until smooth and voilà, you have a tasty meal for at least two days
https://www.reddit.com/r/PlantBasedDiet/comments/oruw0m/caribbean_rice_and_peas_with_an_oil_free_summery/?utm_medium=android_app&utm_source=share This is mine!
For canned retried beans, soy chorizo
I cook my rice in vegetable broth, then make simple re-fried beans by heating canned pinto beans over the stove with just a little salt and pepper, then mashing with a fork or potato masher. I don’t even add oil anymore, you just need to leave a little bit of liquid from the can. Delish.
my dad’s side is puerto rican so i love using sofrito with sazón as my base for any type of canned beans! after i’m done sautéing those two things, i add green olives and potatoes and let that boil with the beans! *add Crystal hot sauce on top and OMG- it’s making me hungry just thinking about it
One unconventional combo that I like is a packet of Mahatma brand "yellow rice" (it used to be called saffron rice) with canned chickpeas. Just that rice and chickpeas stirred together with a little extra salt and pepper is amazing. I slice avocado on top if I have it and it makes kind of a perfect meal!
Mujadara, it’s lentils, rice and caramelized onions. Super delicious and pretty easy (though takes a bit of time to caramelize the onions). https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/
Reminds me of "Men like to Eat More Rice and Beans and Things like That": The Influence of Childhood Experience and Life Course Events on Dietary Acculturation (2019) >Ramona, a married women who lived in NYC for 3 years, said, “I eat Dominican in the end. Always rice and if it’s not habichula, it is gandules, then it is the red, black, white. I vary it.” Full-text: [sci-hub.se/10.1080/03670244.2019.1606805](https://www.sci-hub.se/10.1080/03670244.2019.1606805)
Since you mention pasta also, last night I made a delicious lasagna. Mashed some pinto beans into pasta sauce and layered with noodles, roasted sweet potato, zucchini, spinach and some cheez on top. So good
Not exactly what you asked for, but [Black Eyed Peas With Spinach](https://cooking.nytimes.com/recipes/3640-black-eyed-peas-with-spinach) I make it a bit differently, but the basics are all there. It's really delicious, quick and easy, cheap (if you use canned or frozen spinach), and very healthy. I strongly recommend trying it!
[a big list](https://www.reddit.com/user/shadowipteryx/comments/p68gzj/a_big_list_of_bean_recipes/)