Best Southwestern Black Beans Recipes

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SOUTHWESTERN BLACK BEANS



Southwestern Black Beans image

This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons peanut oil
1 small jalapeno pepper with some seeds, minced
1 large clove garlic, minced
One 15-ounce can black beans, rinsed and strained
1/2 teaspoon finely chopped fresh oregano
Kosher salt
2 teaspoons to 1 tablespoon fresh lime juice
2 tablespoons roughly chopped fresh cilantro
Zest of 1/2 lime, optional

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.

Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams

SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN



Southwestern Chipotle Chili With Black Beans and Corn image

Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.

Provided by Cindy Rose

Categories     Black Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon garlic, minced
2 white onions, chopped
2 medium zucchini, diced
2 teaspoons ground cumin
2 teaspoons chili powder
2 1/2 teaspoons chipotle chiles in adobo, chopped
1 teaspoon kosher salt
5 cups vegetable broth (or chicken broth)
2 cups corn kernels (frozen, canned or off the cob)
1 (15 ounce) can black beans, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons minced cilantro
light sour cream
sliced green onions with top

Steps:

  • Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
  • Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
  • Add water if chile is too thick.
  • Top with cilantro. Pass sour cream and sliced green onions separtely.

Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.5, Sodium 410, Carbohydrate 37.3, Fiber 8.1, Sugar 6.4, Protein 8.4

QUICK SOUTHWESTERN BLACK BEANS



Quick Southwestern Black Beans image

A recipe that I found on www.mizfrogspad.com that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step.

Provided by LARavenscroft

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1/2 cup red onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1/2 cup water
1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
1 -2 tablespoon lime juice

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 SWEET POTATOES AND BLACK BEANS



Southwestern Sweet Potatoes and Black Beans image

This is my modified version of "Sweet Potatoes with Warm Black Bean Salad" (a recipe from Eatingwell.com). A great vegetarian dinner or side dish to grilled meats. I added a bit more spice to the original recipe and we love it.

Provided by kitty.rock

Categories     Yam/Sweet Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

2 medium sweet potatoes
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes & chilies
1/4-1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
4 tablespoons reduced-fat sour cream (optional) or 4 tablespoons nonfat sour cream (optional)
4 tablespoons chopped fresh cilantro (optional)
4 tablespoons chopped fresh chives (optional)

Steps:

  • Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
  • Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
  • Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
  • Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

Nutrition Facts : Calories 417, Fat 8.2, SaturatedFat 1.2, Sodium 1226.6, Carbohydrate 72.1, Fiber 18.4, Sugar 7, Protein 17.4

SOUTHWESTERN BRAISED RABBIT WITH BLACK BEANS AND FRIED POLENTA



Southwestern Braised Rabbit with Black Beans and Fried Polenta image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 30

1 onion, sliced
Bacon fat or oil, for the pot
1 red sweet pepper, cut into medium dice
5 cloves garlic, diced
1 tablespoon chili powder
1 tablespoon paprika
1 pound black beans, soaked overnight and drained
Kosher salt and freshly ground black pepper
2 medium onions, cut into medium dice
Bacon fat or oil, for the pot
8 cloves garlic, minced
2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon tandoori spice
1 tablespoon Cajun spice
1 cup diced sweet peppers
1 cup diced celery
1 to 2 jalapeños, finely diced
1 cup dark beer
8 rabbit hindquarters
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
1/4 cup clarified butter, plus more for frying the polenta
1/2 cup finely diced onions
1/4 cup finely diced sweet pepper
5 cloves garlic, minced
1 tablespoon chili powder
3 cups chicken stock, plus more if needed
1 cup polenta
Kosher salt and freshly ground black pepper

Steps:

  • For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
  • For the braised rabbit: Preheat the oven to 325 degrees F.
  • Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
  • For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
  • When ready to fry, cut into pieces and fry in clarified butter until golden brown.

SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE



Southwestern Chicken with Black Beans & Rice image

Black beans and hot pepper sauce add Tex-Mex flavors to this Healthy Living grilled chicken and rice dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings.

Number Of Ingredients 8

2 Tbsp. KRAFT Zesty Italian Dressing
2 small boneless skinless chicken breasts (1/2 lb.)
1/2 cup chopped onions
1 can (14.5 oz.) stewed tomatoes, undrained
1 cup rinsed canned black beans
3 slices OSCAR MAYER Deli Fresh Honey Ham, chopped
1/2 tsp. hot pepper sauce
1 cup instant brown rice, cooked

Steps:

  • Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
  • Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
  • Serve over hot rice.

Nutrition Facts : Calories 530, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 40 g

SOUTHWESTERN BLACK BEANS AND BARLEY



Southwestern Black Beans and Barley image

Make and share this Southwestern Black Beans and Barley recipe from Food.com.

Provided by cmacooks

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups dried black beans
1 cup barley
1 cup celery, diced
1 cup onion, diced
1 medium leek, washed well, white part only, chopped fine
2 garlic cloves, minced
2 tablespoons cumin
2 teaspoons salt
1/2 teaspoon red pepper flakes
2 teaspoons celery seeds
8 cups vegetable broth
1 (10 ounce) can Rotel Tomatoes
2 cups shredded sharp cheddar cheese (to garnish) (optional)
sour cream, as desired (to garnish) (optional)

Steps:

  • Rinse and sort the beans.
  • Soak them overnight. Drain.
  • Place in 6 quart crock pot, with barley on top.
  • Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
  • Set crock pot to cook on low for 8 hours.
  • (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).

Nutrition Facts : Calories 370.6, Fat 2.4, SaturatedFat 0.5, Sodium 993.7, Carbohydrate 71.2, Fiber 16.5, Sugar 3.7, Protein 19.3

SOUTHWESTERN SALAD WITH BLACK BEANS



SOUTHWESTERN SALAD WITH BLACK BEANS image

Categories     Salad     Tomato     No-Cook     Lunch     Summer     Healthy

Yield 1 serving

Number Of Ingredients 13

Ingredients
•1/2 ripe avocado
•3/4 cup packed fresh cilantro
•1/2 cup nonfat plain yogurt
•2 scallions, chopped
•1 clove garlic, quartered
•1 tablespoon lime juice
•1/2 teaspoon sugar
•1/2 teaspoon salt
•3 cups mixed greens
•1/2 cup black beans, canned (rinsed) or cooked
•1/2 cup corn kernels, fresh or frozen (thawed)
•1/2 cup grape tomatoes

Steps:

  • Preparation 1.Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth. 2.Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes. Nutrition Per serving : 235 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 13 g Protein; 13 g Fiber; 307 mg Sodium; 1325 mg Potassium 2 Carbohydrate Serving Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat Tips & Notes •Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.

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