High fiber content of beans is an excellent choice for blacks when it comes to bean chili. bean blacks is packaged in a variety of vitamins, which benefit the body and has a delicate flavor that does not overpower the other ingredients in pan. The blacks beans are the staple food in Mexico and the Southwestern-cuisine style. The recipes below are all of this bean is a tasty blend of spices, vegetables and meat.
=> Traditional Black Bean Chili
This chili without meat, but it contains chicken stock. multifunction machine, add 3 cups of beans and chicken broth
and stir until smooth. Set aside.
4 (15 oz) cans black beans, rinsed and drained 1 (14-1/2 oz) chicken broth 1 / 2 cup onion, chopped 1 / 2 cup celery, thinly sliced, 1 / 3 cup green pepper, chopped 2 cloves garlic, minced 2 teaspoons olive oil 1 (14-1/2oz.) canned whole tomatoes, undrained, chopped, 2 teaspoons chili powder 1 / 2 c. teaspoon ground cumin, 1 / 2 teaspoon dried oregano leaves, 1 / 4 c. teaspoon salt.
In a 3 quart saucepan, mix oil onion, celery, pepper, garlic. Cook all on medium heat for 80-10 minutes or until vegetables are tender and Nice. Touch often.
Add the processed beans, remaining beans, tomatoes, chili powder, cumin, oregano and salt. Mix well together. Bring to a boil over high heat, stirring occasionally.
Reduce heat to low and cook for 10-15 minutes or until the flavors blend well. Pipes sometimes.
Beef> = and Black Bean Chili
This recipe features fried boneless shooting blacks and beans and hot peppers.
3 / 4 cup of dried beans blacks or 1 (15 oz) Oh, blacks beans, rinsed and drained 3 tablespoons olive oil 2 large bell pepper, green, chopped 1 large onion, chopped 2-4 jalapeno peppers, without seeds and chopped 3 cloves garlic, minced 2 pounds boneless beef roast, bottom, clean cutting fat 1/2-inch cubes, 1 / 4 cup chili powder 1 tablespoon cumin, 1 teaspoon salt, 1 / 2 teaspoon black pepper 1 (28 ounce) can crushed tomatoes and puree.
Optional: 1 (4 ounce) can be sharp cheddar cheese, shredded 3 / 4 cup sour cream, sourdough bread.
Place the beans in a bowl or large pot and cover completely with cold water. Soak for 12 hours or overnight. Drain and rinse beans. A large saucepan, add the beans and 1 liter of water.
Bring to boil. Reduce heat to simmer. Cover and cook 1-1-1 / 4 hours or until beans are soft.
Increase heat to high. Add beef and cook, stirring often, for 6 minutes or until meat is no longer pink. Reduce heat to low. Pipes chili powder, cumin, salt and pepper.
Cook and stir 1 minute. tomatoes Pipes. Cover and simmer for 1 hour and 20 minutes. Drain the beans. Add beans to chili mixture and simmer for 10 minutes.
Server chili with cheese, sour cream and sourdough bread.
=> Black Bean Chili Salad
This makes a delicious chilli served with a salad and tortilla chips.
1 (12 ounce) package black beans, 2 cups chopped onion, divided 12 cloves garlic, minced, divided 2 (20 ounces) whole tomatoes, undrained and chopped 1 pound ground beef, 1 green pepper, chopped 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons chili powder 1-1/2 tsp cumin, 1 / 8 c. teaspoon pepper flakes red tortilla chips, 1 cup shredded cheddar cheese, 1 cup thinly sliced lettuce, 1 avocado, mashed 1 / 2 cup sour cream.
In a large cast iron pot, add the packet of beans and cover with water. Bring to a boil. Turn off heat and soak beans for 4 hours.
Returning to the heat and add 1-1/2 cups onions, 8 cloves of garlic and simmer until beans are tender and beautiful. Drain the beans.
Add tomatoes and beans and simmer.
Meanwhile, cook the ground beef in skillet with onion, green pepper, 4 cloves of garlic, salt, pepper, chili powder, cumin and red pepper until meat is golden.
Drain fat and add meat mixture to beans and tomatoes. Heat thoroughly. Serve with lettuce, tortilla chips, avocado and sour cream.
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