Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Southwestern salad with black beans, corn, avocado by Sangeetha!
A super simple salad without the need for a dressing. Make it in the summer or anytime in the year and pair it with a sandwich for a filling meal!
Ingredients: Black beans, corn, tomatoes, red onion, cucumbers, green peppers, jalapenos, cilantro, avocado, salt and pepper.
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Comment down below on what you would like me to make next.
Brazilian Black Beans and Corn! An Easy, Healthy Recipe!
Try this delicious Brazilian Black Beans and Corn recipe! Is is easy to make, filling and healthy too! This recipe is full of flavorful, fresh healthy ingredients plus canned black beans. Serve this Brazilian Black Beans and Rice recipe alone, over rice, in burritos, as a chip dip and so many other ways. In this cooking video Karen Breyer will show you step-by-step how to make Brazilian Black Beans and Corn. Watch this video and make this easy, tasty, hearty, healthy Brazilian Black Beans and Corn recipe today!
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PRINT RECIPE for Brazilian Black Beans and Corn:
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RECIPE: Brazilian Black Beans and Corn
INGREDIENTS:
1 - 2 teaspoons olive oil
2 1/2 cups onion, chopped
2 teaspoons garlic, minced
1 tablespoon ginger, minced or grated
2 15 ounce cans black beans, rinsed and drained
1 14.5 ounce can tomatoes, diced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 1/2 cups corn, frozen
1/2 teaspoon Kosher salt
1/4 teaspoon pepper, fresh ground (or to taste)
1/2 cup cilantro, chopped (optional)
INSTRUCTIONS:
1: Heat olive oil over medium low heat.
2: Add the onions until cook until they are soft.
3: Stir in the garlic and ginger. Cook a few more minutes.
4: Add the beans, tomatoes, cumin, and coriander. Bring mixture to a simmer, then simmer 5 minutes. Stir frequently.
5: Stir in the corn, salt and pepper. Simmer and stir until the ingredients are heated through.
6: Garnish with cilantro if desired
NOTES:
Peel the ginger before you mince or grate it.
Adjust the seasonings as desired.
These Brazilian Black Beans and Corn are tasty as a main or side dish. You can also serve them over rice, cooked grains or in a tortilla. Try them as a dip for tortilla chips as well.
You can substitute a 15 ounce can of rinsed and drained corn in place of the frozen corn.
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Southwestern Bean Chili
How to Make Cuban Black Beans in a Crockpot
Crockpot Southwestern Corn and Beans
Crockpot Pinto Beans
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Vegan Burrito Bowl ???? #recipe #cooking #cookingchannel #vegan #healthyrecipe
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour