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How To make Spicy Black Beans with Chilies and Lime

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1-1/2 cups dried black beans, about 9 ounces, sorted and soaked overnight Salt and pepper 1/2 medium-size carrot, diced, about 1/4 cup 1/2 celery rib, diced, about 1/4 cup Zest of 2 limes, minced, about 1-1/2 teaspoons 3 tablespoons fresh lime juice 2 tablespoons Champagne vinegar 1 garlic clove, finely chopped 3 pinches of cayenne pepper 1/4 cup light olive oil 1 or 2 jalapeno chilies, seeded and diced 2 heaped tablespoons chopped cilantro 1 tablespoon chopped fresh mint
NOTE: Adjust the cayenne pepper and the jalapenos to taste. Drain and rinse the beans and place them in a large saucepan. cover generously with cold water and bring to a boil. reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender yet still hold their shape. Taste the beans to be sure they're cooked before draining them.
While the beans are cooking, bring a small pot of water to boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding the celery for at least 30 seconds. Drain immediately and rinse under cold water. Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.
When the beans are tender, drain and toss immediately with the dressing and jalapenos. If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to taste with salt and pepper, then add the cilantro and mint before serving.

How To make Spicy Black Beans with Chilies and Lime's Videos

The SHOCKING SECRET to great chili

Buy my custom chef knife before it sells out again:

***RECIPE***

Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.

Red Kidney Bean & Black Bean Chipotle Chilli by Jess Beautician

Featuring our Organic Kidney Beans and Organic Black Beans, this Chilli packs plenty of fibre and nutrients as well as a dose of hearty flavour ????

To make it you will need ????????

????2 tbsp Mr Organic Organic Extra Virgin Olive Oil
????️1 white onion
????3 cloves garlic
????️1 stick celery
????1 carrot
????️1 red bell pepper
????1 heaped tbsp chilli powder
????️2 tsp smoked paprika
????1 tsp dried mixed herbs
????️1 tsp cumin
????2 tbsp chipotle paste
????️2 tbsp Mr Organic Tomato & Pepper Flavour Paste
????1 bay leaf
????️1 can Mr Organic Organic Red Kidney Beans
????1 can Mr Organic Organic Black Beans
????️1 can Mr Organic Organic Italian Chopped Tomatoes
????300ml vegetable stock
????️Salt & black pepper
????Handful coriander
????️Juice 1/2 lime

QUICK + EASY TEX-MEX Mexican Style Soup Recipe!

Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!

LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.

Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips

Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips

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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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Rach's Rich and Flavorful Poblano-Black Bean Chili

Watch Rachael show you how to make her roasted poblano, black bean + hominy chili; it's super-easy to make, richly flavored and vegetarian!

Vegetarian Black Bean Chili Recipe

Vegetarian Black Bean Chili Recipe

Today you're going to learn how to make 30 minute black bean chili.

In fact, in this video I'm going to show you the recipe for the best vegetarian black bean chili.

It's easy to make, satisfying and so delicious.

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Here's a quick overview of what's in the video:

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HEALTHY BLACK BEAN CHILI
(Makes 8 servings)
Ingredients:
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, thinly sliced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/3 cup tomato paste
2 cans (15 oz each) chopped tomatoes
6 cups cooked black beans (or 4 15 oz cans)
5 cups chicken or vegetable stock
Salt and black pepper, to taste
1 tbsp cocoa powder
2 tbsp maple syrup
1/2 cup chopped parsley

NUTRITIONAL INFO (per serving):
224 calories, fat 2.6g, carb 42.2g, protein 13.5g

Preparation:
Heat olive oil in a large saucepan, over medium heat. Add the onion, and cook until softened, for 5 minutes.bell pepper and garlic, cook until softened, for 5 minutes.

Add the bell pepper and garlic, and cook for another 5 minutes.

Stir in the spices, and cook until fragrant, for about 2 minutes.

Pour the tomatoes, tomato puree, black beans and chicken stock into the saucepan. Season with salt and black pepper, add the cocoa powder. Stir well to combine.

Simmer on low heat for 20 minutes, stirring occasionally. Serve with diced quick cornbread, avocado salsa or Greek yogurt and green onions.

QUICK CORNBREAD SKILLET

Ingredients:
1 cup polenta or yellow cornmeal
1/2 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
1/2 cup milk
1/4 cup melted butter

Preparation:
In a large bowl, add polenta, whole wheat flour, salt, baking powder and baking soda.

In another bowl, beat the egg, and add buttermilk, milk and melted butter.

Combine all dry and wet ingredients, and mix to combine.

Pour the mixture into a butter greased skillet.

Bake at 450 degrees for 20 minutes.

AVOCADO SALSA

Ingredients:
1 avocado, diced
1 small tomato, diced
1/2 red onion, diced
pinch of salt
1 tbsp lime juice
1 tbsp hot chili sauce

Preparation:
In a large bowl, add all the ingredients.

Gently stir to combine the ingredients.

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