Anonymous wrote:New York Times has a good red beans and rice recipe that I make with andouille or kielbasa (if I can't find andouille). It's very good.

But I often just throw together a pot of black beans to eat with rice, in tacos or quesadillas, in rice bowls, or just as a side on it's own throughout the week. No formal recipe, but it's easy:

1-2 cloves garlic
1 yellow onion, diced
1 green pepper (or use whatever you have on hand), diced
2 cans low sodium, unseasoned black beans
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
Cayenne or ancho chili powder to taste
Salt and pepper to taste

Warm oil in dutch oven, garlic for one minute, then add onions with salt and pepper. After they are soft, add green peppers with salt and pepper. After about 8 minutes, add beans (rinse first) and about half a can of water, more if needed, plus all your seasonings. Cook low and slow, at least 20 minutes but sometimes I let them sit over very low heat for an hour or longer. If you intend to put them in something like a burrito or quesadilla, mash them with a fork after pulling them from the heat. They keep for 5 days in the fridge and reheat really well.

Anonymous wrote:

Anonymous wrote:Box of Goya yellow rice with kidney beans. Add additional kidney beans. Done.

I like Zatarain’s, myself.

Anonymous wrote:Box of Goya yellow rice with kidney beans. Add additional kidney beans. Done.

Anonymous wrote:New York Times has a good red beans and rice recipe that I make with andouille or kielbasa (if I can't find andouille). It's very good.

But I often just throw together a pot of black beans to eat with rice, in tacos or quesadillas, in rice bowls, or just as a side on it's own throughout the week. No formal recipe, but it's easy:

1-2 cloves garlic
1 yellow onion, diced
1 green pepper (or use whatever you have on hand), diced
2 cans low sodium, unseasoned black beans
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
Cayenne or ancho chili powder to taste
Salt and pepper to taste

Warm oil in dutch oven, garlic for one minute, then add onions with salt and pepper. After they are soft, add green peppers with salt and pepper. After about 8 minutes, add beans (rinse first) and about half a can of water, more if needed, plus all your seasonings. Cook low and slow, at least 20 minutes but sometimes I let them sit over very low heat for an hour or longer. If you intend to put them in something like a burrito or quesadilla, mash them with a fork after pulling them from the heat. They keep for 5 days in the fridge and reheat really well.