Category Archives: Beans

Black Beans and Rice

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste
4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Credit Classic and Simple: Black Beans and Rice | Mel’s Kitchen Cafe.

Southern-Style Black-Eyed Peas with Bacon

– serves 8 –
Adapted from Braise by Daniel Boulud.

1 pound dried black-eyed peas
5 ounces (6 slices) bacon, cut into 3/4-inch squares
2 red onions, peeled and sliced
4 garlic cloves, peeled and chopped
1 tablespoon dried oregano or Italian seasoning
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 teaspoon coarse sea salt or kosher salt
2 teaspoons Tabasco or other hot sauce
Fresh flat-leaf parsley leaves, for garnish

1. The day before you plan to serve this dish, put the peas in a bowl, cover with water by at least 2 inches, and refrigerate. The next day, drain well before using.

2. Center a rack in the oven and preheat the oven to 275ºF.

3. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.

4. Add the onions, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for 8 minutes. Add the drained peas, bay leaves, salt, and 6 cups water. Bring to a simmer, cover, and transfer to the oven.

5. Braise until the peas are tender, at least 1 hour 15 minutes. Stir in the Tabasco, sprinkle with the parsley, and serve.

Credit: Healthy and Delicious: Southern-Style Black-Eyed Peas with Bacon | Serious Eats : Recipes

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

via U.S. Senate: Reference Home > Senate Bean Soup.

Tomato, White Bean, Bacon Soup


* 1/4 pound bacon, diced
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cups peeled, chopped potatoes (recommend Yukon Gold)
* 6 cups chopped fresh tomatoes (or canned whole tomatoes with juice)
* 2 cups chicken broth
* 1 Tbsp dark brown sugar
* 1 can white beans, drained
* Salt and pepper to taste


1 Cook bacon on medium heat in a large saucepan until lightly browned and fat is rendered. Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel.

2 Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft. Add the minced garlic and cook a minute more. Add the chopped peeled potatoes and cook a few minutes more.

3 Add the tomatoes and chicken broth. Cook until potatoes are cooked through, about 20 minutes (or longer).

4 Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

5 Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.

Serves 8-10. Serve with crusty bread.

Credit: Tomato, White Bean, Bacon Soup Recipe | Simply Recipes

Black Beans and Rice

-makes 4 generous servings-
Adapted from Madhur Jaffrey’s World Vegetarian.


* 2 cups (12 ounces) dried black beans, picked over, washed, and drained
* 4 to 5 garlic cloves, peeled and coarsely chopped
* 1 large red or green bell pepper, cored, seeded, and chopped into 1/4-inch dice, divided (this should be at least 1 cup total; you might want to add an extra pepper if it is less, but it isn’t crucial)
* Scant cup chopped cilantro, divided
* Salt
* 1/4 cup olive oil
* 1 medium onion, peeled and finely chopped
* 4 cups cooked plain long-grain rice (1 1/3 cups raw; I used brown but white would be good, too)
* Freshly ground black pepper


1. Soak the beans overnight in water to cover by 5 inches. Alternatively, you could put the beans in a pot with the same amount of water, bring to a boil, and boil hard for 2 minutes; then cover, turn off the heat, and let the pot sit, covered, for 1 hour.

2. Drain the beans and put them in a large pot with 8 3/4 cups fresh water. Add the garlic, half of the diced pepper, and 1/4 cup plus 2 tablespoons chopped cilantro. Bring to a boil. Cover partially, adjust heat so the liquid simmers quite gently, and cook until the beans are fairly tender (1hour to1 1/2 hours). Stir in 2 teaspoons salt and cook another 15 minutes, until the beans are very tender. Drain the beans.

3. Put the oil in a pot or skillet large enough to hold all the ingredients and set over medium high heat. When the oil is hot, add the onion and remaining bell pepper. Stir and fry until the onion is translucent, turning the heat down if it begins to brown. Add the remaining cilantro (about 1/2 cup) and stir for a minute; then add the beans. Stir for 2 minutes, breaking up any clumps, and then add the rice. Stir to break up clumps of rice. Add salt and pepper to taste and continue to stir and fry until the rice and beans are heated through.

Credit: Serious Eats