This is one of our most delicious bean recipes. It freezes beautifully and can be served in just about any way, including in tortillas, with rice, as a dip…
1 1/2 cups black beans, soaked overnight in 8 cups water and drained
8 cups more cold water
2 teaspoons chicken broth
2 teaspoons cumin
3 cloves garlic, minced
2 bay leaves
2 teaspoons oregano
1 teaspoon salt
1 medium onion, chopped
1 green pepper, chopped
2 tablespoons lemon juice
16 ounces tomatoes
rice, cooked as directed
green peas, cooked and cooled
yogurt or sour cream
Soak beans overnight. Drain.
Combine beans, water, chicken broth, cumin, garlic, bay leaves, oregano and salt. Bring to a boil. Reduce heat. Simmer, covered for 2 hours.
Add onion, green peppers, lemon juice and tomatoes. Cook 20-30 minutes more. Discard bay leaves.
To serve, ladle 1 cup bean mixture into bowl. Scoop ball of rice on top. Sprinkle with peas, scallions, tomatoes and sour cream.
This can be served in tortillas or in Mexican fried rice.
This can also be pureed and used as a dip.
Don’t just this by the name… Even though this is a bean dish, lentils none the less, it is delicious. We usually make a full hotel pan (around 20×12″), eat half for dinner and freeze the rest. We always serve ours with chips, salsa and sour cream, but hot sauce and cottage cheese also taste pretty good on top. Another way to serve it is with steamed cabbage.
1 3/4 cups lentils
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 onion, chopped
2 cloves garlic, minced
2 cups tomatoes, canned
2 large carrots, chopped
1/2 cup celery, chopped
3 cups cheddar cheese, shredded
Preheat oven to 375 degrees. Grease 9″ X 13″ pan.
Combine in pan: lentils, water, bay leaf, salt, pepper, spices, onion, garlic and tomatoes.
Cover tightly and bake 30 minutes.
Uncover and stir in: carrots and celery.
Cover tightly and bake 40 minutes or until vegetables are tender.
Sprinkle cheese on top. Bake 5 minutes more or until cheese melts.