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Tag: black beans

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and half of the scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with remaining scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.

Beef with Black Bean Sauce

Beef with Black Bean Sauce

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Yield: 3 to 4

Woks of Life

Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!

Tenderize beef:

  • 1lb beef flank steak or beef chuck (thinly sliced against the grain)
  • 1tsp baking soda
  • ¼cup water

Velvet beef:

  • 2tsp cornstarch
  • 2tsp vegetable oil
  • 2tsp oyster sauce
  • 1tsp Shaoxing wine

For the rest of the dish:

  • 1½cups low sodium beef or chicken stock
  • 2TBS black bean and garlic sauce (such as Lee Kum Kee)
  • 1TBS oyster sauce
  • ½tsp sugar
  • ½tsp dark soy sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper (or to taste)
  • 2TBS vegetable oil
  • ⅔cup onion (cut into 1-inch/2.5cm pieces)
  • 1cup red bell pepper (cut into 1-inch/2.5cm pieces)
  • 1TBS Shaoxing wine
  • 1cup snow peas (trimmed)
  • 1½TBS cornstarch (mixed into a slurry with 2 TBS water)


Tenderize beef: In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.

Velvet beef: Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.

Premix sauce: In a liquid measuring cup, mix the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

Stir fry: Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil around the perimeter of the wok. Add the beef in 1 layer and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them.

Next, add the Shaoxing wine to deglaze the wok.

Stir in the sauce mixture you made earlier. Bring to a simmer and add the beef (along with any juices) back to the wok. Stir, then add the snow peas.

Bring the contents of the wok to a simmer.

Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock, if it’s too thin, add more slurry).

Cook until the snow peas are just crisp-tender.

Serve immediately with steamed rice!

Tips & notes:

Prep time includes inactive marinating time! Actual active prep is about 20 minutes.

Fajita-Spiced Chicken/Pork/Steak

Fajita-Spiced Chicken/Pork/Steak

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with Rice, Black Beans & Cilantro-Lime Crema

Yield: 2

Your choice of chicken, pork or steak coated in a blend of fajita-style spices, seared in a hot pan, and topped with a bright, tangy cilantro-lime crema atop a bed of fluffy, garlicky tomato rice with hearty black beans.
Prep: 5 Cook: 35

  • 1tomato
  • ½cup white rice
  • ¼oz cilantro
  • 10oz protein (pork cutlet, chicken breast or steak)
  • 1clove garlic
  • 8oz black beans
  • 1oz chicken stock concentrate
  • 1TBS fajita spice blend
  • 1lime
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Dice tomato into ¼-inch pieces. Peel and mince or grate garlic. Drain beans.

Cook rice & beans:

In a medium pot, combine rice, tomato, garlic, beans, stock concentrate, ¾ cup water, 1 tsp Fajita Spice Blend (you’ll use more later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-22 minutes.

Keep covered off heat until ready to serve.

Finish prep & make crema:

While rice cooks, roughly chop cilantro. Quarter lime.

In a small bowl, combine sour cream, cilantro, and juice from one lime wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Cook protein:

Pat protein dry with paper towels. (Optional: tenderize protein with jacquard.) Season all over with 1 tsp Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add protein and cook until browned and cooked through:

chicken (160°F) 3- to 5-minutes per side, depending on thickness.

pork  (140°F) 3- to 6-minutes per side, depending on thickness.

steak to desired doneness, 3- to 7-minutes per side, depending on thickness.

Tip: If protein starts to brown too quickly, lower the heat and cover pan.

Transfer to a cutting board to rest.

Finish rice & beans:

Fluff rice and beans with a fork and stir in 1 TBS butter.

Finish & serve:

Divide rice and beans and protein between plates in separate sections. Pour the resting juices over protein and drizzle with crema. Serve with any remaining lime wedges on the side.

Slice chicken, pork or steak against the grain.

Fajita Spice Blend

Makes 1 TBS

2          tsp paprika
1/2       tsp onion powder
1/2       tsp garlic powder
1/2       tsp chili powder
1/2       tsp cumin
1/2       tsp oregano

Tex-Mex Beef & Black Bean Rice Bowls

Tex-Mex Beef & Black Bean Rice Bowls

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with Lettuce, Tomato & Scallion Crema

Yield: 2

Hello Fresh

We love to end a day with a hearty meal that balances delicious flavors and enticing textures. This dish is everything you love about the inside of a burrito piled high into one satisfying bowl. You’ll sauté ground beef with aromatic scallions, garlic, and cumin, then serve over fluffy rice and hearty black beans topped with a salad of crisp lettuce, juicy tomato, and a dollop of scallion crema for cooling creamy contrast.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 1clove garlic
  • 10oz ground beef
  • 8oz black beans
  • 2scallions
  • 1baby lettuce
  • 1Roma tomato
  • 1tsp cumin
  • 1½sour cream
  • salt & pepper
  • 1tsp cooking oil

Cook rice & beans:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 10 minutes.

Drain beans.

Once rice has cooked 10 minutes, stir in drained beans, cover and cook until rice is tender, 5- to 8-minutes more.

Prep:

While rice and beans cook, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce, thinly slice half the lettuce crosswise into ribbons. Dice tomato into ¼-inch pieces, season with salt and pepper.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, scallion whites, garlic, cumin, salt, and pepper.

Cook, breaking up meat into pieces, until cooked through, 4- to 6-minutes. Taste and season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make crema:

In a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish rice & beans:

Fluff rice and beans with a fork, taste and season with salt and pepper.

Serve:

Divide rice and beans and beef mixture between shallow bowls in separate sections. Top everything with sliced lettuce, tomato, and scallion crema. Serve.

Butter-Basted Southwestern Pork Chops

Butter-Basted Southwestern Pork Chops

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with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema

Yield: 2

Simple and delicious pork chops with a Mexican-style spice blend of cumin, garlic, and oregano. Topped with melted butter over the chops to create a tasty browned crust and seal in the juices. For a side, roasted sweet potatoes and creamy black beans topped with melted Monterey Jack cheese. Topped with a spoonful of fresh pico de gallo, and drizzled with lime crema.
Prep: 10 Cook: 30

  • 1sweet potato
  • 25-oz boneless pork chops
  • ¼cup Monterey jack cheese
  • 1lime
  • 114-oz can black beans
  • 1TBS fajita spice blend
  • 1½TBS sour cream
  • 4oz pico de gallo
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.

Roast sweet potato:

Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook pork:

Pat pork dry with paper towels and tenderize with a Jaccard, season all over with the Fajita Spice Blend and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Add 1 TBS butter topan, stir until melted, then spoon over pork until coated.

Turn off heat, transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

Mix crema:

While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make jumble:

Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt, cook, stirring occasionally, until beans are warmed through, 2- to 3-minutes.

Add roasted sweet potatoes and juice from one lime wedge, toss to combine.

Finish & serve:

Slice pork crosswise.

Divide sweet potato jumble and pork between plates, top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side. Add some white corn tortilla  chips for an extra crunch.

Fajita Spice Blend:

Makes 2¼ tsp :

  • 4parts paprika           1 tsp
  • 1part onion powder ¼ tsp
  • 1part garlic powder  ¼ tsp
  • 1part chili powder    ¼ tsp
  • 1part cumin               ¼ tsp
  • 1part oregano           ¼ tsp
Smoked Chicken, Broccoli, Black Bean Soup

Smoked Chicken, Broccoli, Black Bean Soup

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Yield: 4 Servings

George’s at the Cove, San Diego

Circa 2012: I first had this around 2012, but I’m sure it’s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I’m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to me.

  • ½cup (8 TBS) unsalted butter
  • ½cup diced carrots
  • ½cup diced onions
  • ½cup diced celery
  • 1cup broccoli stems, peeled & diced
  • 2tsp dried thyme
  • 2tsp dried oregano
  • 1tsp dried sweet basil
  • ¼cup dry white wine
  • 4cups chicken stock, hot. See note below.
  • 1TBS Worcestershire sauce
  • ½tsp Tabasco sauce
  • 1cup cooked black beans
  • 1cup broccoli florets
  • 2cups heavy cream
  • 2TBS cornstarch mixed with a small amount of warm water (optional)
  • salt and ground black pepper, to taste
  • 1cup diced smoked chicken, see below


Note: This is a restaurant recipe and they are using homemade stock which is very gelatinous. If you are using canned stock, add 3 or 4 packets (7.5 – 10 tsp) of unflavored gelatin to the stock and let it bloom for ten minutes before heating.  This is important to the final texture of the soup.

In a sauce pan over medium heat, melt 1/4 cup (4 TBS) butter. When it stops foaming, sauté carrots, onion, celery and broccoli stems for 5 minutes.

Add thyme, oregano and basil; sauté 5 minutes more.

Add wine and de-glaze pan. Add hot chicken stock and reduce by one-third.

Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes.

Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch slurry if desired).

Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

For the smoked chicken:

On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 mins.) George’s chef uses apple-wood chips and does not allow the grill to become too hot.

Note: You might try a couple of drops of liquid smoke on slowly sauteed chicken.