#heartybeans

Simmered for a long time in a crock pot, these hearty and flavorful cowboy beans combine pinto beans, ground beef, and a savory sauce with a hint of barbecue.

Ingredients: 1 lb dried pinto beans, soaked overnight. 1 lb ground beef. 1 onion, finely chopped. 1/2 cup ketchup. 1/4 cup brown sugar. 1/4 cup molasses. 2 tbsp mustard. 1 tbsp Worcestershire sauce. 1 tsp chili powder. 1/2 tsp garlic powder. 1/2 tsp black pepper. 1/2 tsp salt. 4 cups beef broth. 1 bell pepper, diced. 1 can 14 oz diced tomatoes, undrained. 1/2 cup barbecue sauce.

Instructions: In a skillet over medium heat, brown the ground beef; then, drain any excess fat. Soaked pinto beans, browned beef, chopped onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, black pepper, salt, chili powder, and garlic powder should all be combined in a big bowl. Blend thoroughly. Pour the mixture into the slow cooker. To the crock pot, add beef broth, chopped bell pepper, diced tomatoes with juice, and barbecue sauce. Mix everything together. Once the flavors have blended and the beans are soft, cover and cook on low for 8 to 10 hours. While cooking, stir from time to time, and before serving, adjust the seasoning if necessary.

Prep Time: 20 minutes

Cook Time: 480 minutes

These Instant Pot Mexican Black Beans are rich, flavorful, and perfect for any Mexican-inspired dish. Slow-cooked with aromatic spices, they're a versatile and nutritious addition to tacos, burritos, salads, or enjoyed on their own as a hearty side dish.

Ingredients: 1 lb dried black beans, rinsed and sorted. 1 onion, diced. 4 cloves garlic, minced. 1 jalapeno pepper, diced seeds removed for less heat, if desired. 1 bell pepper, diced. 1 tsp ground cumin. 1 tsp chili powder. 1 tsp smoked paprika. 1 tsp dried oregano. 1 bay leaf. 4 cups vegetable broth or water. Salt and pepper to taste. Fresh cilantro, chopped for garnish, optional. Lime wedges for serving, optional.

Instructions: Place the rinsed black beans, diced onion, minced garlic, diced jalapeno pepper, diced bell pepper, ground cumin, chili powder, smoked paprika, dried oregano, and bay leaf into the slow cooker. Pour in the vegetable broth or water, ensuring that the beans are fully submerged. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or until the beans are tender. Once cooked, remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A vibrant and flavorful vegan dish featuring green rice infused with spinach and cilantro, served with crispy plantain slices patacones and black beans. It's a nutritious and satisfying meal that celebrates the freshness of greens and the heartiness of beans and plantains.

Ingredients: 2 cups cooked rice. 1 cup spinach, chopped. 1 cup cilantro leaves, chopped. 2 cloves garlic, minced. 1 small onion, diced. 1 tbsp olive oil. Salt and pepper to taste. 2 ripe plantains. 1 can of black beans, drained and rinsed. 1 lime, cut into wedges.

Instructions: Put spinach, cilantro, garlic, onion, olive oil, salt, and pepper in a blender. To make the green sauce, blend everything together until it's smooth. Place the pan on medium heat. Add the green sauce to the pan and stir it around a few times during the five minutes of cooking. Mix the green sauce with the cooked rice in the pan. Mix everything together well, and cook for 5 more minutes. Do not peel the plantains. Instead, cut them into thick slices. Spread the plantain slices out on a separate pan and heat the oil. Fry them until both sides are golden brown. Take out the extra oil and drain it on paper towels. Put black beans on top of the green rice and serve it with patacones. Add lime wedges as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A flavorful and comforting dish, this red kidney bean curry served with rice, known as Rajmah Chawal, is a popular vegetarian meal in many Indian households. The hearty beans are simmered in a fragrant tomato-based sauce infused with aromatic spices, resulting in a deliciously satisfying dish.

Ingredients: 1 cup dried red kidney beans, soaked overnight and drained. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 green chili, minced. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. 1 teaspoon garam masala. 1 can 14.5 ounces diced tomatoes. 2 cups water. Salt, to taste. 2 cups cooked rice, for serving. Fresh cilantro leaves, for garnish.

Instructions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes. Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly. Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Season the curry with salt, to taste. Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 90 minutes

A filling and aromatic dish made with tender beef and healthful beans simmered in a rich tomato-based broth. Ideal for a hearty and filling dinner.

Ingredients: 1 lb dried beans kidney or black beans. 1 lb beef stew meat, cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup beef broth. 1 bell pepper, diced. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Soak the dried beans in water for a whole night. After draining, rinse. Warm up the olive oil in a big pot on medium heat. Add the garlic and onions, and saut until aromatic. Add the beef cubes and sear them all over. Add the diced tomatoes, soaked beans, bell pepper, chili powder, cumin powder, and salt and pepper to the mixture. Once the mixture reaches a boil, lower the heat to a simmer, cover, and cook for two to three hours, or until the beef is thoroughly cooked and the beans are soft. If needed, adjust the seasoning and serve hot.

Prep Time: 20 minutes

Cook Time: 180 minutes