My Ultimate Black Beans And Rice Recipe Try It Today!

Black beans and rice Black beans and rice make a great 30-minute vegetarian meal that’s hearty, delicious, and inexpensive! Ideal as a side dish or in a burrito bowl too.

Black Beans and Rice Ingredients

Here are the ingredients you’ll need to make this homemade black beans and rice recipe:

Oil: Brown onions and garlic in olive oil.
Onion and garlic: One chopped onion and two cloves of garlic add bold flavor.
Rice: This recipe calls for white rice, but brown rice will also work.
Stock: Vegetable stock makes the dish vegetarian, but chicken stock also works.
Beans: You’ll need about 3 ½ cups of drained black beans.
Spices: Season the beans and rice with cumin and cayenne pepper.

Black Beans and Rice Recipe 🍲 Try It Today!

Ingredients

2 ¼ cups dried split peas
2 quarts cold water, plus more as needed
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

How to Make Black Beans and Rice

You can also consult the complete recipe, one by one, but you can also receive a message from this place which you can attend when you prepare the news and see :

Cook the onion and garlic until the onion has softened.
Stir in the rice, add the broth, and boil.
Add the beans and spices.

What to Serve With Black Beans and Rice

This black beans and rice recipe is filling enough to work as a meal on its own. It also goes great with all kinds of Latin American dishes, from tacos to ropa vieja.

How to Store Black Beans and Rice

You can store leftover black beans and rice in an airtight container in the refrigerator for up to five days. Reheat thoroughly before enjoying. If you’re worried about the rice drying out in the microwave, stir in a splash of broth or water before you zap it.

Allrecipes Community Tips and Praise

“The recipe was very simple and easy to follow,” explains Charles. ‘I don’t have any thigh broth on it, I don’t need to replace it with adobo (with extra in the bowl) and the bowl is on the broth part.

“It was just the right amount of heat for my tastebuds,” says Walter Cote. “Had it as a side with beef fajitas and a green salad. It would be a good meatless dish or maybe with some chorizo! Will make it again.”

“Makes good stuffing for bell pepper and goes great with Cheddar cheese,” according to Rachel Roar. “Will eat again!”.

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low-fat vegetable broth
3 ½ cups canned black beans, drained
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Directions

Heat oil in a saucepan over medium-high heat. Add the onion and garlic. Cook and stir until the onions are tender, about 4 minutes. Add the rice until covered. Cook and stir for 2 minutes.
Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed about 20 minutes.
Stir in beans, cumin, and cayenne; cook until beans are warmed through.

Falafel with Canned Chickpeas

Falafel is made with canned chickpeas — just like the ones you taste in a Greek restaurant! This recipe makes about 12 patties. Serve with hummus or tzatziki sauce.

Ingredients

1 ½ (15 ounces) cans chickpeas, drained.
1 ½ onions, chopped.
¾ cup chopped fresh parsley.
3 cloves garlic, chopped.
2 eggs.
1 tablespoon ground cumin.
1 ½ teaspoons ground coriander.
1 ½ teaspoon salt.
1 ½ teaspoons lemon juice.
1 ½ teaspoons baking powder.
1 pinch ground black pepper, or to taste.
1 pinch cayenne pepper, or to taste.
1 ½ cups bread crumbs.
1 tablespoon olive oil, or as needed.

Directions

Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender; blend until smooth.

Mix the eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne pepper in a bowl. Add chickpea mixture and mix. Add bread crumbs slowly and combine using your hands until the mixture will hold together when frying.

Heat oil in a skillet over medium-high heat. Form the mixture into twelve 3-inch diameter patties. Fry patties in hot oil until browned, 3 to 4 minutes per side.

Cream of Asparagus Soup

This easy creamy asparagus soup is perfect for making the most of fresh asparagus when it’s in season — take advantage!

Cream of Asparagus Soup Ingredients

Here are the ingredients you’ll need to make this homemade cream of asparagus soup recipe:

Asparagus: This recipe starts with a pound of asparagus, trimmed and cut into one-inch pieces.
Broth: Use store-bought or homemade chicken broth.
Onion: A chopped onion lends a welcome depth of flavor.
Butter and flour: A thick roux is made with butter and all-purpose flour.
Seasoning: Season the cream of asparagus with salt and pepper.
Milk: You’ll need a cup of milk for this rich soup.
Ice cream: Ice cream is absorbed into the velvety cream and contains a subtle acidity.
Lemon juice: Fresh lemon juice adds a wonderful glow.

How to Make Cream of Asparagus Soup

You can find the full step-by-step recipe below, but here’s a quick overview of what you can expect when making asparagus soup:

Cook the asparagus with broth and the onion until the asparagus is tender.
Transfer the mixture to a blender and chop until smooth.
Make the roux, stir in the remaining chicken broth, and bring to a boil.
Stir in the asparagus mixture and milk.
Place the sour cream in a bowl, stir in a ladleful of hot soup, then pour into the soup.
Stir in the lemon juice.
Heat the soup to serving temperature (do not boil).

How to Store Cream of Asparagus Soup

Store your leftover cream of asparagus soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.

Allrecipes Community Tips and Praise

“Perfect for a rainy fall day,” according to Debrazmiller.

“I just made this soup,” says Margie Dacey. “I followed the instructions and didn’t make any substitutions or additions. It was easy to make and delicious!”

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces.
1 (14.5 ounces) can of chicken broth, divided.
½ cup chopped onion.
2 tablespoons butter.
2 tablespoons all-purpose flour.
1 teaspoon salt, or to taste.
1 pinch ground black pepper.
1 cup milk.
½ cup sour cream.
1 teaspoon fresh lemon juice.

Directions

Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan. Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 12 minutes, until asparagus is soft without a lid. Transfer the mixture to a blender, puree until smooth, and set aside.
In the same saucepan, melt the butter over medium heat. Add the flour, salt and pepper. Cook, stirring constantly, for 2 minutes.
Increase heat to medium and add remaining chicken stock, stirring constantly until the mixture boils. Stir in asparagus purée and milk.
Place the sour cream in a small bowl and add a ladleful of hot stock until well blended. Pour into the broth and stir in the lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

Split Pea Soup

There’s nothing like classic split pea soup to satisfy your comfort food craving. This split pea soup recipe is complete with ham, hearty veggies, and simple seasonings.

Split Pea Soup Ingredients

These are the ingredients you’ll need to make this top-rated split pea soup recipe:

Dried split peas: Find dried split peas on the dried beans and rice aisle.
Cold water: Soak the peas for at least eight hours in cold water. You’ll also need two quarts of cold water for the soup itself.
Hambone: A ham bone is cooked with peas, adding a wonderfully meaty flavor.
Vegetables: You’ll need two onions, three carrots, three celery stalks, and one potato.
Spices and seasonings: This split pea soup recipe is seasoned with salt, black pepper, and dried marjoram.

How to Make Split Pea Soup

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade split pea soup:

Soak, drain, and rinse the split peas. Could you place them in a pot?
Add the water, ham bone, onions, and seasonings to the pot.
Bring to a boil, then simmer for about 90 minutes.
Remove the meat from the ham bone and return the meat to the pot.
Add the vegetables and cook until the vegetables are tender.

How to Quickly Soak Split Peas

If you need a faster method, bring water and peas to a boil in a large pot. Remove pot from heat, cover, and let stand for one hour. Drain and rinse before using.

How to Thicken Split Pea Soup

The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

How to Store Split Pea Soup

Allow the split pea soup to cool, then transfer the leftovers to an airtight container and store in the refrigerator for three to four days. Reheat on the stove or in the microwave.

Can You Freeze Split Pea Soup?

Yes, you can freeze split pea soup with ham for up to three months. Ladle the cooled soup into zip-top bags, but leave about an inch of room at the top (the soup will expand as it freezes). Squeeze out the excess air, seal, wrap the bag in foil, and freeze flat.

Allrecipes Community Tips and Praise

“I enjoy this soup,” says Boris Karloff. “It is easy to make and so versatile. I added a lot of herbs because I wanted the soup to taste like my mom’s pea soup. She used a ham bone, and I used ham steaks. It tasted the same.”

“This is my all-time favorite recipe for split pea soup,” raves JESSICA OKAL. “I have tried several recipes and I always go back to this one. This recipe also works well in my pressure cooker.”

“I am so happy that this is the same recipe that my mom used to make,” according to Kurt Jeffers. “I never thought that a recipe could ever really bring back those special moments from your youth. This one did.”