Type what you have

Ingredients

• ✓ black bean
• chicken broth
• jalapeno pepper
• chili powder
• cumin
• cayenne pepper
• black pepper
• garlic powder
• hot pepper sauce

Instructions

1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

Ingredients

• ✓ black bean
• chicken broth
• tomato
• green chile pepper
• tomato
• chicken
• garlic
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

By VickiS

Ingredients

• ✓ black bean
• chicken soup base
• corn
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black bean
• olive oil
• chicken breast
• onion
• garlic
• tomato
• water
• corn
• chicken bouillon granules
• adobo sauce
• sugar
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. 2 Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.

By Cassie

Ingredients

• ✓ black bean
• vegetable oil
• chicken breast
• fajita seasoning
• red bell pepper
• green bell pepper
• poblano pepper
• onion
• fire roasted diced tomato
• chicken broth
• hot sauce
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Ingredients

• ✓ black bean
• olive oil
• onion
• carrot
• celery
• garlic
• chili powder
• cumin
• black pepper
• vegetable broth
• corn
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, celery, and garlic in hot oil for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute.
3. 3 Stir in vegetable broth, 2 cans beans, and corn. Bring to a boil.
4. 4 Meanwhile, process remaining 2 cans beans and tomatoes in a food processor or blender until smooth.
5. 5 Stir into boiling soup, reduce heat to medium, and simmer for 15 minutes.

By YCHRISTINE

Ingredients

• ✓ black bean
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• chicken broth
• ham
• salt
• cumin
• black pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in onion, bell pepper, carrot, and garlic; cook until tender, about 5 minutes. Mix in 1/2 of the black beans, then add chicken broth.
2. 2 In a blender, purée remaining beans until smooth; stir into the pot and bring soup to a boil. Reduce the heat to low. Mix in ham, salt, cumin, and pepper; simmer for 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

By FLOPORAMA

Ingredients

• ✓ black bean
• olive oil
• onion
• garlic
• red bell pepper
• mango
• banana
• cumin
• ginger
• hot pepper sauce
• coconut milk
• vegetable broth
• salt
• pepper
• sour cream
• red bell pepper

Instructions

1. 1 Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
2. 2 Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

By Doug Matthews

Ingredients

• ✓ black bean
• black pepper
• salt
• cayenne pepper
• cinnamon
• whole kernel corn
• tomato
• chickpea
• pinto bean
• vegetable broth
• cumin
• chili powder
• adobo sauce
• chipotle pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Ingredients

• ✓ black bean
• sour cream
• green onion
• lime juice
• red chile
• sambal paste
• green onion
• black pepper
• water
• salt
• cumin
• cayenne pepper
• oregano
• chicken broth
• garlic
• onion
• bacon

Instructions

1. 1 Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
2. 2 Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
3. 3 Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
4. 4 Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
5. 5 Stir in black pepper and cumin. Add salt to taste.
6. 6 Make the relish by stirring together minced green onion, sambal paste, and lime juice.
7. 7 Serve garnished with relish, chopped green onions, and sour cream.

By John Mitzewich

Ingredients

• ✓ black bean
• green onion
• monterey jack cheese
• avocado
• tortilla chip
• cilantro
• green chile pepper
• hominy
• corn kernel
• chicken breast
• oregano
• chili powder
• water
• chicken broth
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Ingredients

• ✓ black bean
• pepper
• salt
• cumin
• chili powder
• cilantro
• hot pepper sauce
• lime juice
• garlic powder
• white chicken
• cream of chicken soup
• tomato
• green chili
• tomato
• chickpea
• hominy
• banana pepper
• onion
• chicken bouillon
• water

Instructions

1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Ingredients

• ✓ black bean
• cilantro
• black pepper
• salt
• cayenne pepper
• oregano
• cumin
• chili powder
• water
• tomato
• hominy
• enchilada sauce
• garlic salt
• garlic
• adobo sauce
• chipotle pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Ingredients

• ✓ black bean
• coconut milk
• green pea
• chicken stock
• water
• lime juice

Instructions

1. 1 In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

By carolpeitzsch

Ingredients

• ✓ black bean
• bacon
• onion
• jalapeno pepper
• coconut water
• white cooking wine
• cumin
• bay leaf

Instructions

1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Ingredients

• ✓ black bean
• cooking spray
• pork roast
• garlic
• recaito
• green olive
• sazon seasoning
• achiote
• long grain rice
• water

Instructions

1. 1 Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2. 2 Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

By CrazyCat

Ingredients

• ✓ black bean
• vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• long-grain rice
• corn
• coconut milk
• scotch bonnet hot sauce
• thyme
• kosher salt
• black pepper
• brown sugar
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
2. 2 Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Cybergy

Ingredients

• ✓ black bean
• cilantro
• balsamic vinegar
• tomato paste
• water
• cannellini bean
• kidney bean
• tomato
• clove
• salt
• sugar
• chile powder
• paprika
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Ingredients

• ✓ black bean
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• milk
• egg
• lime juice
• cilantro
• red onion
• red bell pepper
• pineapple
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ black bean

Instructions

1. 1 Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

By LauraF

Ingredients

• ✓ black bean
• water

Instructions

1. 1 Cover black beans with 3 cups water in a large bowl; let sit for 5 minutes. Discard anything that floats to the surface. Drain.
2. 2 Cover black beans with 3 cups fresh water in a large bowl; cover. Let soak, 4 hours to overnight. Drain.
3. 3 Combine soaked beans and 3 cups fresh water in a rice cooker. Cook on "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.

By chantal

Ingredients

• ✓ black bean
• spread
• onion

Instructions

1. 1 Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in beans and cook, mashing with potato masher or fork, 4 minutes or until desired consistency.

By Country Crock

Ingredients

• ✓ black bean
• lemon juice
• basil
• garlic powder

Instructions

1. 1 Process black beans, lemon juice, basil, and garlic powder together in a food processor until thick.

By thepurplebaker

Ingredients

• ✓ black bean
• water
• brownie mix
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

By Mary B Smith

Ingredients

• ✓ black bean
• vegetable broth
• salsa
• cumin
• sour cream
• green onion

Instructions

1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

By Maryanne

Ingredients

• ✓ black bean
• mild salsa
• vegetable broth
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
2. 2 Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

By theveghead

Ingredients

• ✓ black bean
• balsamic vinegar
• ketchup
• apple cider vinegar
• salt
• onion powder
• chili powder

Instructions

1. 1 Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

By afb

Ingredients

• ✓ black bean
• bacon drippings
• onion
• liquid smoke
• molasses
• brown sugar
• jalapeno pepper

Instructions

1. 1 Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
2. 2 Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

By ReneeW

Ingredients

• ✓ black bean
• white rice
• chili powder
• green bell pepper
• swiss cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Ingredients

• ✓ black bean
• guacamole seasoning mix
• avocado
• corn
• tomato

Instructions

1. 1 Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
2. 2 Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

By McCormick Spice