Type what you have

Ingredients

• ✓ black bean
• chile oil
• onion
• garlic
• red bell pepper
• quinoa
• vegetable broth
• chipotle pepper powder
• cayenne pepper
• corn kernel

Instructions

1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Ingredients

• ✓ black bean
• chickpea
• kidney bean
• green bean
• wax bean
• green pepper
• onion
• celery
• white sugar
• salad oil
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ black bean
• rotini pasta
• vegetable oil
• lime juice
• chili powder
• cumin
• salt
• garlic
• corn
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ black bean
• water
• quinoa
• olive oil
• lime
• cumin
• salt
• red pepper flakes
• cherry tomato
• green onion
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Ingredients

• ✓ black bean
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• corn
• red bell pepper
• green bell pepper
• black olive
• green onion
• salt
• garlic powder
• cumin
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ black bean
• kidney bean
• cannellini bean
• green bell pepper
• red bell pepper
• corn kernel
• red onion
• olive oil
• red wine vinegar
• cilantro
• lime juice
• lemon juice
• garlic
• white sugar
• salt
• cumin
• black pepper
• chili powder
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ black bean
• garlic
• bay leaf
• oregano
• salt
• oil
• onion
• rice

Instructions

1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Ingredients

• ✓ black bean
• olive oil
• onion
• green bell pepper
• celery
• garlic
• salt
• black pepper
• white rice

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
2. 2 Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

By Nat May

Ingredients

• ✓ black bean
• olive oil
• onion
• white rice
• garlic
• salt
• cumin
• cayenne pepper
• vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
6. 6 Serve and enjoy!

By Eileen Mintz

Ingredients

• ✓ black bean
• water
• olive oil
• garlic
• onion
• tomato
• carrot
• bacon
• parsley
• salt
• pepper

Instructions

1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Ingredients

• ✓ black bean
• olive oil
• onion
• green bell pepper
• garlic
• water
• tomato paste
• pimento
• vinegar
• salt
• sugar
• black pepper

Instructions

1. 1 Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. 2 Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. 3 Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

By momtoellis

Ingredients

• ✓ black bean
• vegetable oil
• onion
• garlic
• pork tenderloin
• water
• chorizo sausage
• chicken stock
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and garlic; cook until onion softens and turns translucent, 3 to 5 minutes. Transfer onion to a saucepan. Pour remaining 1 tablespoon vegetable oil into the skillet; place over medium-high heat. Add cubed pork; cook until well browned.
2. 2 Meanwhile, add ¾ black beans and water to a blender; pulse until finely chopped, but not quite smooth. Transfer bean purée to the saucepan; stir in remaining whole black beans, pork cubes, chorizo, chicken stock, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season with salt and black pepper before serving.

By MICHELLE0011

Ingredients

• ✓ black bean
• lemon juice
• sugar
• butter
• rum
• banana
• water
• brown rice
• tomato
• vegetable oil
• sausage
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ black bean
• onion
• red bell pepper
• green bell pepper
• bay leaf
• paprika
• cumin
• oregano
• hot green chile pepper
• garlic
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 In a large bowl, cover beans in water and soak overnight.
2. 2 Rinse beans and transfer to a large stock pot. Add onion, red and green bell peppers, bay leaves, paprika, cumin, oregano, chile peppers, and enough water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
3. 3 Test beans for tenderness; when tender add garlic and balsamic vinegar. Season to taste with salt and pepper.

By Richard Tebaldi

Ingredients

• ✓ black bean
• romaine lettuce
• tomato
• avocado
• red onion
• lime juice
• honey
• garlic
• cumin
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Ingredients

• ✓ black bean
• bacon
• onion
• green bell pepper
• cilantro
• garlic
• bay leaf
• chicken broth
• vinegar
• salt
• black pepper
• hot sauce

Instructions

1. 1 Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
2. 2 Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

By TYLOR9

Ingredients

• ✓ black bean
• vegetable oil
• onion
• garlic
• quinoa
• vegetable broth
• cumin
• cayenne pepper
• salt
• black pepper
• corn kernel
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.
3. 3 Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
4. 4 Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
5. 5 Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

By Hilary Bluestein-Lyons

Ingredients

• ✓ black bean
• olive oil
• garlic
• sugar
• bay leaf
• sazon seasoning
• garlic powder
• onion powder
• cumin
• oregano
• salt
• black pepper
• onion
• green bell pepper

Instructions

1. 1 Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
2. 2 Remove lid and adjust seasoning.

By mtndew2034

Ingredients

• ✓ black bean
• ground beef
• onion
• garlic
• taco seasoning mix
• corn
• tomato
• green chile
• tomato juice
• cilantro
• lime
• salt
• black pepper

Instructions

1. 1 Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

By Mama Fresh

Ingredients

• ✓ black bean
• celery
• bay leaf
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• salt
• cumin
• chile flake
• fire-roasted diced tomato
• water
• red wine vinegar
• hot pepper sauce

Instructions

1. 1 Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
3. 3 Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
4. 4 Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

By WorkingCookingMom

Ingredients

• ✓ black bean
• beef tongue
• water
• chipped beef
• chourico
• bacon
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ black bean
• vegetable oil
• onion
• leek
• garlic
• water
• brown sugar
• oregano
• cumin
• bay leaf
• salt
• black pepper
• crouton

Instructions

1. 1 Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
2. 2 Discard bay leaves from the soup. Serve with croutons.

By COSMO4

Ingredients

• ✓ black bean
• olive oil
• onion
• green onion
• garlic
• ham hock
• ham
• bacon
• bay leaf
• coriander
• salt
• pepper
• cilantro
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Ingredients

• ✓ black bean
• olive oil
• chicken thigh
• salt
• black pepper
• cilantro
• sweet potato
• red bell pepper
• salsa
• chicken broth
• garlic
• cumin
• allspice
• lime wedge

Instructions

1. 1 Heat olive oil in a large skillet. Season chicken with salt and pepper; sprinkle 1/4 cup cilantro over chicken thighs. Cook chicken in hot oil until browned, 3 to 5 minutes per side. Arrange chicken in the bottom of a slow cooker.
2. 2 Place black beans, sweet potatoes, and red bell pepper on top of chicken. Mix together salsa, chicken broth, 1/4 cup cilantro, garlic, cumin, and allspice in a bowl; pour into the slow cooker.
3. 3 Cook on Low for 4 hours. Garnish with lime wedges to serve.

By UpstateNY Cooker

Ingredients

• ✓ black bean
• canola oil
• chorizo sausage
• ham
• onion
• garlic
• sweet potato
• red bell pepper
• tomato
• green chile pepper
• water
• mango
• cilantro
• salt

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. 2 Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

By CRVGRL

Ingredients

• ✓ black bean
• olive oil
• green pepper
• yellow onion
• garlic
• tomato
• red wine vinegar
• cumin
• salt
• thyme
• red pepper flakes
• bay leaf
• long-grain white rice
• chicken stock

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes more.
2. 2 Add black beans, rice, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during cooking.

By jean

Ingredients

• ✓ black bean
• onion
• ham
• calabresa sausage
• garlic
• salt
• cumin
• black pepper
• bay leaf
• olive oil
• collard green
• cassava flour
• butter
• white rice
• orange
• cilantro

Instructions

1. 1 Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. 2 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. 3 Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. 4 Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. 5 Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. 6 Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

By GRECKLE

Ingredients

• ✓ black bean
• onion
• chicken breast
• tomato
• chicken broth
• sour orange juice
• white wine
• garlic
• cumin
• oregano
• kosher salt
• black pepper
• thyme
• water
• medium-grain white rice

Instructions

1. 1 Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
2. 2 Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
3. 3 Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

By Nicole Buchanan

Ingredients

• ✓ black bean
• bacon
• onion
• jalapeno pepper
• garlic
• water
• chicken broth
• red wine vinegar
• sazon seasoning
• cumin
• oregano
• bay leaf
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Ingredients

• ✓ black bean
• parsley
• onion
• bacon
• garlic
• vegetable oil
• pig tail
• pig ear
• pork belly
• bacon
• spicy sausage
• smoked sausage
• pig's foot
• pork ribs
• beef
• black pepper
• salt
• bay leaf
• water

Instructions

1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro