Tag Archives: Black Beans

Fresh Mex~Grilled Chicken and Black Beans Quinoa Bowls

You know when you find a great deal on grocery items that you use all the time and you just can’t pass it up? Yes, that was me last week with this package of large boneless chicken breast. I would normally break down the package and freeze the breast individually. It was forecasted to be such a gorgeous day last Sunday that I decided to prep the chicken three ways, all cooked on the grill. This is the first of three recipes I will be sharing with you today. For today’s post I wanted to incorporate some quinoa and blacks beans to prepare a “rice bowl” but with quinoa instead. The combination of grilled vegetables and the raw, crispy vegetables wa tasty! Choose you favorite dressing to garnish with. No dressing? Drizzle on a little olive oil after the lime, salt and pepper and you are all set. Foods that are good for you and delicious! 

Fresh Mex ~Grilled Chicken Black Beans and Quinoa Bowls

Grilled Chicken Black Beans and Quinoa  Bowls

Fresh Mex Grilled Chicken Quinoa Bowls

You Will Need
4 grilled chicken cutlets, sliced thin
1 recipe for Black Beans and Quinoa
1 cup zucchini, grilled and diced
6 to 8 grilled sweet peppers and hot pepper mixed of your choice
1 cup carrots, shredded
1/2 cup tomatoes, diced
1/2 cup radishes, sliced
Cilantro, chopped
Lime
Hot Sauce
Your favorite dressing

Grilled Sweet Peppers and Zucchini

Choose some vegetables to be grilled for the quinoa bowls and keep some vegetables raw for their crispiness.

Some grilled and some raw veggies

Build Your Fresh Mex Quinoa Bowls

To each bowl add some quinoa in the center. Then you could let your guest build their own bowls with the ingredients available. Garnish with cilantro, lime juice, hot sauce or dressing. Recipes yield 4 to 6 servings.

Fresh Mex~ Grilled Chicken and Black Beans Quinoa Bowls

Fresh Mex~ Grilled Chicken and Black Beans Quinoa Bowls

*I was out of avocados on this day, but that really would have made this bowl awesome!

Dry Rub Grilled Chicken Breast

Dry Rub Grilled Chicken

Dry Rub Grilled Chicken Breast

4 cutlet style chicken breast (1 1/2 pounds more or less)
salt and pepper
1 1/2 tablespoons dry rub for chicken, homemade or store bought
Olive oil

Tips~ If you can’t find the chicken sliced thin, cutlet style, buy 2 large chicken breast and butterfly them in half. Cover with plastic and pound out to 1/3 inch so they are thin.

Dry Rub Grilled Chicken

Directions

1. Season chicken with salt and pepper, then add all of the dry rub to coat evenly. Cover and marinate for a 2 hours.

2.  Remove from refrigerator 30 minutes before grilling.   Prepare  outdoor grill for direct cooking at medium/high heat. Brush grates with oil and grill on high for about 3 minutes per side, let rest before slicing. If cooking indoors, cook in preheated skillet for 3 minutes per side, adding 2 tablespoons of olive oil while it preheats.

Dry Rub Grilled Chicken

 

For Black Beans and Quinoa

Black Bean and Quinoa

Ingredients

Olive oil
1/2 cup red or white onion, diced
3 cloves garlic, minced
1 serrano, minced
1/3 cup sun dried tomatoes, chopped fine
salt and pepper to taste
1 teaspoon oregano
1 teaspoon cumin seeds
1 cup quinoa, rinsed
Juice of 1 lime
1 3/4 cup chicken stock/broth
14 oz can black beans, drained and rinsed
2 tablespoons cilantro, chopped

Black Beans and Quinoa

 

Fresh Cilantro

Aromatics

Directions

1. Rinse the quinoa, drain and set aside. In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano and sun dried tomato. Season lightly with salt and pepper and saute for 6 to 7 minutes.

2. Add the oregano and cumin seeds and saute for 2 minutes. Add in the quinoa, lime juice and chicken broth. Stir gently to combine. Bring to a boil, reduce heat to a simmer, cover and cook for 15 to 20 minutes or until liquid has evaporated. Add the beans, cover and let set for 15 minutes. Use a fork to fold in the beans, add cilantro. Yields 6 servings.

Black Beans and Quinoa

 

Black Beans and Quinoa

Quick Cuban Style Black Beans~ Tasting Latin American

A few years ago I began teaching Mexican cooking classes at the local kitchen store. I also became very interested in learning some of the most popular dishes of Latin America. Besides Mexican food, Puerto Rican and Cuban food are also some of my favorites. The recipes are similar in ingredients when it comes to all three cuisines, with a few differences. Unlike many Mexican dishes, Cuban and Puerto Rican recipes will almost never include chile peppers in their ingredients.  For a while, I just could not get passed the idea of cooking without any chile peppers, lol! But, for a few years now, I often prepare meals and donate them to friends in need or groups of volunteers that help with local community projects.  And for those recipes, I have learned to scale way back on the chile peppers. It’s just my way of trying to help when I can and volunteer my time. As many of you know, I have been blessed with my dream job of working from home, cooking  and developing recipes  I love for the Hispanic Kitchen site.  It has been the most rewarding experience and continues to be a great blessing in my life. It’s the Hispanic Kitchen that inspired me to step outside my Mexican comfort zone and try my hand at a few popular Cuban dishes.  My friend Norma Torres, who is an awesome chef, blogger and recipe developer for Hispanic Kitchen as well prepares these most delicious Puerto Rican and Cuban recipes.

Quick Cuban Style Black Beans
Quick Cuban Style Black Beans

The Hispanic Kitchen site literally have thousands of delicious recipes posted from all over Latin America, Spain and the Caribbean.  Foods from Ecuador, Peru, Venezuela and Colombia are all equally delicious and ere definitely on my “To Try” list! For today’s post I am starting out with a quick and simple recipe for black beans. I prepared my first recipe for Ropa Vieja,(you can find recipe on my blog) which is a popular Cuban beef dish and is typically served with black beans and rice. And after spending all that time preparing the Ropa Vieja, I wanted a quick, but flavorful pot of black beans to serve with dinner that night.

Quick Cuban Style Black Beans
Quick Cuban Style Black Beans

Pulling ingredients I had available in my pantry and refrigerator, the Goya Jamon seasoning gives the beans a subtle flavor of smokiness. And the Knorr Sazon with garlic, onion, cilantro and achiote is great for any rice, bean or meat dishes. I keep them in my pantry at all times along with my regular spices. A quick and fresh version of sofrito is as easy as tomato, bell pepper, cilantro, garlic and onion. Freshly made is always the better option.

Quick Cuban Style Black Beans

Ingredients

2 roma tomatoes, roughly chopped
1/2 green bell pepper, roughly chopped
1/4 cup cilantro, chopped plus more for garnish
1/2 jalapeño, seeded. Here I go with the chile pepper!
1/4 cup water
Olive oil
2 cloves garlic, minced
1/2 cup white or spanish onion, diced
15 ounce can black beans in it’s broth
1 1/2 cups chicken broth
1 Goya Jamon season packet
1 Knorr Sazon with achiote, garlic, onion and cilantro season packet
1 teaspoon cumin
1/2 teaspoon white pepper
Salt to taste

*This recipe will have more broth than usual

Directions

1. In the blender, combine the tomatoes, bell pepper, cilantro, jalapeño (if using), 2 tablespoons olive oil half of garlic and half of onion. Pulse to blend until fairly smooth. I prefer to not add salt at this time since the season packets both contain some salt.

2. In a medium pot, heat 2 tablespoons of olive oil to medium heat. Add the remaining garlic and onion and saute for 5 minutes. Add the sofrito tomato mixture from the blender to the pot and cook for another 5 minutes.

3. Add all of the remaining ingredients to the pot. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Taste for salt, cumin and pepper and season to taste. Remove from heat, garnish with some fresh cilantro and ladle beans with broth over rice. Yields 4 servings.

Next time, I will try the low and slow version for this recipe using a smoky ham hock and dried black beans.
Next time, I will try the low and slow version for this recipe using a smoky ham hock and dried black beans.
Tex Mex meets Cuban! How about some Ropa Vieja Nachos with smoky black beans, tender flank steak, jalapeños and your favorite melting cheese.
Tex Mex meets Cuban! How about some Ropa Vieja Nachos with smoky black beans, tender flank steak, jalapeños and your favorite melting cheese.

You can find the recipe for Ropa Vieja and Homemade Tortilla Chips-Totopos right here on my blog site. Just type it into the search bar or  search under catergories.

Using homemade chips or a good quality store bought chip, this is a tasty twist on traditional Tex Mex Nachos.
Using homemade chips or a good quality store bought chip, this is a tasty twist on traditional Tex Mex Nachos.

Black Beans Prepared In The  Pressure. Thanks to one of my favorite Chef’s Tyler Florence, I finally decided to take the plunge and cook a batch of black beans in my pressure cooker. It seemed simple enough. With a few “La Piña” touches added to the recipe I was on my way!

My first time cooking black beans in the pressure cooker. I will never cook them any other way!
My first time cooking black beans in the pressure cooker. I will never cook them any other way!

Ingredients

Olive oil
1/2 cup diced white onion
3 cloves garlic, minced
1 serrano pepper, minced
2 bay leaves
1/2 teaspoon cumin seeds
1 pound black beans, rinsed
1 packet Goya Jamon seasoning
1/3 teaspoon pepper
1/4 teaspoon salt
6 cups water

*5 quart pressure cooker

I used a 5 quart pressure cooker for 1 pound of black beans
I used a 5 quart pressure cooker for 1 pound of black beans

1. Add 2 tablespoons oil to pressure cooker pot. Heat to medium, add onions, garlic, serrano, bay leaves and cumin seeds. Saute for 4 to 6 minutes.

2. Add the remaining ingredients and stir to combine.  Then right before you cook, add 2 more tablespoons of oil to the beans. The oil prevents the beans from foaming up and clogging the valve. Very important that you don’t skip that step. Follow manufacter’s directions for pressure cooker. Lock lid, heat to medium/high until safety valve seals and locks. When the pressure valve begins to spin, turn heat to low and set your timer for 35 minutes.  after about 20 minutes, I turned the heat up slightly to finish cooking. Gently remove from heat. Once lock and seals opens and releases, them remove the lid.

Just took the lid off and all that steamy goodness aroma...aaaaahhh!
Just took the lid off and all that steamy goodness aroma…aaaaahhh!
All the times I have cooked black beans, they have never, ever come out this beautiful!
All the times I have cooked black beans, they have never, ever come out this beautiful!

Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)

Chuletas de Puerco  en Salsa (Pork Chops Braised in a Fresh Tomato Salsa). This recipe requires minimal ingredients to prepare, but the results are delicious.  Fresh tomato, chile serrano, onion and a few spices combined with bone in, thin pork chops, is, in my opinion, old school Mexican cooking. This is one of my Mom’s quick weeknight meals that she would prepare often. It’s fairly inexpensive to prepare and was good for feeding our large family. This is one of my husband’s favorite dishes, so it’s on my meal planner at least once a month.   If you were preparing this recipe in the slow cooker, I would double the recipe. Layer the seasoned chops in between the fresh salsa from blender and top with sliced onions. Cook on low overnight and reheat for dinner the next day!

Chuletas de Puerco en Salsa
Chuletas de Puerco en Salsa (Thin Pork Chops Braised in a Fresh Tomato Salsa)

Ingredients

1 1/2 to 2 pounds, bone in thin pork chops (4 chops)
Salt
Pepper
Garlic powder
Cumin
Olive oil
3 to 4 large roma tomatoes, quartered
1 large white onion, sliced thin
2 serrano chiles, roughly chopped
2 cloves garlic, sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/2 teaspoon pepper
Salt to taste
2/3 cup water
*1 medium white or sweet potato, diced and fried until crispy, optional
Cilantro for garnish, optional

Simple and Fresh Ingredients. Chuletas de Purco en Salsa
Simple and Fresh Ingredients. Chuletas de Puerco en Salsa

Directions 

1. Season the pork on both sides with salt, pepper, garlic powder and cumin, set aside.

2. In a large skillet preheat 3 tablespoons of olive oil to medium heat for 3 to 5 minutes. While pan heats up, in the blender, combine the tomatoes, 1/4 of onion, serrano peppers,  garlic, bouillon, cumin, oregano, pepper, salt to taste and water. Blend on high until smooth, set aside.

3. Sear and brown the pork for 3 to 4 minutes per side or until nicely browned. Remove pork from skillet onto a plate. In that same skillet, add the sauce from blender, reduce heat to a simmer and let sauce cook for 6 to 8 minutes. Taste for salt. Add the pork back into the sauce, top with onions and cilantro, cover partially with lid and continue cooking for 25 to 30 minutes. Before serving, fold in the cooked  potato if using, cook just until warm. You want the sauce to reduce and thicken. Serve with rice, beans and warm tortillas. Yields 4 servings.

 

Chuletas de Puerco en Salsa, Arroz y Frijol Negro (Pork Chops Braised in a Fresh Tomato Salsa)
Chuletas de Puerco en Salsa, Arroz y Frijol Negro (Pork Chops Braised in a Fresh Tomato Salsa)

Click onto the picture below for Mexican Red Rice Recipe @the Hispanic Kitchen. For Black Beans, add 2 cups blacks beans in broth to the blender. Season(to taste) with chile ancho powder, garlic powder, onion powder, cumin, salt and pepper. Add 1/2 cup chicken broth and blend until smooth. Add beans to a preheated pan with 2 tablespoons of olive oil. Cook to reduce  and thicken for a few minutes.

Chuletas de Puerco en Salsa
Chuletas de Puerco en Salsa