Does someone have a "Black Bean & Rice" recept?

i've search some recipes for you from allrecipes.com Black Bean Soup with Rice and Sherry SUBMITTED BY: Melissa "Takes a very long time -- but it's worth it." INGREDIENTS 1 cup dry black beans 1 quart beef broth 1 quart chicken broth 1/2 pound smoked ham hock 1 large onion, sliced 1 carrot, sliced 4 sprigs fresh parsley 2 cloves garlic 1 teaspoon ground thyme salt and pepper to taste 1 1/2 cups uncooked white rice 1/2 cup dry sherry 1 small red onion, diced DIRECTIONS Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight. Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours. Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper. In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes. Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion. Black Bean Rice Burgers SUBMITTED BY: Laura Wimbrow "A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. 'My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often,' relates Laura Wimbrow of Ocean City, Maryland." INGREDIENTS 1 (15 ounce) can black beans, rinsed and drained 1 cup cooked brown rice 1 small onion, finely chopped 1 egg, lightly beaten 6 tablespoons salsa, divided 1/4 cup reduced-fat sour cream 4 lettuce leaves 4 slices reduced-fat Cheddar cheese 4 hamburger buns, split DIRECTIONS In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned. In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Nutritional Analysis: One sandwich equals 368 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 875 mg sodium, 52 g carbohydrate, 8 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat. Black Bean and Rice Enchiladas SUBMITTED BY: Christie Ladd "I love Mexican food, but I'm always looking for ways to make it more healthy. I 'renovated' a dish that I have enjoyed in restaurants to suit my taste and lifestyle. --Christie Ladd of Rockville, Maryland" INGREDIENTS 1 green pepper, chopped 1 medium onion, chopped 3 garlic cloves, minced 1 tablespoon olive oil 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes and green chilies 1/4 cup picante sauce 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 2 cups cooked brown rice 8 (6 inch) flour tortillas, warmed 1 cup salsa 1 cup reduced fat shredded Cheddar cheese 3 tablespoons chopped fresh cilantro leaves DIRECTIONS In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Black Beans and Rice SUBMITTED BY: Robyn Webb "The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." INGREDIENTS 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, minced 3/4 cup uncooked white rice 1 1/2 cups low sodium, low fat vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 1/2 cups canned black beans, drained DIRECTIONS In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Here's one from cooks.com CUBAN BLACK BEANS AND RICE 1 lb. dry black beans 8 c. water 1 lg. onion, chopped 3 green peppers, chopped 1 clove garlic, chopped 1/2 c. olive oil 1/4 lb. ham bone (optional) 3 bay leaves 1 tbsp. salt 1 oz. white bacon 12 c. vinegar Raw chopped onion Soak beans in 4 cups of water overnight, after washing them thoroughly. Keep the water for cooking and add 4 more cups of water. Fry slightly the onions, green peppers and garlic in olive oil. Combine all ingredients except vinegar. Cook on stove with low heat until beans are tender and the liquid has thickened. Takes 3-5 hours. Serve over rice with vinegar and raw chopped onions.

never ate black beans and rice I always go for red beans and rice cajun style. If you can think of what it tastes like you can make up your own reciepe . In dishes that I like at a resturant I pick out the flavors I have tasted in it and then go make my own also my son comes up with good ones too

actually in my place i like "humba". it's like pork cooked with soy sauce, sugar, black beans, water, leaf of laurel, black pepper, azusena and etc. i have tasted a lot of versions of this "humba" and i only like it when it has less oil on it and it's not too sweet, salty or sour. when it comes to rice, my all time favorite is valenciana. I can live with it even if i will eat it for a week 3 times a day.

I get severla of my recipes at cdkitchen.com This is a favorite of ours but the have some others that are pretty good as well. Black Beans & Rice Recipe Ingredients: 3 tablespoons cooking oil 1 medium onion; chopped 2 medium sweet green/red peppers; seeded and diced * 2 cloves garlic; minced 2 teaspoons ground cumin 1 teaspoon crushed oregano 3 cups cooked black beans; drained 1 tablespoon lemon juice 1 tablespoon frozen orange juice concentrate 2 medium tomatoes; chopped salt and pepper to taste 2 tablespoons dark rum 3 cups cooked brown rice Directions: In a large heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring. Add beans, lemon juice, frozen oj, tomatoes, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or tomato juice if needed to thin the mixture to desired consistency. Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a fork. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes. Serve over hot, cooked rice with sliced bananas on the side. * I usually substitute a 4-oz can of chopped mild green chilies