I've been dying to try this Brazilian Black Bean dish from one of my favorite websites- sparkrecipes.com- and thought this would be as good a time as any to try it.
I thought this was a good recipe, but I served it over romaine with avocados. The next day, I brought premade portions of it over brown rice with cheese, tomatoes and sour cream for my friends at work (because this recipe already gave me literally 5 tupperwares full, which are already in my freezer!), which I liked much better. Next time, I think I'll serve this as a black bean quesadilla filling.
Black beans are on Guinea Pig's "I hate" list, so he doesn't get to rate this, but my coworker Heidi loved it!
Here's the recipe:
Ingredients
16 oz. dry black beans
1 Green Pepper, chopped
1 onion, chopped
1 ham steak, cubed (the original recipe called for two chicken breasts, but I had none on hand and no desire to run out to grab them!)
2 cans of chicken broth (I also added 1 can of water)
Salt, pepper, and red pepper flakes to taste
Directions
Soak the dry beans for 24 hours in pan with enough water to cover the beans.
When you’re ready to assemble the recipe, drain the beans and put them in the crock pot. Then add the chicken broth plus one can of water, the pepper, onion, ham and seasonings. (I saw that some people added chilies to this to up the heat factor, but I didn’t.)
Cook on high for 8-10 hours.
That’s it! Then (and here’s the fun part), find your favorite way to try it! I loved the “rice and beans” variation, but pay around or feel free to borrow some of my ideas.
Recipe submitted by SparkPeople user DCMUM61.
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