Red Beans and Rice

From: Vegetarian Times

This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.

Servings: Serves 8

Ingredients

1 pound dried kidney beans

2 tablespoons olive oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 cloves garlic, minced

1 or 2 bay leaves

1/2 cup minced parsley

1 teaspoon hot sauce

Salt and freshly ground black pepper to taste

3 or 4 cups hot cooked rice

1/2 cup sliced scallions as garnish

Directions

1. Soak dried beans in water to cover overnight. Drain beans.

2. Heat oil in large saucepan over medium heat. Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.

3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don't let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.

4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Easy Black Beans

From: EatingWell

These easy black beans are the perfect accompaniment to any Mexican fiesta.

Servings: 8 servings, scant 1/2 cup each

Prep: 20 mins

Total: 30 mins

Ingredients

2 teaspoons extra-virgin olive oil

1 medium yellow onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

2 teaspoons ground ancho chile pepper, (see Note)

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 15-ounce cans black beans, rinsed

1 cup water

1 tablespoon tomato paste

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.

Tips:
Ingredient Note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.