Can you please give me some recipes that use lentils or black beans?

Answer 1

you can get lentil recipes at http://www.epicurious.com.recipes and blck bean recipes at http://www.recipezaar.com/recipes/black-beans Enjoy!!!

Answer 2

Black bean and Rice Salad

2- 8 and 1/2 oz. pouches ready to serve spanish rice
2-15 and 1/2 cans black beans, rinsed and drained
1-10 oz. can tomatoes with chilies, drained
1-medium green pepper, diced
1/2 cup diced red onion
1/4 cup red wine vinegar
1 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. pepper

Heat rice according to package directions, pour into large bowl and let stand for 10 minutes to cool.
Stir in beans and remaining ingredients until well combined.
Cover and chill for at least co minutes before serving.
Makes 10 servings.

You can add 2 cups chopped chicken or pork to change this to a main dish.

Answer 3

Oooh! My favorite comes from epicurious.com. I love the recipe for "Tommy's Rice and Beans". I can put them in tortillas, or just even eat it right out of the pan. I love black beans!

Answer 4

Here are three of many at RecipeSource

Curried Lentils

1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups)
-divided
1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired
-(omit if using broth)

In a medium saucepan, combine the lentils, broth or water, half the
onions, and salt. Bring the ingredients to a boil, reduce the heat,
cover the pan, and simmer the lentils until they are tender, about
30-40 minutes. Drain the lentils.

While the lentils are cooking, heat the oil in a skillet, add the
remaining onions and the garlic, and saute the vegetables until they
begin to brown. Add them to the cooked lentils along with the curry,
combining the ingredients well. Cover the pan and heat the lentils a
few minutes longer. Serve over rice.

Source: “Good Food Book,” Jane Brody

LENTILS WITH ITALIAN SAUSAGE

1 lb Dry lentils
Cold water
2 lb Fresh italian sausage, sweet
Or hot
About 3 cups homemade or
Canned chicken broth
1/4 c Olive oil
1 sm Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Cloves garlic, finely minced
8 Fresh sage leaves, chopped,
Or 1 tsp. dried, rubbed sage
Salt and pepper to taste
3 tb Tomato paste, diluted in a
Little water

Clean lentils well by soaking them briefly and changing the water at least
once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and
bring to a boil. Lower heat to simmer and cook until not quite done, about
45 minutes.

Meanwhile, pierce sausages in several places, and then put them in a small
saucepan. Add enough chicken broth to cover, and place over medium heat.
Bring to a gentle boil, and simmer for about 40 minutes. From time to
time, skim off and discard foam and fat that rise to the top. When
sausages are done, remove the pot from the heat and let them sit in the
broth while you finish the lentils.

Warm the oil in a medium skillet, and saute' the onion, celery, carrot,
garlic and sage in the olive oil over medium heat until the onion is
translucent and the vegetables are done. Drain the lentils, saving their
liquid. To the lentil pot, add the vegetables, season with salt and
pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4
cup of the broth in which you cooked the sausages. Taste and adjust the
seasoning, if needed.

To serve, slice the sausages and arrange them on a platter next to the warm
lentils.

PER SERVING (based on ten servings): 457 calories (22 percent from protein,
24 percent from carbohydrate, 54 percent from fat).

SOURCE “Celebrating Italy” by Carol Field; December 29, 1992

Black Bean and Cheese Enchiladas

1 tablespoon Vegetable oil
1/2 cup Green onions -- sliced
1 teaspoon Garlic -- minced
12 ounces Canned tomatillos
4 ounces Canned green chilies -- chopped
1/2 cup Fresh cilantro -- chopped
1 tablespoon Dried oregano
1 cup Low-sodium chicken broth
12 Whole wheat tortillas -- 8"
15 ounces Canned black beans
8 ounces Fat-free Monterey Jack -- cheese, shredded, He

Heat oven to 350 F. To make sauce, cook green onions and garlic in oil
until tender. Add tomatillos, green chilies, cilantro and oregano.=
Continue cooking until sauce comes to a boil; reduce heat to low and
continue cooking about 10 minutes. Pour sauce into blender container. Cover
and blend on high speed until smooth.
Return to saucepan and stir in chicken broth. Cook over medium heat about
15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black
beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling.=
Place seam side down in 13“ x 9” baking dish sprayed with non-stick cooking
spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is
hot. 12 Servings, each 286 calories, 15 g protein, 49 g. carbo., 5 g fat, 3=
mg cholesterol.