I shared on Twitter yesterday that I was eating the most fantastic black beans for a late lunch at my desk (yesterday was INSANE, y’all. Just insane). I had several “please post the recipe!” comments so here you go. Yesterday I was eating the No Other Gods black beans, made with Vidalia onion for extreme yummyness.

I can’t decide which of these recipes is my favorite, but I’m probably going to have to go with No Other Gods because it is much easier and quicker.

Black Beans and Brown Rice
from the No Other Gods Bible Study, that I worked on with Kelly Minter

4 standard-sized cans of black beans, drain two cans and keep the liquid from the other two
1/2 yellow onion
6 cloves of garlic
1 bunch of cilantro
8 oz of shredded Monterey Jack cheese
2 cups of whole grain brown rice

optional toppings/sides:
2 avocados
1 can salsa
1 cup sour cream
1 bag of tortilla chips

Heat black beans (including liquid from two cans) in a large saucepan over medium-high heat.

Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté.

After beans have heated for 20 minutes, add sautéed ingredients and stir into black beans.

Pour black bean concoction into a 13×9 inch pan and add shredded cheese on top, covering extensively. Cover with foil and bake for 30 minutes at 325 degrees.

Prepare rice according to package directions. Serve black bean entrée over the brown rice, having a nice spread of chips, slices of avocado, salsa, extra shredded cheese, and sour cream as toppings.

Smothered Black Beans
from Emeril Lagasse

2 tablespoons olive oil
1 (3/4-pound) ham hock [I have also just used diced ham]
1/2 cup chopped yellow onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1 1/2 teaspoons minced garlic
1/2 pound dried black beans, rinsed and picked over
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
Dash Worcestershire sauce
Hot sauce, to taste

Heat the oil in a large saucepan over medium-high heat. Add the ham hock, onions, celery and carrots, and cook, stirring until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Add the beans, cilantro, cumin, and enough water to cover by 1-inch and bring to a boil. Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 1 hour and 45 minutes, stirring occasionally and skimming any foam that rises to the surface.

Remove from the heat. Discard the ham hock. Add the lime juice, salt, and Worcestershire sauce. Add the hot sauce, to taste, transfer to a bowl and cover to keep warm until ready to serve.

Yield: 3 cups

Posted to the Recipe Swap at The Grocery Cart Challenge.