4,290 brack recipes

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

A frozen Oreo ice cream pie with 42 cookies, chocolate and vanilla ice cream layers, and a ring of whole Oreos standing guard around the edge. Topped with whipped cream and chocolate fudge sauce. No baking, pure indulgence.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Black Forest coffee blends fresh brewed coffee with chocolate syrup and maraschino cherry juice, topped with whipped cream and chocolate shavings. A 5-minute dessert drink.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Spicy black bean soup built on sautéed onion, garlic, and jalapeño with cumin and chili powder. A 35-minute one-pot vegetarian weeknight dinner, finished with lime and cilantro for a bright Tex-Mex kick.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Black tea smoked chicken: Sichuan-and-five-spice-rubbed thighs hot-smoked over rice, black tea, and brown sugar, then tucked into lettuce cups with peanuts, scallion, and a soy-ginger glaze. An impressive, gluten-free-friendly appetizer.