Bacon And Black Bean Smash Recipes

Steps:

• Saute bacon until crisp, then set aside.
• Drain all except 1 T bacon grease.
• Saute onion and jalapeno in remaining bacon grease.
• Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
• Top with bacon pieces.
• If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

Steps:

• Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
• Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
• Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
• Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon.
• Render fat 2 minutes then add onion and garlic, cook 5 minutes.
• Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions.
• When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve.

Steps:

• Saute onions, celery, carrots, peppers and garlic in bacon drippings in saucepan over medium heat. Cook until crisp-tender.
• Stir in beans, broth and cayenne. Simmer 15 min., stirring occasionally.
• Pour soup into food processor or blender container; cover. Process until pureed. (I use an immersion blender, so I puree right in the saucepan.) Return soup to saucepan.
• Stir in bacon; cook until heated through, stirring occasionally.
• Garnish with green onions if desired.

Steps:

• Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
• Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
• When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
• Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.