Black Beans With Cream Recipes

Steps:

• Soak the beans in a pot of water overnight. Drain.
• Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
• Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Steps:

• If using dried beans, rinse and drain 1 lb. dried black beans in a colander or fine-mesh sieve; transfer to a large bowl. Pour in water to cover by 2" and let soak in refrigerator at least 4 hours and up to 12 hours.
• Heat 5 Tbsp. vegetable oil in a small pot over medium-high. Cook ¼ large white onion, thinly sliced, 3 garlic cloves, thinly sliced, and ½ medium jalapeño, thinly sliced, stirring often, until beginning to take on some color, 6-8 minutes. Add 3 bay leaves, 1½ pasilla chiles, halved, seeds removed, 1 guajillo chile, halved, seeds removed, 1 Tbsp. ground cumin, 2 tsp. dried oregano, 1½ tsp. dried thyme, and 1 tsp. freshly ground black pepper. Cook, stirring often, until fragrant, about 2 minutes.
• If using dried beans, add beans and their soaking liquid to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until beans are tender, 45-55 minutes.
• If using canned beans, add three (15.5-oz.) cans black beans (do not rinse) to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until flavors have come together, 15-20 minutes.
• Drain beans in a fine-mesh sieve set over a large bowl; remove bay leaves and discard. Working in 2 batches if needed, purée bean mixture and ¾ cup bean broth in a blender, adding more bean broth if needed, until thick and hummus-like in consistency. Taste and season with salt. Discard any remaining bean broth. Do ahead: Beans can be cooked 5 days ahead. Let cool; cover and chill. Reheat over low, stirring often.

Steps:

• Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
• Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
• Wash and drain beans, add to corn and cook 1 minute.
• Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
• Heat tortillas in toaster oven.
• Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.

Steps:

• For beans:
• Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
• Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
• For chipotle cream:
• Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
• Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

Steps:

• Sautee onion in oil.
• Add beans and lemon juice.
• Separatelty, mix sour cream with parsely and radish.
• Serve beans hot and place a dollop of the prepared cream on top of them.
• May be served with tortilla chips.

Steps:

• Put the beans in a pan with water to cover by 1".
• Bring to a boil and boil for 2 minutes.
• Remove from heat and let stand, covered, for 1 hour.
• Add the onions, bay leaf, thyme, celery and parsley.
• Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
• Cook (simmer) until the beans are tender, about 1 1/2 hours.
• Add salt to taste and a small dash of Tabasco Sauce.
• Discard bay leaf, vegetables and ham bone.
• Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
• Serve with cold sour cream (you probably want more than just a dollop!)
• Enjoy!

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.