VERY SIMPLE BLACK BEANS (CARAOTAS NEGRAS)
These beans cook down and creat a thick, rich sauce. Good to serve over rice or arepas. From Cooking Light. Recipe edited to increase some seasonings suggested by reviewers.
Provided by Chef PotPie
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly.
- Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.
Nutrition Facts : Calories 53.1, Fat 3.7, SaturatedFat 0.3, Sodium 4, Carbohydrate 4.9, Fiber 0.9, Sugar 2.7, Protein 0.6
BARBECUE BLACK BEANS
Steps:
- In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes then season with salt and pepper.
CARAOTAS NEGRAS (BLACK BEANS)
Steps:
- Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper.
ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Provided by Rachel L. Swarns
Categories dinner, side dish
Time 2h40m
Yield About 8 cups
Number Of Ingredients 20
Steps:
- In a large pot, soak beans overnight in 10 cups of water.
- Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
- Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams
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