BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
KEMP'S BLACK BEANS
Steps:
- Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.
KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Recipe#512333; it's integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe's times.
Provided by KateL
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
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
KIP'S CREAMY GREEN BEANS
This is my favorite green bean recipe. Got it from my mother-in-law's friend Kip. Really simple to put together and it makes enough to serve a crowd.
Provided by Starweaver
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put beans in casserole dish and sprinkle with garlic salt.
- Add next 3 ingredients stirring well.
- Sprinkle heavily with crushed crackers.
- Bake uncovered 375°F for 30 minutes.
Nutrition Facts : Calories 150.1, Fat 9.8, SaturatedFat 5.6, Cholesterol 23.7, Sodium 448.8, Carbohydrate 11.3, Fiber 3.4, Sugar 3.3, Protein 5.9
KEMP'S VEGETARIAN BLACK BEANS - 6-QT PRESSURE COOKER
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp Minifie claims that the vegetarian "holy trinity" of flavor is sherry, soy sauce and balsamic vinegar. Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then chill covered up to 1 week, or freeze up to 3 months. Beans thicken a lot as they stand, so thin with water when reheating over moderately low heat. Because these beans are best cooled so they thicken as they stand, some people make a big pot on the stove and designate it for other recipes. So I am giving both the Pressure Cooker directions and the non-pressure directions. The Pressure Cooker takes 1/3 the time. The preparation time does not include chilling time; the cooking time is for the pressure cooker.
Provided by KateL
Categories Black Beans
Time 50m
Yield 8-9 cups, 16-18 serving(s)
Number Of Ingredients 9
Steps:
- PRESSURE COOKER.
- In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
- Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
- Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- NON-PRESSURE COOKING METHOD.
- In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- REHEATING.
- When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.
Nutrition Facts : Calories 129.7, Fat 2.9, SaturatedFat 0.5, Sodium 286.7, Carbohydrate 19.1, Fiber 4.5, Sugar 1.4, Protein 6.4
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HOW TO COOK BLACK BEANS (FROM SCRATCH!) - COOKIE AND KATE
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4.9/5 (127)Calories 291 per servingCategory Side Dish
- First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
- Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
- Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
- Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.
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- 15-Minute Refried Beans. These 3-ingredient beans come together with smoky bacon, canned beans, and onion in just 15 minutes. Slather them on tostadas or lay a fried egg on top and call it breakfast.
- Cuban-Style Black Beans. These Cuban black beans are made with green bell peppers and lots of garlic. Starting with dried beans means a lengthy cook time, but the finished beans can be stored in the fridge for days and they reheat beautifully.
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