Marinated Black Beans Recipes

Steps:

• Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend.
• (Can be prepared 2 days ahead, covered and refrigerated.).
• Just before serving, fold in avocado and season with salt to taste.

Steps:

• Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
• Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
• Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
• Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.

Steps:

• In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.

Steps:

• Prepare marinated rice by mixing together the ingredients.
• Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
• Rinse beans in a strainer until canning juices run clear.
• Heat olive oil over medium high, and add onions. Saute for a few minutes.
• Add jalapenos, bell peppers and garlic; cook until softened.
• Stir in spices.
• Add broth, vinegar and beans.
• Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
• Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
• Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
• Store left-over rice separately from soup, so liquid will not all be absorbed.

Steps:

• Combine shallot and vinegar in a small bowl and let sit 5 minutes.
• Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
• Add shallot mixture to bean mixture and toss gently to combine.
• Do Ahead
• Beans can be made 3 days ahead. Cover and chill.