Recipes for "black bean recipes"

Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil. Then, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Pressure cooking instructions: If you have a pressure cooker, you can save time by putting the un-soaked dry beans and the ham shank into a pressure cooker. Add 5 cups of water, 2 bay leaves, baking soda, and salt. Cook at high pressure for 20 minutes, and do a natural release of pressure for 10 minutes before completely releasing the pressure. Remove and discard the bay leaves.

Remove the ham shank or hock from the pot. Cut the ham meat away from the bone and cut into small, bite-sized pieces. Set aside.

While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.

Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.

Reduce heat to medium, add the cumin, chile powder, and garlic. Cook for an additional 2 minutes, stirring constantly.

Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.

Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.

Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust the seasonings to your tastes. If on the sweet side, add a bit more lime juice. Add more salt to taste.

Serve with garnishes.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Sauté tomatoes, bell pepper, onion, mushrooms, corn, and jalapeño until onion is translucent, about 10 minutes. Season with chili powder, cumin, and black pepper.

Stir in black beans, broth, and salt; bring to a boil.

Reduce heat to medium-low. Remove 1 1/2 cups chili to a food processor or blender; purée until smooth.

Stir the bean mixture back into the soup. Serve hot by itself or over rice.

In a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red bell pepper, lime juice, and olive oil.

Then, gently fold in the chopped avocados.

Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.

Right before serving, add the chopped fresh cilantro.Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Heat oil in a large skillet over medium heat. Stir in onions, 3 cloves chopped garlic, and bell peppers; cook until onions soft and translucent. Stir in black beans, tomatoes with juice, and salsa. Season with salt and pepper. Bring to a simmer; cook about 3 minutes.

Mash avocados, 1 clove chopped garlic, and lemon juice together in a bowl.

Place a layer of tortillas on the bottom of the prepared baking dish. Spread 1/3 of bean mixture on top. Spread 1/2 of avocado mixture on top, then sprinkle with 1/3 of cheese; place a layer of tortillas on top. Top with 1/2 of remaining bean mixture. Spread remaining avocado mixture on top, then sprinkle with 1/2 remaining cheese. Repeat layering with remaining ingredients.

Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine ground turkey, black beans, Parmesan cheese, bread crumbs, egg, and onion soup mix in a large bowl with your hands. Divide into 6 portions; shape into patties.

Cook on the preheated grill until no longer pink in centers, 5 to 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (75 degrees C).

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet with olive oil.

Make sauce: Mix together sour cream, jalapeño pepper, lime juice, and salt in a small bowl. Cover and refrigerate.

Make cakes: Heat olive oil in a small skillet over medium heat. Cook and stir green onions in hot oil until softened, about 1 minute. Stir in jalapeño peppers, garlic, and cumin; cook until fragrant, about 30 seconds.

Transfer green onion mixture to a large bowl. Stir in black beans; mash with a fork. Season with salt and pepper. Mix in sweet potato, bread crumbs, and beaten egg until well combined. Divide mixture into 8 balls, flatten into patties, and place on the prepared baking sheet.

Cook under the preheated broiler for 8 to 10 minutes. Turn patties over and continue broiling until crispy, about 3 minutes more. Serve with sauce.

Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.

Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.

(Taste the liquid first; if it tastes good, use it, if not, drain the beans first, and add as much liquid to the pot with the beans as you strained out.)

Simmer for a minute or two to heat the beans through. Stir in the cilantro and remove from heat.

Place 1 pound of dried black beans in a large bowl or pot. Cover with 2 inches of water, let soak overnight, then drain. You can skip overnight soaking, place black beans in bowl, and cover with 2 inches of boiling water. Let soak for one hour. Then drain.

Place soaked and drained beans in a large pot. Cover with 2 inches of water. Bring to a boil, reduce to a simmer.

While the beans are coming to a boil in step 2, heat 2 tablespoons of olive oil in a small pan on medium heat. Stir in 1 tablespoon ground cumin and cook until fragrant, 1 to 2 minutes. Add 3 cloves minced garlic, cook 1 minute more.

Once the beans are boiling, add the cumin-garlic mixture to the pot with the beans. Add 2 bay leaves and 2 teaspoons kosher salt to the pot as well.

Cook the beans, uncovered, until tender, but not mushy, 30 minutes to 2 hours, depending on the size and age of the beans.

When the beans are done, place a strainer over a separate pot. Pour the beans into the strainer, to collect the cooking water into the pot. Set aside the beans, and boil down the cooking liquid until thickened and slightly syrupy. Return the cooking liquid to the beans and stir.

Place 3 cups of rice in a large saucepan. Depending on the type of rice you are using (short grain, long grain, white, brown) you will add any where from 4 1/2 cup of water to 6 cups of water to the pot. Check the rice package instructions.

Add 1/2 teaspoon of salt. Bring to a boil, lower the heat to low to maintain a very low simmer.

Cover and cook from 15 minutes to 45 minutes, depending on the type of rice (again, check the package instructions for the rice you are using).

Remove from heat and let rest for 10 minutes, covered, before fluffing with a fork to serve.

Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans. Top with assorted garnishes—thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco and sour cream.

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To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.

Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.

Bake tortillas in preheated oven until cheese melts, about 5 minutes.

Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.

To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.

Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant.

Slowly whisk in the stock, until smooth. Let come to a simmer, and cook for a minute. Then, remove from heat, cover, and set aside.

Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat.

Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9 x 13-inch casserole dish (Pyrex works well).

Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.

Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.

Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese.

Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted.

Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

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Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth. Add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend until combined.

Transfer bean mixture to a large bowl. Stir in black beans and remaining 1/4 cup tomatoes.

Heat olive oil in a large skillet over medium-high heat. Place a tortilla in hot oil. Spread about 1/4 cup filling over tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.

Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.