Recipes for "black beans"

In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.

When beans are tender, stir in wine, vinegar, and olive oil.

In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.

Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Prepare Fast Chicken Soup Base. Bring to a simmer.

Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.

Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.

Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.

Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.

Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

In a large bowl, cover beans in water and soak overnight.

Rinse beans and transfer to a large stock pot. Add onion, red and green bell peppers, bay leaves, paprika, cumin, oregano, chile peppers, and enough water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.

Test beans for tenderness; when tender add garlic and balsamic vinegar. Season to taste with salt and pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with Adobo seasoning. Cook chicken in hot oil, flipping once, until golden brown on both sides and cooked through, 5 to 7 minutes. Transfer chicken to a plate; tent with foil to keep warm.

Heat remaining 1 tablespoon oil in the skillet; add onions and peppers. Cook and stir until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice, and cilantro until combined.

Divide chicken among 4 serving plates; top with black bean mixture. Serve warm.

Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.

Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.

Gently stir Creole seasoning and cilantro into the beans and rice.

Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.

Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.

Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.

Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

Heat a large skillet over medium heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.

Stir in black beans, salsa, water, and taco seasoning; cook, stirring frequently, until heated through, 5 to 7 minutes.

In a blender, puree the garlic, onion, tomatoes, flour, chili powder, oregano, salt and water until smooth.

In a deep skillet over medium heat, heat the oil. Add the sauce and cook, stirring often, until it comes to a boil.

Lower the heat and cook the sauce at a steady simmer for 10 minutes. It may sputter like mad, so either stir often or top with a spatter guard. The sauce should have the consistency of heavy cream. Add more water to thin it if necessary.

You may have a bit more sauce than you need. It can be stored in the refrigerator for up to 5 days and used for leftovers.

Using a pastry brush, brush both sides of one tortilla with oil and place it on a plate. Set a second tortilla on top and brush the top with oil. Continue to brush and stack the tortillas in the same manner.

When done, press down on the stack gently so that both sides of each tortilla are lightly coated with oil. This way, all the sides get covered with oil as you create the stack.

Spread them out on two baking sheets. Bake for 10 minutes, or until slightly crisp at the edges.

You can prepare the tortillas up to a day ahead. Cool completely, then transfer to a plastic zip-top bag and store at room temperature.

In a microwave-safe bowl, combine the onion, corn, salt and pepper. Microwave for 2 minutes. Add the beans and microwave for one minute longer, or until the filling is hot all the way through. Cover and keep warm.

The filling can be prepared up to a day ahead and refrigerated.

Set 4 plates next to the stove.

Dip one tortilla in the sauce and set it on one of the plates. Spread 2 tablespoons of the filling over the tortilla. Dip a second tortilla in the sauce and place it on top. Spread with 2 more tablespoons of the filling. Dip a third tortilla in the sauce and place on top of the stack. Spoon a little more sauce over the top.

Sprinkle the stack with one-fourth of the cheese, 1/4 of the avocado slices, 1/4 of the radishes, and top with one-fourth of the cilantro leaves.

Repeat with remaining tortillas, sauce, and garnishes.

If desired, transfer each stack to a baking sheet in a 350°F oven to keep warm as you finish assembling the rest. Serve all the stacks together at once.

The night before: Rinse the black beans. Soak overnight. This really helps with the texture of the beans, and they won’t take as long to cook. Place the pork in a large bowl with 2 cups soy sauce, 2 tablespoons brown sugar, garlic, bay leaves, and peppercorns. Cover and marinade in the refrigerator overnight. I left the meat whole for the marinating, but you can also cut it into pieces before marinating.

The next morning: drain the beans. Discard the pork marinade, reserving the bay leaves, garlic, and peppercorns. Cut the pork into 2-inch pieces. Place the black beans in the crockpot, cover with the pork, garlic, bay leaves, and peppercorns. Pour 1 1/4 cup soy sauce, 3 cups water, and 2 tablespoons brown sugar over the top. Stir once to get the liquid in and around the beans. Cook in the crockpot on low for 8 hours or high for 5-6 hours.

The last hour: check on the adobo – the pork should be very tender and some of the pieces might naturally fall apart, there should be enough liquid to keep the whole mixture “saucy”, and the beans should be soft. Add the vinegar and cook for another 20-30 minutes. Turn the crockpot off and let the mixture cool for a few minutes before serving.

Gather all ingredients.

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.

Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

In a nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring, for 30 to 40 seconds (just to soften them). Add the eggs, salt, and pepper, and cook and stir until they are set to your preference. Remove the pan from the heat.

Stir the beans, mild green chiles, and cilantro into the eggs in the pan.

On one-half of each tortilla, spread about 1/2 cup of the filling. Top with a few jalapeno slices (if using) and 1/4 cup cheese. Fold and press together to flatten them.

Spray or brush a skillet with vegetable oil, then place the skillet over medium heat. Cook the quesadillas for 1 to 2 minutes on each side, or until the cheese melts and the tortillas are lightly browned and crisp on the outside.

You can either cook all of the quesadillas, cool them, cut them in half then freeze them. Or just cook what you want to eat right now, and freeze the rest, uncooked for later (this just saves you a little cooking and cooling time now).

Enjoy with salsa, if you like.

TO FREEZE: Line a baking sheet that will fit in your freezer with parchment paper or waxed paper. Spread as many assembled quesadillas as will fit on the baking sheet, top with a layer of paper, and add a second layer.

Cover loosely with plastic wrap, and freeze until firm, about 3 hours. Transfer the frozen quesadillas to plastic freezer bags, stacking them between small pieces of parchment or waxed paper. Store for up to 2 months.

TO REHEAT: Remove as many quesadillas as you like from the freezer. Spread on a microwave-safe plate and microwave for 2 minutes to partially defrost them. At this point, the tortillas can be a little soggy, but that can be remedied. Just follow the "Cook the Quesadilla" instructions in step 4.

Season pork chops with pepper.

Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.

Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook rice according to package instructions. White long-grain rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit and steam.

Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3 to 4 minutes, until just beginning to soften. Then, add garlic and sauté a minute more.

Add the black beans, vinegar, and Tabasco or cayenne. Add vinegar, and bring to a simmer. Reduce heat, cover, and let simmer for 5 more minutes.

Stir in the rice and oregano. Salt and pepper to taste. Sprinkle with chopped cilantro and serve with lime wedges on the side, if you wish.

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Gather all ingredients.

Combine beans, onion, and garlic in a medium saucepan; bring to a boil.

Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.

Remove from pot, sprinkle with cilantro, and serve.

Place dry black beans in a bowl and add enough water to cover the beans by two inches. Let sit overnight.

Alternatively, if you don't have time to soak the beans overnight, place the dry beans in a large bowl and pour boiling water over the beans, covering the beans with at least an inch of water, and let sit for one hour.

Note, if your dry beans are a little old, or if you have reason to believe that they will be tough to cook (beans stored in hot or humid climates can get tough), you can add some salt to the water (1 1/2 teaspoons of salt 2 quarts of water) which at this stage will help the beans soften when they cook later.

Heat a tablespoon of olive oil in a large thick-bottomed pot (the pot you will use to cook the beans) on medium high heat.

Add the cumin. Once the cumin is sizzling, add the chopped onion. Cook for 5 minutes or so, until translucent. Add the minced garlic and cook for a minute more.

Once the beans have soaked, they should have expanded noticeably. Drain the soaking liquid.

Add the drained beans and 2 quarts of water to the onions. Bring to a simmer. Partially cover the pot and lower the heat to maintain a simmer. Simmer for 2 hours.

After the beans have simmered for 2 hours, add 2 teaspoons of salt (if you salted the soaking water in step 1, then taste first, and only add a teaspoon or so more of salt if you think it needs it).

Add 1/2 cup chopped fresh cilantro. Let cook uncovered for another half hour, or until the beans are tender.

Heat 2 tablespoons of olive oil in a large frying pan on medium high heat. Add the chipotle powder, chili powder, and cumin.

Once the spices are sizzling, add the chopped white onion and cook until translucent.

Add the garlic and cook a minute more.

Add the cooked black beans (and liquid from the pot) to the frying pan. Use a potato masher to mash the beans in the pan. Let them cook 3 to 4 minutes longer.

If the beans are a little soupy for your taste, just let them cook longer. If too thick or dry, add more water. Adjust seasonings to taste.

Garnish with chopped green onions, fresh cilantro, and crumbled cotija or queso fresco cheese.

Serve with tortilla chips or corn or flour tortillas (corn if you are gluten-free). Great in tacos or burritos, or for a dip, or a side with steak.

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Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step.

Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.

Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer.

Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.

While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili purée, cumin, and garlic. Sauté until spices are fragrant.

Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.

Or so until thickened. Add reserved liquid if needed.

Adjust chili heat at this point – you may or may not want to add more of your chili paste.

Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.

Serve with corn tortillas, and/or rice, sour cream, and salsa.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, carrots, celery, and garlic until tender, about 5 minutes.

Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and red pepper flakes. Bring to a boil, reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.

Remove cover and continue cooking until mixture reaches desired consistency, about 20 minutes more. Remove bay leaves, adjust seasoning, and serve over rice.

Heat olive oil in a large saucepan over medium heat. Stir in garlic; cook for 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir for 5 minutes, then pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, place ground turkey in a large skillet over medium heat. Cook and stir until crumbly and evenly browned.

Gently stir turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into cooked rice. Season with salt and black pepper.

Bring water, rice, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice tender, and liquid absorbed, 20 to 25 minutes.

Combine corn, black beans, lime juice, and cumin in a large bowl; stir in rice and serve.

Gather all ingredients.

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes.

Stir in rice to coat; cook and stir for 2 minutes.

Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.

Stir in beans, cumin, and cayenne; cook until beans are warmed through.

Serve and enjoy!

Heat oil over medium-high in a large saucepan. Add onion; cook and stir until tender. Add beans, tomatoes, oregano, and garlic powder. Bring to a boil.

Stir in rice. Cover; reduce heat and simmer for 5 minutes. Remove from heat; let stand 5 minutes before serving.

Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.

Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.