I need a really good recipe for black beans?!
Ingredients:
2 lbs. dried black beans
3 Qts. chicken stock
2 green bell peppers, cut into quarters
4 bay leaves
2 lbs. smoked ham hocks
1/4 tsp. cayenne
1/2 bunch cilantro, coarsely chopped
2 white onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large jalapenos, finely minced
1/4 cup bacon drippings
2 Tbsp. chopped fresh basil
1 Tbsp. ground cumin
1/4 cup minced garlic
1/2 cup bacon drippings
2 Tbsp. BBQ sauce
2 Tbsp. Kahlua
2 tsp. lime juice
1 tsp. kosher salt
12 servings hot cooked rice
Preparation:
Sort and rinse the beans. Combine beans, stock, 2 quartered green peppers, by leaves, pork hocks, and cayenne in stockpot. Bring to a low simmer; skim foam. Stir in cilantro. Simmer, covered, for 1 1/2 to 2 hours or until the beans are almost tender, stirring occasionally. Discard green peppers and bay leaves. Remove pork hocks and debone. Return meat to beans. Saute onions, 1 green pepper, red pepper and jalapenos in 1/4 cup bacon drippings in a skillet just until the onions are tender. Stir in basil and cumin. Remove from heat. Saute garlic in 1/2 cup bacon drippings in a saucepan until golden brown. Strain the beans, reserving the stock; set the beans aside. Stir the onion mixture and garlic into the stock. Add BBQ sauce, Kahlua, lime juice and kosher salt. Process the stock mixture in a blender until pureed. Combine with the beans and meat in stockpot. Simmer for 5 minutes, stirring occasionally. Remove from heat. Chill, covered, for 8 - 10 hours. Reheat over low heat, stirring frequently. Serve over hot rice.
nfd?
Answers: Crossroads Delta Black Beans
Ingredients:
2 lbs. dried black beans
3 Qts. chicken stock
2 green bell peppers, cut into quarters
4 bay leaves
2 lbs. smoked ham hocks
1/4 tsp. cayenne
1/2 bunch cilantro, coarsely chopped
2 white onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large jalapenos, finely minced
1/4 cup bacon drippings
2 Tbsp. chopped fresh basil
1 Tbsp. ground cumin
1/4 cup minced garlic
1/2 cup bacon drippings
2 Tbsp. BBQ sauce
2 Tbsp. Kahlua
2 tsp. lime juice
1 tsp. kosher salt
12 servings hot cooked rice
Preparation:
Sort and rinse the beans. Combine beans, stock, 2 quartered green peppers, by leaves, pork hocks, and cayenne in stockpot. Bring to a low simmer; skim foam. Stir in cilantro. Simmer, covered, for 1 1/2 to 2 hours or until the beans are almost tender, stirring occasionally. Discard green peppers and bay leaves. Remove pork hocks and debone. Return meat to beans. Saute onions, 1 green pepper, red pepper and jalapenos in 1/4 cup bacon drippings in a skillet just until the onions are tender. Stir in basil and cumin. Remove from heat. Saute garlic in 1/2 cup bacon drippings in a saucepan until golden brown. Strain the beans, reserving the stock; set the beans aside. Stir the onion mixture and garlic into the stock. Add BBQ sauce, Kahlua, lime juice and kosher salt. Process the stock mixture in a blender until pureed. Combine with the beans and meat in stockpot. Simmer for 5 minutes, stirring occasionally. Remove from heat. Chill, covered, for 8 - 10 hours. Reheat over low heat, stirring frequently. Serve over hot rice.
nfd?
I make a black bean salad by mixing black beans, corn, onions and salsa.
FRIJOLES NEGROS (BLACK BEANS) CUBAN
1 lb. dried black beans
2 qts. water
2/3 c. olive oil
6 cloves garlic, peeled, finely chopped
2 onions, peeled and finely chopped
6 sweet chili pepper, seeded and finely chopped
2 tsp. salt
2 tsp. powdered chicken or ham bouillon
1/4 tsp. ground pepper
1/2 tsp. ground cumin
1/4 tsp. whole dried oregano, crushed
2 tbsp. sugar
2 bay leaves
2 tbsp. dry wine
1 1/2 tbsp. vinegar
1/2 c. chopped onions
Pick over beans, discarding any shriveled, broken beans and foreign particles. Wash well and soak overnight in sufficient water to cover plus an additional 2 inches.
The next day, drain beans; rinse in fresh running water and drain again. Discard any beans that float to top.
Place in large pot of water. Bring to a rolling boil, then reduce heat to medium, cover, and simmer about 45 minutes.
Meanwhile, in a skillet, heat 2/3 cups olive oil and gently sauté garlic, onions, and chili peppers for 10 minutes, stirring occasionally. If you have pork, bacon, salt pork or ham (even leftovers), you can chop it up and sauté it in the oil for added flavor, but this is optional.
Add 1 cup of drained cooked black beans and mash together with the rest of the ingredients in skillet.
Add this mixture to the pot with the salt, pepper, oregano, cumin, sugar, bouillon, and bay leaves.
Cover and simmer 1 hour on medium heat. Add wine and vinegar, cover, and cook over low heat for another 30 minutes. Uncover and cook until sauce thickens as desired pr add more water if required.
Sprinkle with chopped onions and serve.
Notes: 1 cup of dried black beans yields approximately 2 1/2 cups cooked beans. If you're in a hurry, beans may be cooked in a pressure cooker for 20 minutes at 10 lbs. pressure. Check the user guide that came with your pressure cooker for specifics.
Black Bean and Corn Quesadillas
They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min
INGREDIENTS
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
DIRECTIONS
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.