Any black bean recipes?!
I'm looking for a recipe that includes black beans!. I have a pound of dried black beans and im unsure what to do with it!.Www@FoodAQ@Com
Answers:
Mexican black bean soup
1 pound dried black beans
2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot (optional)
3/4 cup chopped celery (optional)
2 garlic cloves, minced
1 jalape?o pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes, undrained
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
Sort and wash beans; place in a large bowl!. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight!. Drain and rinse beans!.
Cook bacon in a large Dutch oven (I like the Microwave better) over medium-high heat until crisp!. Remove bacon from pan, reserving drippings in pan!. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender!. Add garlic and jalape?o; sauté 2 minutes!. Add beans, bacon, broth, and tomatoes; bring to a boil!. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender!. Place 4 cups soup in a blender or food processor; let stand 5 minutes!. Process until smooth; return pureed soup to pan!. Stir in cilantro, lime juice, salt, and pepper!. Serve with sour cream!.
Yield
12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
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1 pound dried black beans
2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped carrot (optional)
3/4 cup chopped celery (optional)
2 garlic cloves, minced
1 jalape?o pepper, seeded and minced
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes, undrained
1/3 cup minced fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
Sort and wash beans; place in a large bowl!. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight!. Drain and rinse beans!.
Cook bacon in a large Dutch oven (I like the Microwave better) over medium-high heat until crisp!. Remove bacon from pan, reserving drippings in pan!. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender!. Add garlic and jalape?o; sauté 2 minutes!. Add beans, bacon, broth, and tomatoes; bring to a boil!. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender!. Place 4 cups soup in a blender or food processor; let stand 5 minutes!. Process until smooth; return pureed soup to pan!. Stir in cilantro, lime juice, salt, and pepper!. Serve with sour cream!.
Yield
12 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
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SPICY BLACK BEANS AND RICE
Black beans are high in protein, magnesium, manganese, folate, potassium, calcium and iron!. They are economical and can be purchased in bulk and stored in airtight containers for at least one year!.
1 lb dry black beans
1/4 cup olive oil
2 onions, chopped
1 shallot, minced (optional)
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 teaspoon oregano
1/2 teaspoon paprika
1 packet Goya Sazon (seasoning)
1/4 cup white wine (or wine vinegar)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Frank's Hot Sauce
Pick over beans to remove imperfect beans and any foreign matter!. Rinse well in cold running water!.
In a pan, bring beans to a boil in 6-8 cups water!. Boil over high heat for 3-4 minutes, then cover and set aside for an hour!. Alternatively, boiling can be omitted if beans are soaked overnight!.
Drain and rinse beans!. In a large saucepan, soak beans in 8 cups fresh water!. (This time, do not drain!.)
In a skillet, sauté onion and pepper over medium heat until onions are tender and translucent!. Add garlic and oregano when onions begin to color (about 5 minutes)!. Do not allow garlic to brown!. Add remaining ingredients; mix well!.
Stir mixture into beans in saucepan!. Bring to a boil, reduce heat to low!.
Simmer until beans are tender!. Serve over steamed white rice while still hot!.
Can be prepared in a Crock-Pot!. Just soak beans overnight and put everything into the Crock-Pot in the morning!. Set on low and cook for 8 hours, or until beans are tender!.
If you own a small (2!.5-4 quart) pressure cooker, these can be prepared in under thirty minutes!. Saute onions, then add pre-soaked beans to pressure cooker; cover with water or broth and remaining ingredients!. Cover and cook at 10 lbs pressure for 20 minutes!. Turn off heat and allow to sit 10 minutes, then reduce pressure; season to taste and serve!.
Can be frozen in smaller portions for up to 6 months!. If preparing larger quantities just for freezing, omit the seasonings and add them in while reheating, instead
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Black beans are high in protein, magnesium, manganese, folate, potassium, calcium and iron!. They are economical and can be purchased in bulk and stored in airtight containers for at least one year!.
1 lb dry black beans
1/4 cup olive oil
2 onions, chopped
1 shallot, minced (optional)
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 teaspoon oregano
1/2 teaspoon paprika
1 packet Goya Sazon (seasoning)
1/4 cup white wine (or wine vinegar)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Frank's Hot Sauce
Pick over beans to remove imperfect beans and any foreign matter!. Rinse well in cold running water!.
In a pan, bring beans to a boil in 6-8 cups water!. Boil over high heat for 3-4 minutes, then cover and set aside for an hour!. Alternatively, boiling can be omitted if beans are soaked overnight!.
Drain and rinse beans!. In a large saucepan, soak beans in 8 cups fresh water!. (This time, do not drain!.)
In a skillet, sauté onion and pepper over medium heat until onions are tender and translucent!. Add garlic and oregano when onions begin to color (about 5 minutes)!. Do not allow garlic to brown!. Add remaining ingredients; mix well!.
Stir mixture into beans in saucepan!. Bring to a boil, reduce heat to low!.
Simmer until beans are tender!. Serve over steamed white rice while still hot!.
Can be prepared in a Crock-Pot!. Just soak beans overnight and put everything into the Crock-Pot in the morning!. Set on low and cook for 8 hours, or until beans are tender!.
If you own a small (2!.5-4 quart) pressure cooker, these can be prepared in under thirty minutes!. Saute onions, then add pre-soaked beans to pressure cooker; cover with water or broth and remaining ingredients!. Cover and cook at 10 lbs pressure for 20 minutes!. Turn off heat and allow to sit 10 minutes, then reduce pressure; season to taste and serve!.
Can be frozen in smaller portions for up to 6 months!. If preparing larger quantities just for freezing, omit the seasonings and add them in while reheating, instead
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Black beans and rice is such a classic combination, especially in caribbean or Southern Cooking!.!. There are probally dozens of ways to make it!.!. this one is an easy recipe that cooks quickly and tastes great!. Now if you are really serious about your beans you`ll soak dry black beans overnight and then cook them for an hour or two first, but them that wouldn`t be quick and easy!.!.!.
Ingredients:
1 cup uncooked white rice!.!.
1 Tbsp olive oil!.!.
1 small onion, chopped!.!.
1/2 green bell pepper, thinly sliced!.!.
1/2 red bell pepper, thinly sliced ( for added flavor you can substitute rousted red bell peppers or some chopped primentos!.!.)
3 cloves minced garlic!.!.
2 16 - ounce cans of black beans, rinsed and drained!.!.
2 Tbs white Vinegar!.!.
A few of Tabasco or 1/4 teaspoon cayenne powder!.!.
1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano!.!.
Salt and pepper to taste!.!.
Optional!.!. Lime wedges and cilantro for garnish!.!.
Direction:
1!. Cook rice according to package intructions:
White rice usally takes 15 minutes to cook once the water is simmering, and 10 minutes to sit!.!.
2!. Heat oil a large skillet on medium high!.!.
Saute onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and saute a minute more!.!. Add the black beans, vinegar and Tabasco or cayenne!. Bring to a boil, reduce heat, cover and simmer for 5 minutes!.!.!.
3!. Stir in a rice and oregano!. Add salt and pepper to taste!.!.
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Ingredients:
1 cup uncooked white rice!.!.
1 Tbsp olive oil!.!.
1 small onion, chopped!.!.
1/2 green bell pepper, thinly sliced!.!.
1/2 red bell pepper, thinly sliced ( for added flavor you can substitute rousted red bell peppers or some chopped primentos!.!.)
3 cloves minced garlic!.!.
2 16 - ounce cans of black beans, rinsed and drained!.!.
2 Tbs white Vinegar!.!.
A few of Tabasco or 1/4 teaspoon cayenne powder!.!.
1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano!.!.
Salt and pepper to taste!.!.
Optional!.!. Lime wedges and cilantro for garnish!.!.
Direction:
1!. Cook rice according to package intructions:
White rice usally takes 15 minutes to cook once the water is simmering, and 10 minutes to sit!.!.
2!. Heat oil a large skillet on medium high!.!.
Saute onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and saute a minute more!.!. Add the black beans, vinegar and Tabasco or cayenne!. Bring to a boil, reduce heat, cover and simmer for 5 minutes!.!.!.
3!. Stir in a rice and oregano!. Add salt and pepper to taste!.!.
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Corn & Black Bean Dip
2 cans black beans, drained and rinsed (or 3 cups cooked beans from dry)
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, finely diced
1/3 cup fresh chopped cilantro
1 ? cups Ken’s Steakhouse Italian Dressing
Mix ingredients in large bowl!. Pour in Italian dressing and mix well!. Marinate in refrigerator overnight or at least for a few hours!. Drain off excess dressing!. Serve with Tostitos scoops!.
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2 cans black beans, drained and rinsed (or 3 cups cooked beans from dry)
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, finely diced
1/3 cup fresh chopped cilantro
1 ? cups Ken’s Steakhouse Italian Dressing
Mix ingredients in large bowl!. Pour in Italian dressing and mix well!. Marinate in refrigerator overnight or at least for a few hours!. Drain off excess dressing!. Serve with Tostitos scoops!.
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I was just looking at some & these look awesome!.!.
http://www!.bettycrocker!.com/search/searc!.!.!.Www@FoodAQ@Com
http://www!.bettycrocker!.com/search/searc!.!.!.Www@FoodAQ@Com