Do you have a recipe for black beans?!
Answers: I love them but do not reall have a recipe.
Black beans and rice
Makes 6 to 8 servings
1 cup dried black beans
9 to 10 cups water or
chicken broth
? cup vegetable oil or bacon grease
2 tablespoons chopped bacon or salt pork
? cup chopped onions
? chopped green peppers
1 teaspoon chopped garlic
1 ? cups uncooked white rice
1 ? teaspoons salt
Pinch or two red pepper
Pinch or two ground cumin
Wash the beans under cool water and drain. Put the beans in a large, heavy pot and add seven cups of water or broth. Bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, until they are tender, two to three hours. By the time the beans are done, most of the water or broth will have cooked away, but if the liquid seems to evaporate too quickly, add more water or broth.
Drain the beans and mash about one-fourth cup of the beans in a small bowl to make a paste. Set aside.
Heat the oil or fat in a large skillet over medium heat. Add the bacon or salt pork and cook until slightly crisp and brown. Remove them from the skillet and drain on paper towels.
Add the onions, peppers and garlic to the skillet and cook, stirring, until they are soft but not brown, about five minutes.
Stir in the bean paste, the beans and pork bits, reduce the heat to low and simmer uncovered for 10 minutes.
Transfer the mixture to a large saucepan and add the rice, salt, pepper and cumin with two cups water or chicken broth. Stirring constantly, bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer until the rice is tender, about 20 minutes. Taste and season again if necessary with salt and pepper. Serve warm.
nfd?
Black Beans With Rice
This one could be easy and helpful honey ....
* 16 ounces dried black beans
* 1 quart cold water
* 6 cloves garlic, minced
* 2 bell peppers, sliced thin
* 2 large onions, minced
* 1/4 cup olive oil
* 2 bay leaves
* 2 teaspoons salt
* 1 tablespoon vinegar
* 1 tablespoon sugar
* cooked white rice
PREPARATION:
Soak beans overnight. Rinse well. Put beans in a large kettle or Dutch oven; cover with cold water and boil 1 hour. Add bell pepper, onions, oil, and bay leaves. Cook slowly for about 4 hours or until beans are tender and begin to thicken.
Add salt, vinegar, and sugar just before serving.
Best if cooked a day ahead. Serve on rice with smoked pork, ham or sausage.
Hope you enjoy as you follow....
Santa Fe Black Bean Soup
1 tablespoon vegetable oil
1 medium yellow onion, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1/4 cup precooked bacon bits (not imitation or 4 strips crisp bacon crumbled)
1 tablespoon minced garlic
1 1/2 teaspoons crushed red pepper
1 1/2 tablespoons chicken base(can buy in soup isle)
1 tablespoon chili powder
5 (15-ounce) cans black beans
3/4 cup bottled barbecue sauce
Salt and white pepper, to taste
In a large stock pot, heat oil over medium heat. Add onion, celery and bacon bits, and saute 3 to 4 minutes until onion is translucent.
Add garlic, red pepper, chicken base and chili powder, and saute 2 to 3 minutes to infuse flavor. Add beans and barbecue sauce, and bring to a boil.
Reduce to a simmer and cook for 1 hour, stirring occasionally; add water if necessary to maintain consistency. Adjust seasoning with salt and white pepper
Makes 12 servings.
Black Bean Soup
(Start 2 days before intending to eat)
1# dry black beans
Soak overnight, rinse and drain several times
In the morning add:
Water to barely cover beans
1# diced ham
3 celery stalks, chopped
2 chopped carrots
2 large white onions, chopped
2 cups white wine
1 green pepper, seeded and chopped
2 cloves garlic, minced
2 heavy dashes Worcestershire sauce
Tsp cumin
Tsp coriander
Tsp crushed red pepper flakes
Bring to boil, simmer covered all day, refrigerate over night, simmer covered all next day. Monitor consistency, thick is desired. Add water if needed.