BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
BASIC SKILLET BLACK BEANS
From "Moosewood Restaurant: New Classics" (C: 2001). Serve it on rice, polenta, or grits, topped with salsa, grated cheese or sour cream and chopped fresh cilantro. You may also embellish with garlic, ground fennel, thyme, chili powder, chiles, chipotles, or cayenne. Can use beans a filling for tacos.
Provided by HisPixie
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a covered skillet, heat the oil on medium high heat. Add the onions and sauté for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices.
- Add the salsa or tomato juice, stir well and cover; simmer until the onions are soft (about 5 minutes). Add the black beans and simmer until slightly thickened (about 5 minutes). If you like, mash a few times with potato masher. May finish with chopped fresh cilantro.
- OPTIONAL ADD-INS: corn, bell peppers, carrots, celery, squash.
Nutrition Facts : Calories 234.3, Fat 3.3, SaturatedFat 0.5, Sodium 393.2, Carbohydrate 40.6, Fiber 13.4, Sugar 4.5, Protein 13.2
BASIC BLACK BEANS
A fast easy dinner. Makes excellent leftovers. This was my "beginner vegan" recipe. I got it off the web somewhere, and we practically lived on it for the first 3 months. This goes over well at potlucks too -- just mix cooked rice in with the beans before you take it.
Provided by Linorama
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
- Add beans and tomatoes, cook until bubbly.
- Reduce heat to low, cover and cook 10 minutes.
- Add salt if necessary.
- Serve over hot cooked rice or cornbread.
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
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HOW TO COOK BLACK BEANS (FROM SCRATCH!)
From cookieandkate.com
4.9/5 (127)Calories 291 per servingCategory Side Dish
- First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
- Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
- Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
- Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.
BLACK BEAN SKILLET DINNER
From twopeasandtheirpod.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 40 mins
- Make the Crema: In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.
- Make the Pickled Red Onions: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.
- Cook the Beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, 10-12 minutes. Stir in the garlic, oregano, and chili powder. Cook for 1-2 minutes. Stir in the black beans, tomatoes with juices, 2/3 cup water, and salt. Reduce the heat to medium and simmer until the mixture has thickened, about 20 minutes. Taste and add more salt, if needed.
- We like to serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.
EASY BLACK BEANS (HOW TO COOK CANNED!) – A COUPLE …
From acouplecooks.com
4.8/5 (8)Total Time 5 minsCategory Main DishCalories 257 per serving
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned.
- Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired. Store leftovers refrigerated for 2 to 3 days.
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