Black Bean Amanatto Candied Black Beans Recipes
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
BLACK BEAN AMANATTO (CANDIED BLACK BEANS)
This is a simplified version of amanatto. While it is a simple process, it is time consuming because of the sorting phase. This recipe is a result of some trial and error work with a recipe found at the anime blog and some crystallized ginger recipes that I had at hand. The result should be a soft candied bean with a light sugar coating. Hard beans, lumpy sugar coating, broken beans are all signs of rough handling. I've learned that crunchy beans are a sign of poor quality ingredients. The key to this process is gentle handling at every point. Preparation time does not include the time required for soaking or sorting the beans, which is significant.
Provided by Akikobay
Categories Lunch/Snacks
Time 3h
Yield 1 batch
Number Of Ingredients 7
Steps:
- Rinse beans, picking out any stones or odd beans. Soak overnight in ample water.
- After soaking, drain beans and rinse with plenty of cold water. Pick through again to get rid of any odd beans or stones.
- Put beans in a pot with plenty of cold, fresh water and a good pinch of baking soda. The baking soda will help to maintain the black color of the beans.
- Simmer beans gently for 1 hour until beans are just cooked through. Be careful not to boil the beans or overcook them. The beans should hold together in their skin.
- Drain beans and rinse gently in cold water.
- Prepare syrup by combining the 3 cups of cold water, granulated sugar and salt. Heat to simmer for 20 minutes or until the syrup is starting to thicken a bit.
- While the syrup is simmering, carefully sort through the cooked beans, discarding any that are out of the skin, or where the skin has cracked open. You should plan that the volume of beans will decrease by as much as a third, depending on how you cooked the beans.
- Carefully add the beans to the syrup mixture and continue simmering for 1 1/2 hours.
- Turn off the heat and allow beans to cool for 10 minutes. Drain.
- Put the superfine sugar into a bowl. In batches, toss the beans into the sugar and then lay them out onto a cookie sheet in a single layer.
- When all the sugar-coated beans are on the cookie sheet, put the cookie sheet in an oven preheated to 175 degrees F for 5 minutes.
- Remove the cookie sheet and toss the beans, returning them to the oven for an additional 5 minutes. Turn off the oven and leave the beans in the oven for 5 minutes. Cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 5630.3, Fat 2.5, SaturatedFat 0.6, Sodium 2408.1, Carbohydrate 1407.4, Fiber 39.5, Sugar 1298.8, Protein 40.2
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