Black Bean Ful Recipes

Steps:

• Soak the dried black turtle beans in the water for several hours or overnight.
• Cook the soaked beans in fresh water to cover for 1 1/2 - 2 hours until tender. (Cook fresh favas until just tender).
• Drain the cooked beans while they're still hot and toss them with the olive oil, garlic and lemon juice. The warm beans will readily absorb the flavors.
• Add plenty of salt and black pepper to taste.
• Stir in half of the tomatoes and parsley.
• Taste the ful. It should be lemony and garlicky, not bland. Add more lemon if necessary.
• Turn the ful into a warm serving bowl and top it with the rest of the tomatoes and parsley and garnish it with lemon wedges and hard-boiled eggs if you like.
• Serve warm, but can also be served chilled or at room temperature.

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

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.

Steps:

• Over medium heat, In a heavy kettle or dutch oven, sauté onions in oil till soft and transparent.
• Add garlic and sauté till fragrant and lightly browned.
• Add more oil as necessary.
• Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
• Bring to a boil over medium-high heat.
• Skim surface as required.
• Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans).
• Remove ham hock from beans.
• If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans.
• Dice optional meat and put into beans.
• (If using country ham leave salt out of beans) Adjust seasoning.
• Prepare rice as directed.
• When cool enough to handle, remove ham from hock, discard bone and skin, and cut meat into bite-size pieces; set aside.
• Serve beans over rice with a couple chunks of the hock meat on top.
• Garnish with more chopped parsley.
• Note, I have cilantro as an option as it does have a very strong, distinct, taste that some people do not like.

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.