REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
EPAZOTE BLACK BEAN SALAD WITH GRILLED PLANTAINS
Grilled plantains for sweetness and epazote for kick for a black bean salad with attitude!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Combine beans, epazote, peppers and 1/4 cup dressing; set aside.
- Cut plantain lengthwise into 4 wedges. Place on grill grate; brush with some of the remaining dressing. Grill 5 min., turning occasionally. Brush with remaining dressing; cool.
- Chop plantains into 1/2-inch pieces. Add to bean mixture; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g
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
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