LIME CUMIN BLACK BEANS
This can be a main meal over rice or a unique side dish. Canned beans may be used but are not as good as cooked dried beans in my opinion. A bit of hot pepper may be used to add some spice to the dish. Prep time does not include time to cook the beans.
Provided by Tebo3759
Categories Lime
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat in a large skillet.
- Add onion, garlic and cumin, cook 5 minutes or until softened.
- Add beans, salt and pepper and cook 5 minutes until hot.
- Stir in cilantro, rind and lime juice.
Nutrition Facts : Calories 200.5, Fat 3.2, SaturatedFat 0.5, Sodium 5.3, Carbohydrate 33.5, Fiber 7.8, Sugar 2, Protein 10.9
BLACK BEANS WITH CUMIN AND GARLIC
This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.
Provided by CarolAnn
Categories Black Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse black beans.
- In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
- Add black beans, broth and salt.
- Reduce heat to medium-low, stirring frequently until beans are heated through.
- OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
- If desired, stir in the cilantro just prior to serving.
BLACK BEAN CUMIN DIP
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 10 to 12 persons
Number Of Ingredients 7
Steps:
- Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.
CUBAN BLACK BEANS I
Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.
Provided by Dick
Categories World Cuisine Recipes Latin American Caribbean
Time 13h50m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, soak beans in water to cover overnight.
- Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
- Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 55.5 g, Fat 1.5 g, Fiber 13.4 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 6 g
HOME CANNED CUBAN BLACK BEANS
This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think.
Provided by gahboo
Categories Black Beans
Time 2h
Yield 8 pints
Number Of Ingredients 9
Steps:
- Sort dry beans.
- Soak overnight in water.
- Drain beans, add new water covering by 2", and bring to a boil. When boiling begins, remove from heat and set aside.
- Saute onion, pepper,and garlic in olive oil until onion is glassy.
- Add remaining spices, salt and vinegar to the saute pot.
- Sterilize 8 pint Mason Jars.
- Add 1/4 cup of saute mixture to each jar.
- Chop Salt pork into small pieces, and divide into eight "piles".
- Put one "pile" of salt pork into each jar.
- Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2" headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner.
- Top off each jar with bean juice, leaving 3/4" headspace.
- Put of lids and process 1 hour 5 minutes at 10 psi.
- After processing, remove from heat and allow canner to return to ambient pressure of its own accord.
- Remove and cool jars.
- Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.
BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO
Categories Bean Garlic Side Vegetarian Quick & Easy Spring Cilantro Gourmet Sugar Conscious
Yield Serves 2
Number Of Ingredients 7
Steps:
- Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.
CUMIN BLACK BEANS
Categories Bean Onion Side Vegetarian Quick & Easy Orange Spice Healthy Vegan Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
SARASOTA'S SPICY SIMPLE BLACK BEANS
A quick easy recipe using canned black beans for a side dish any night of the week. I love this with my Margarita Chicken or just any citrus grilled chicken or fish. Maybe a nice spicy chili rub on chicken would be a nice dish with these beans.
Provided by SarasotaCook
Categories Black Beans
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Vegetables -- In a large saute pan, heat to medium and add the olive oil and saute the onion and garlic and cook on medium, not too high, you want them to sweat more. Cook 4-5 minutes.
- Spices -- Add in the green chilies, salsa, cumin, chili powder, salt and pepper and mix well, still on medium heat. Now add in the beans and stir to combine.
- Just let it hang out and cook on low heat while you prepare your main course. As it simmers I often add just a little chicken broth for some moisture. Each time it is different, 1/4 cup up to 1/2 cup, depending on how long they simmer. After 5 minutes the beans are done, but if you are still waiting on your main dish to be ready, maybe add a little more broth as the beans simmer so they don't dry out.
- Right before serving -- taste for salt and pepper and stir in the cilantro. That's it!
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