Chilled Black Bean Purée With Basmati And Mango Recipes

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

Steps:

• Soak black beans in cold water for 2 hours. Drain. Combine beans, water, herbs, vegetables, chili and sugar in 1 1/2-gallon stock pot, cover, and bring to simmer over medium heat. Reduce heat to low, and cook, covered, stirring occasionally, until beans are tender, 45 minutes to an hour.
• Remove carrot, celery, onion and bay leaf from soup with tongs. Ladle half the soup into blender and purée until smooth. Transfer to a bowl (not plastic). Purée remaining soup and transfer to bowl. Stir in 1 1/2 teaspoons salt. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, about 1 hour over ice).
• Bring 3 cups salted water to a boil over high heat in medium saucepan. Stir in rice, lower heat, cover, and simmer, stirring occasionally, until rice is tender, about 30 minutes. Drain rice, rinse with cold water, shake dry, transfer to bowl, cover, and refrigerate until ready to use.
• To serve, taste soup and adjust seasoning. Stir scallion and cilantro into rice. Season lightly with salt and pepper. Peel, and dice mango or avocado, toss with lime juice and salt. Spoon 1/4 cup seasoned rice into center of 6 chilled soup plates. Ladle soup over it. Top with mango or avocado.

Steps:

• In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Steps:

• Heat the oil in a medium sized skillet.
• Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt.
• Sauté over medium-high heat for about 3 minutes.
• Turn the heat down to medium-low, and add the black beans and about half the lime juice.
• Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.
• Mash the beans slightly with the back of a spoon, and transfer to a bowl.
• Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.
• Add the black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
• Serve warm, at room temperature or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired.

Steps:

• Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour. Season to taste with salt. Add more water if necessary and cook until tender.
• Puree the beans in two batches with their liquid in a food processor, adding enough of the chicken stock to make a smooth puree. Correct seasoning. Before serving, sprinkle the puree with cilantro.

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.