ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Provided by Rachel L. Swarns
Categories dinner, side dish
Time 2h40m
Yield About 8 cups
Number Of Ingredients 20
Steps:
- In a large pot, soak beans overnight in 10 cups of water.
- Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
- Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams
PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)
A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.
Provided by Rich Girl 319
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g
PERUVIAN PICKLED BLACK BEANS
This is an interesting recipe from Gourmet magazine October 1989. I have not tried it yet. I am posting interesting recipes from my back issues of Gourmet as I simply cannot keep them any more.
Provided by Chef Regina V. Smith
Categories Black Beans
Time P1DT1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan combine the black beans with lightly salted water to cover, bring the water to a boil, and simmer the beans for 1 hour or until they are tender but still hold their shape.
- While beans are cooking, in a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl combine the onions wih the vinegar.
- In a large skillet heat the oil over moderate heat until it is hot but not smoking, add the ham, the annatto powder, the garlic, cumin and the chipotle and cook the mixture, stirring, for 3 minutes.
- Add the well drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Tranfer it to a shallow serving dish. (A shallow dish allows the liquid to be absorbed by the beans.) Let the mixture cool, stirring occasionally.
- Garnish the bean mixture with the chopped hard boiled eggs, chopped black olives, coriander leaves and green onions. Serve at room temperature.
Nutrition Facts : Calories 671.7, Fat 26.2, SaturatedFat 6.4, Cholesterol 159.3, Sodium 232.8, Carbohydrate 70.5, Fiber 16.5, Sugar 5.8, Protein 40.4
PERUVIAN PICKLED BLACK BEANS
Steps:
- In a large saucepan combine the black beans with lightly salted water to cover, bring the water to a boil, and simmer the beans for 1 hour or until they are tender but still hold their shape. While beans are cooking, in a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl combine the onions wih the vinegar. In a large skillet heat the oil over moderate heat until it is hot but not smoking, add the ham, the annatto powder, the garlic, cumin and the chipotle and cook the mixture, stirring, for 3 minutes. Add the well drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Tranfer it to a shallow serving dish. (A shallow dish allows the liquid to be absorbed by the beans.) Let the mixture cool, stirring occasionally. Garnish the bean mixture with the chopped hard boiled eggs, chopped black olives, coriander leaves and green onions. Serve at room temperature.
CREAMY PERUANO BEANS
Categories Bean Side Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy Vegan Potluck
Yield 10 3/4 cup
Number Of Ingredients 4
Steps:
- Pressure cooker or slow cooker. No need to pre-soak your beans-just wash thoroughly and chose the cooking vessel of your choice. Cover with water, add chopped onion, salt and garlic and a chili (can just slice open and leave whole). Cook until they get really creamy and absorb the liquid (about 4 hours on high in slow cooker).
PICKLED BLACK-EYED PEAS
Categories Garlic Onion Pepper Side Vegetarian Pea Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.
- While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.
SOUPY BLACK BEANS
This recipe comes from an Everyday Food magazine. I cut the recipe in half when it's just DH and me. Great for a BBQ or a cold night. Serve with a dollop of sour cream. You can also try adapting this for the microwave.
Provided by Hadice
Categories Black Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat olive oil over medium heat.
- Add scallions and garlic cloves and saute until fragrant, about 1 minute.
- Add black beans and water. Increase heat and bring to a boil.
- Reduce heat and simmer for about 30 minutes, stirring occasionally.
- Add salsa and stir until heated through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 216.8, Fat 2, SaturatedFat 0.4, Sodium 105.2, Carbohydrate 37.7, Fiber 13.5, Sugar 0.9, Protein 13.7
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