Spicy Black Bean Tomato Sauce Recipes

Steps:

• Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Steps:

• Heat the oil over medium heat in a large frying pan.
• Add the onion and garlic.
• Stirring constantly, cook until softened. About 2 minutes.
• Add black beans, tomatoes, and ground red pepper.
• Simmer until sauce thickens and the ingredients are heated through, about 5-10 minutes.
• Garnish servings with grated cheese if desired and serve over pasta.

Steps:

• Coat a large nonstick skillet with veggie spray.
• add olive oil, and place over medium high heat until hot.
• Add garlic, sauté until tender.
• Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
• Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
• Garnish with fresh cilantro if desired.

Steps:

• Preheat your oven to 350 degrees.
• In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
• Drain black beans and rinse thoroughly in a colander.
• In a food processor, combine black beans and egg until completely pureed. Add this mixture to the remaining ingredients.
• Combine all ingredients together. The mixture should not be sticky and should be easily formed into balls.
• Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray) and place in the preheated oven.
• Bake for 20-25 minutes or until lightly browned and firm. Enjoy!

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Steps:

• Sort and rinse beans to remove bad beans, rocks and dirt.
• Soak overnight or between 6-8 hours.
• Drain and rinse soaked beans.
• Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
• When cooked, drain water from beans.
• Add tomato sauce, chili powder, garlic powder and onion powder.
• Heat through to meld flavors.
• Cool and freeze 2 cups of beans in sauce in quart bags.

Steps:

• Cook pasta as instructed on the packet, drain, and set aside.
• While the pasta is cooking, heat olive oil in a saucepan on medium heat and add minced garlic. Saute until translucent, then add chopped onions and saute until soft and starting to turn brown.
• Add cooked black beans, saute for a minute, then add half of the water (1/2 cup if you're using the original measurements of this recipe) and bring to the boil. Lower heat and simmer for about 5 minutes.
• Now mush the black beans right there in the saucepan with a fork or a ricer to blend in with the water to create a thick sauce. You can leave some beans whole depending on your choice -- this is your creation.
• Once some or all the beans are mooshed to satisfaction and the concoction is nice and thick, add the tomato paste and saute for a minute to remove its rawness. Then add the chopped tomatoes, remaining water, and sugar (to reduce the acidity of the tomatoes) and mix well.
• Add salt and pepper to taste. I generally prefer to do this as you go along, adding small amounts of salt and pepper to each stage of sauteing.
• Allow the sauce to bubble nicely and simmer for about 5-10 minutes or until it is satisfactorily thick.
• Now it's time to throw in the sliced olives, swirl around, then add the fresh basil and thyme and mix gently. Let simmer for a minute, then add the cooked pasta and mix well, ensuring that all the pasta is well covered by the sauce.
• Remove the saucepan from the hob and let it sit for a minute away from the heat. Now if you're using the sour cream or Greek yogurt, this is when you would add it in and mix gently. Do not add this while the saucepan is still on the flame/burner or it might curdle. Well, even if it does, it's not going to taste bad, it's just going to look a bit odd, but will still taste just as good -- honest.
• That's it -- all done. Garnish with some fresh basil leaves if you've got some lying around and serve hot.

Steps:

• Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.
• Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.
• Remove from heat and top with cilantro.