SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM
Provided by Diane Rossen Worthington
Categories Milk/Cream Bean Side Cinco de Mayo Dinner Sausage Party Potluck Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For beans:
- Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
- Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
- For chipotle cream:
- Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
- Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.
SPICY BLACK BEAN SLIDERS WITH CHIPOTLE MAYONNAISE
Mitts off, carnivores! With a melty layer of pepper jack and a slather of smoky Chipotle Mayo, these spicy vegetarian sliders are tough to resist, whether you're a meat-eater or not. Make-ahead tip: Form patties, place them on a cookie sheet, cover with plastic wrap, and refrigerate for up to 24 hours until ready to cook.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 22
Steps:
- Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
- Place beans in a small bow and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
- Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
- Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
- Remove patties to a paper-towel-lined plate to drain and cool slightly.
- Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
- Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.
SPICY BLACK BEANS WITH CHIPOTLE MAYONNAISE SPREAD -
This is a good recipe from one of my Eating Well Magazines that want to share here. Hope you enjoy it.
Provided by pink cook
Categories Spreads
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.
- Combine black beans slightly mashed, chopped onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl.
- Stir all the ingredients until mixture holds together and season with salt to taste.
- Serve with crackers as a dip or spread on sandwiches or pita breads cut in halves and top with shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.
SPICY CHIPOTLE BLACK-EYED PEAS
A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.
Provided by Amanda
Categories Side Dish Beans and Peas
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g
SPICY BLACK BEAN SANDWICHES WITH CHIPOTLE MAYONNAISE
From the Splendid Kitchen via The Simple Art of Eating Well Cookbook by Jessie Price and the Eating Well Test Kitchen. This recipe serves the beans up in a lovely pita bread, but you could use tortillas and make it into a wrap, or serve as a dip with chips. Double up on the beans and encore them with greens, or warmed up and served in a bowl like chile. Canned chipotle peppers add a rich, smoky flavor you will enjoy!
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime or lemon juice in a large bowl. Season with salt.
- Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.
- Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl.
- Slice off the top third of each pita; open them up and spread the bean mixture inside.
- Top with the chipotle mayonnaise, shredded lettuce, sliced avocado and tomato. Serve within 30 minutes.
- This is good warm, room temerature, or even cold.
- Note:.
- If you are sensitive to spicy foods, start with half the amount of chili powder called for and increase to taste.
- Other canned beans can stand in for the black beans; try cannellini beans, red beans or pinto beans.
- Try using plain non-fat Greek yogurt. It's so lusciously thick and creamy you'll never know it has no fat.
Nutrition Facts : Calories 380.6, Fat 11.3, SaturatedFat 2.2, Cholesterol 5.1, Sodium 441.6, Carbohydrate 59.3, Fiber 13.3, Sugar 4.3, Protein 14.3
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