The Best Black Beans Ive Ever Had Recipes

Steps:

• Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
• Place in a serving dish and serve hot.

Steps:

• In a medium sauce pan, over medium heat sautee the onion, and green pepper and oregano in olive oil until soft. (about 5 minutes)
• Stir in the remaining ingredients and simmer for an additional 8 minutes.
• Serve with medium or short-grained rice!
• If using fresh oregano (which I prefer) substitute about 1 tablespoon finely chopped.

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

Steps:

• In a medium saucepan, combine beans, onion,and garlic, and bring to a boil.
• Reduce heat to medium-low.
• Season with cumin, cilantro, cayenne, and salt.
• Simmer for 5 minutes, and serve.

Steps:

• Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

Steps:

• Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
• When it's time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
• Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
• Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.