CREAMY BLACK BEANS
In Mexico, Frijoles de la Olla (slow cooked beans in a pot) are typically prepared in large clay pots over an open fire with pepper and spices. You can achieve similar results at home with a large pot or a pressure cooker!
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Nutrition Facts : Calories 322 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 47 grams, Fiber 14.5 grams, Protein 17 grams, Sugar 8 grams
BLACK BEANS AND SOUR CREAM
This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)
Provided by Pianolady
Categories Black Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the beans in a pan with water to cover by 1".
- Bring to a boil and boil for 2 minutes.
- Remove from heat and let stand, covered, for 1 hour.
- Add the onions, bay leaf, thyme, celery and parsley.
- Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
- Cook (simmer) until the beans are tender, about 1 1/2 hours.
- Add salt to taste and a small dash of Tabasco Sauce.
- Discard bay leaf, vegetables and ham bone.
- Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
- Serve with cold sour cream (you probably want more than just a dollop!)
- Enjoy!
Nutrition Facts : Calories 286.9, Fat 1.1, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 48.9, Fiber 11.8, Sugar 2.4, Protein 16.6
CROCK POT CHICKEN WITH BLACK BEANS IN CREAM SAUCE
Make and share this Crock Pot Chicken With Black Beans in Cream Sauce recipe from Food.com.
Provided by dcs630
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to crock pot, except Neufchatel cheese.
- Cook on low for 8 hours or on high for 4 hours.
- Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
- Stir to blend in cheese.
- Serve over rice, chips or on wraps.
CREAMY BLACK BEANS
I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes, too. Make extra for bean and cheese tacos!
Provided by Alan Delgado
Yield Makes 6½ cups
Number Of Ingredients 13
Steps:
- If using dried beans, rinse and drain 1 lb. dried black beans in a colander or fine-mesh sieve; transfer to a large bowl. Pour in water to cover by 2" and let soak in refrigerator at least 4 hours and up to 12 hours.
- Heat 5 Tbsp. vegetable oil in a small pot over medium-high. Cook ¼ large white onion, thinly sliced, 3 garlic cloves, thinly sliced, and ½ medium jalapeño, thinly sliced, stirring often, until beginning to take on some color, 6-8 minutes. Add 3 bay leaves, 1½ pasilla chiles, halved, seeds removed, 1 guajillo chile, halved, seeds removed, 1 Tbsp. ground cumin, 2 tsp. dried oregano, 1½ tsp. dried thyme, and 1 tsp. freshly ground black pepper. Cook, stirring often, until fragrant, about 2 minutes.
- If using dried beans, add beans and their soaking liquid to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until beans are tender, 45-55 minutes.
- If using canned beans, add three (15.5-oz.) cans black beans (do not rinse) to pot and pour in more water so beans are covered by 2". Bring to a boil, then reduce heat and simmer, adding more water as needed to keep beans submerged, until flavors have come together, 15-20 minutes.
- Drain beans in a fine-mesh sieve set over a large bowl; remove bay leaves and discard. Working in 2 batches if needed, purée bean mixture and ¾ cup bean broth in a blender, adding more bean broth if needed, until thick and hummus-like in consistency. Taste and season with salt. Discard any remaining bean broth. Do ahead: Beans can be cooked 5 days ahead. Let cool; cover and chill. Reheat over low, stirring often.
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