Mashedblackbeans Recipes

PERFECT BLACK BEANS

Steps:

• The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

MASHED WHITE BEANS

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

MARINATED BLACK BEANS

Steps:

• Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
• Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
• Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
• Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.

MASHED BLACK BEANS

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add onion and cook until golden, stirring often, about 7 minutes.
• Stir in garlic and cook 1 minute.
• Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
• Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
• Season with salt.
• Cover and keep warm until serving.

SMASHED MEXICAN BLACK BEANS

Steps:

• Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
• Stir fry until the majority of the liquid has evaporated.
• With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.

MEXICAN BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

MASHED WHITE BEANS

Steps:

• Wash beans. Put in large pot with water.
• Peel garlic and chop cloves in half. Peel onion and chop in half. Add both to pot.
• Bring beans to boil, then simmer, covered, until well cooked, at least 90 minutes.
• Remove beans, onion and garlic from pot, saving liquid.
• On high heat, cook liquid until reduced in half, almost to a glaze.
• Mix beans, liquid and butter in food processor and puree.

SIMPLE MASHED BLACK BEANS

Steps:

• Heat olive oil in a large frying pan. Add garlic and cook for 1 min, stirring all the time. Add black beans. Season and cook for a further 2 mins.