Black Beans With Lime Recipes

CUBAN BLACK BEANS WITH CILANTRO AND LIME

Steps:

• Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
• Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

BLACK BEANS WITH LIME

Steps:

• In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
• Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

COCONUT LIME BLACK BEANS

Steps:

• Soak the beans overnight in cold water to cover.
• Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
• When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.

BLACK BEAN BURGERS WITH TOMATO-LIME MAYO

Steps:

• For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs, onions and 2 tablespoons of olive oil. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
• For the mayo: In a small bowl, mix the mayonnaise, sundried tomato puree, pepper, salt, garlic and lime juice.
• Heat a medium non-stick pan over medium-high heat and add the remaining 2 tablespoons olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Slather each side of the bun with mayo, then top the bottom bun with the lettuce, burger, tomatoes, pickles, pickled jalapenos, another lettuce slice and top with the top bun.

LIME CUMIN BLACK BEANS

Steps:

• Heat oil over medium heat in a large skillet.
• Add onion, garlic and cumin, cook 5 minutes or until softened.
• Add beans, salt and pepper and cook 5 minutes until hot.
• Stir in cilantro, rind and lime juice.

BLACK BEANS WITH LIME AND SCALLIONS

Steps:

• In a medium saucepan, heat oil over medium. Add white parts of scallions, and season with salt and pepper. Cook until softened, stirring frequently, about 3 minutes.
• Add beans, chili powder, and the water. Cook until warmed through, stirring occasionally, about 5 minutes. Remove from heat, and stir in lime juice; season with more salt and pepper. Serve immediately, garnished with scallion greens.
• nutrition information
• (Per Serving)
• Calories: 157
• Fat: 2.9g (0.5g Saturated Fat)
• Protein: 9.1g
• Carbohydrates: 24.8g
• Fiber: 9.1g

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
• Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
• Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

BLACK BEAN SOUP WITH LIME

Steps:

• In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
• Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.