Black Beans With Lime Recipes

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CUBAN BLACK BEANS WITH CILANTRO AND LIME



Cuban Black Beans with Cilantro and Lime image

A quick and easy version of the Cuban Black beans! I'm sautéing up jalapeños, onions, and garlic and then simmering the beans until they are tender and topping them with cilantro and lime! So, so delicious!

Provided by Marzia

Categories     30 Minute Meals

Time 30m

Number Of Ingredients 11

1 tablespoon oil
1 medium red onion, diced
1-2 jalapeños, seeded + ribs removed then diced
4-5 cloves garlic, minced
2 (15 ounce cans) black beans, rinsed and drained
1 cup warm water
1 teaspoon salt
1 teaspoon ground cumin
½-1 teaspoon chipotle chili powder (optional)
2-3 tablespoons cilantro
3 tablespoons lime juice (or more!)

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



Black Beans with Lime image

This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 10m

Number Of Ingredients 6

1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 157 g, Fat 3 g, Fiber 9 g, Protein 9 g

COCONUT LIME BLACK BEANS



Coconut Lime Black Beans image

Provided by Damaris Phillips

Categories     side-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dried black beans, rinsed
2 cups coconut water
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon coconut oil
1 lime, juiced
2 green onions, greens only, sliced

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



Black Bean Burgers with Tomato-Lime Mayo image

Provided by Amanda Freitag

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 18

Two 15-ounce cans black beans, drained and rinsed
3/4 cup panko breadcrumbs
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 to 2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 to 4 large cloves garlic, minced
2 eggs, beaten with a pinch of salt
1 small red onion, finely chopped
4 tablespoons extra-virgin olive oil
6 sesame seed potato buns
Serving suggestions: bibb lettuce, tomato slices, bread and butter pickles and pickled jalapenos
1 cup mayonnaise
2 tablespoons sundried tomato puree or paste
1 teaspoon freshly ground black pepper
Pinch kosher salt
1 clove garlic, minced
Juice of 1 lime

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



Lime Cumin Black Beans image

This can be a main meal over rice or a unique side dish. Canned beans may be used but are not as good as cooked dried beans in my opinion. A bit of hot pepper may be used to add some spice to the dish. Prep time does not include time to cook the beans.

Provided by Tebo3759

Categories     Lime

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups dried black beans, cooked (pinto or navy can also be used)
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1/4 cup chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons lime juice
salt and pepper

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.

Nutrition Facts : Calories 200.5, Fat 3.2, SaturatedFat 0.5, Sodium 5.3, Carbohydrate 33.5, Fiber 7.8, Sugar 2, Protein 10.9

BLACK BEANS WITH LIME AND SCALLIONS



Black Beans with Lime and Scallions image

Categories     Bean     Lime

Yield serves 6

Number Of Ingredients 7

1 tablespoon olive oil
2 scallions, trimmed, white and green parts separated and thinly sliced
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1/4 cup water
1 tablespoon fresh lime juice

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



Black Bean Soup with Cilantro-Lime Sour Cream image

Categories     Soup/Stew     Blender     Bean     Tomato     Super Bowl     Lunch     Lime     Bacon     Healthy     Sour Cream     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 20

1 16-ounce package (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

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



Black Bean Soup with Lime image

Categories     Soup/Stew     Bean     Pork     Super Bowl     Lunch     Lime     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 10

1 large ham hock (about 3/4 pound)
3 quarts plus 1 cup water
1 pound dried black beans, picked over
1 red onion, chopped (about 2 cups)
1 bay leaf
a 28-to 32-ounce can whole tomatoes with juice, chopped
3/4 teaspoon salt, or to taste
1 to 2 tablespoons fresh lime juice
Garnish:
lime slices

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.

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