BLACK BEANS WITH GARLIC, ONION AND JALAPENO
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
- Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
- Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.
RED SNAPPER WITH FAVA BEAN PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
- In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
- Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.
COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
Make and share this Coconut-Jalapeno Red Snapper With Banana Black Bean Puree recipe from Food.com.
Provided by Absarunnin
Categories < 30 Mins
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Puree: heat oil in skillet over medium heat.
- Add shallots and garlic; cook 2 minutes.
- Add banana; cook 2 minutes, stirring occasionally.
- Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes.
- Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth.
- Snapper: combine carrot, milk, chili powder, salt, and jalapeños in a large skillet over medium-high heat; bring to a simmer.
- Add fish to pan; cover and simmer 7 minutes on each side.
Nutrition Facts : Calories 488.7, Fat 19.1, SaturatedFat 12.7, Cholesterol 79.8, Sodium 690.1, Carbohydrate 28.9, Fiber 8, Sugar 9.7, Protein 51.5
BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE
This is a go to meal I entertain with. Not only is it worthy of serving to company, but it is easier than it looks. Each part is so simple and can be made ahead. It is very cost effective and is amazing flavor. I love this steak recipe. Even though the marinade is basic it is the combination with the balsamic vinaigrette and the creamy peas and beans and the fresh greens which brings it all together. I now a mix of peas and beans sound odd, but this is a great creamy flavor. The grilled tomato makes a great side to the chilled salad and creamy beans.
Provided by SarasotaCook
Categories Steak
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
- Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
- Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
- Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
- Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
- OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.
Nutrition Facts : Calories 265.5, Fat 8.3, SaturatedFat 2.9, Cholesterol 36.2, Sodium 514.6, Carbohydrate 23.5, Fiber 6.1, Sugar 3.8, Protein 24.5
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
BUTTER-BEAN PUREE APPETIZER
This is a recipe from a Taste of Home cookbook magazine Dec. 2009. It is a super recipe that is perfect for a party. It looks elegant and sophisticated yet tastes simply divine.This recipe makes a lot so plan accordingly. Serve to your guests and get "ooohs and aaahs." They will guess hummus but be surprised by this unique flavor. Enjoy ChefDLH
Provided by ChefDLH
Categories Spreads
Time 30m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Brush bread slices with olive oil and place on baking sheet.
- Bake until lightly golden 7 to 10 minutes.
- In a work bowl of a food processor combine 1 can butter beans undrained , 1 can butter beans drained and garlic and pulse until smooth.
- In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley.
- Add bean mixture to bowl, stirring well.
- Spoon onto toasted bread slices.
- Top with lemon zest and additional parsley.
- Drizzle with remaining olive oil.
- enjoy.
Nutrition Facts : Calories 64.8, Fat 1.8, SaturatedFat 0.3, Sodium 159.4, Carbohydrate 10.2, Fiber 1.7, Sugar 0.2, Protein 2.3
More about "coconut jalapeno red snapper with banana black bean puree recipes"
EASY CREAMY COCONUT BLACK BEANS - INSPIRED TASTE
From inspiredtaste.net
10 BEST BLACK BEAN PUREE RECIPES | YUMMLY
From yummly.com
BLACK BEAN SOUP - ONCE UPON A CHEF
From onceuponachef.com
BANANA LEAF SNAPPER WITH CHICKPEAS AND COCONUT RICE
From bonappetit.com
COCONUT MILK AND RED SNAPPER RECIPES - SUPERCOOK
From supercook.com
MEDITERRANEAN RED SNAPPER RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
COCONUT JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE …
From webetutorial.com
COCONUT-JALAPENO RED SNAPPER WITH BANANA BLACK BEAN PUREE
From worldbestfishrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #easy #fish #dietary
You'll also love