HOW TO COOK BLACK BEANS
This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.
Provided by Cookie and Kate
Categories Side dish
Time 1h25m
Number Of Ingredients 12
Steps:
- First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
- Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
- Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
- Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
- Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
- Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
- Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
- Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***
Nutrition Facts : ServingSize 1 cup beans, Calories 291 calories, Sugar 2.5 g, Sodium 359 mg, Fat 3.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 50 g, Fiber 12.2 g, Protein 16.8 g, Cholesterol 0 mg
SOUTHWEST BLACK BEAN CORN SALAD
This Southwest Black Bean Corn Salad recipe is the perfect summer side dish! It's made with avocado and a creamy cilantro lime dressing.
Provided by Christine Rooney
Categories Appetizer
Time 15m
Number Of Ingredients 12
Steps:
- Shuck 3-4 cobs of fresh sweet corn.
- Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
- Dice 1 large bell pepper.
- Drain and rinse 2 15 oz. cans of black beans.
- Cut 1-2 avocados in half. Dice the avocados into small pieces.
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
KEMP'S BLACK BEANS
Steps:
- Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.
KEMP'S VEGETARIAN BLACK BEANS - 6-QT PRESSURE COOKER
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp Minifie claims that the vegetarian "holy trinity" of flavor is sherry, soy sauce and balsamic vinegar. Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then chill covered up to 1 week, or freeze up to 3 months. Beans thicken a lot as they stand, so thin with water when reheating over moderately low heat. Because these beans are best cooled so they thicken as they stand, some people make a big pot on the stove and designate it for other recipes. So I am giving both the Pressure Cooker directions and the non-pressure directions. The Pressure Cooker takes 1/3 the time. The preparation time does not include chilling time; the cooking time is for the pressure cooker.
Provided by KateL
Categories Black Beans
Time 50m
Yield 8-9 cups, 16-18 serving(s)
Number Of Ingredients 9
Steps:
- PRESSURE COOKER.
- In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
- Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
- Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- NON-PRESSURE COOKING METHOD.
- In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
- Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
- REHEATING.
- When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.
Nutrition Facts : Calories 129.7, Fat 2.9, SaturatedFat 0.5, Sodium 286.7, Carbohydrate 19.1, Fiber 4.5, Sugar 1.4, Protein 6.4
KIP'S CREAMY GREEN BEANS
This is my favorite green bean recipe. Got it from my mother-in-law's friend Kip. Really simple to put together and it makes enough to serve a crowd.
Provided by Starweaver
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put beans in casserole dish and sprinkle with garlic salt.
- Add next 3 ingredients stirring well.
- Sprinkle heavily with crushed crackers.
- Bake uncovered 375°F for 30 minutes.
Nutrition Facts : Calories 150.1, Fat 9.8, SaturatedFat 5.6, Cholesterol 23.7, Sodium 448.8, Carbohydrate 11.3, Fiber 3.4, Sugar 3.3, Protein 5.9
KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME
Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Recipe#512333; it's integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe's times.
Provided by KateL
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
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