SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SOS PWA NWA (BLACK-BEAN SAUCE)
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother's house.
Provided by Francis Lam
Categories sauces and gravies
Time 2h
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic and scallions until golden, about 8 minutes. Add the beans and 5 cups of water. Bring the water and beans to a boil over medium-high heat, covered, then boil until the beans are soft, about 1 1/2 hours. (This may take longer depending on your beans.) Add water occasionally to keep the beans submerged, if necessary; keep an eye on them, as you may need to add a fair amount of water, depending on your beans and how tight your pot lid is.
- In a blender, purée the beans and any water left in the pot with an additional 1¾ cups water until very smooth. Force the purée through a fine strainer.
- Return the bean purée to the pot over medium-low heat. Stir in the coconut milk, butter, parsley, bouillon cube, salt to taste and black pepper. Cook the bean purée, stirring occasionally, until it's the consistency of a rich gravy. (Adjust with water if necessary.)
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 2 grams, TransFat 0 grams
SAUCY BLACK BEANS
Yield serves 6 to 8
Number Of Ingredients 8
Steps:
- Place the beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse the beans with cold water; set aside.
- Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours. Most of the liquid should have evaporated.
- Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.
SAUCY BLACK BEANS
Black beans are a go-to side dish for any Baja meal.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
Steps:
- Place beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse beans with cold water; set aside.
- Heat the oil in a large saucepan over medium heat. Add onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and/or jalapeno, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a saucelike consistency, about 2 hours. Most of the liquid should have evaporated.
- Remove from heat; remove orange peel and/or jalapeno, if using. Season with salt, black pepper, and hot-pepper sauce, if desired. Serve hot or at room temperature.
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