SMOKY BLACK BEANS
My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.
Provided by ReneeW.
Categories Side Dish Beans and Peas
Time 6h5m
Yield 8
Number Of Ingredients 7
Steps:
- Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
- Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g
SMOKED BLACK URAD BEANS
Number Of Ingredients 22
Steps:
- 1. In a bowl, mix together the dals and the kidney beans. Then heat the oil in a medium cast-iron or nonstick saucepan over medium-high heat and cook the green and red chili peppers, stirring, until golden, about 1 minute. (Stand back from the pan in case they burst.) Add the ginger and garlic, then the coriander, cumin, oregano, fenugreek seeds, turmeric, asafoetida, salt, and liquid smoke. Stir about 30 seconds.2. Add the dals and beans and stir constantly over medium-low heat until fragrant and well roasted, about 5 minutes. Transfer to a pressure cooker, add 6 cups of water, secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of the broken if not, add remaining 2 cups water, cover, bring back up to high pressure, and cook under pressure another 1 minute. Or cover and boil until soft, about 30 minutes.3. Mix in the tomato sauce, cilantro, fenugreek leaves, and yogurt-water, and cook, stirring occasionally, over low heat until the dal is thick and creamy, 45 to 60 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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