michael-in-phoenix
Well-known member
...of dried black beans overnight. I haven't started cooking them yet.
Thanks in advance!
Michael
Thanks in advance!
Michael
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ISO: ISO your favorite black bean recipes. Soups, cold salads, etc. I just soaked 3 pounds...
- Thread starter michael-in-phoenix
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heather_in_sf
Well-known member
REC: Black Bean and Papaya Salsa
This is really tasty and you can use mango instead of papaya. I did that once when I couldn't find a good one.
REC: BLACK BEAN AND PAPAYA SALSA
from Chris Schlesinger, "Salsas, Chutneys, Sambals and Chowchows"
1 cup cooked or canned black beans
2 ripe papayas, peeled and seeded, finely chopped
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cups lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 tablespoons ground cumin
1 tablespoon red or green chile pepper of your choice, minced
salt and freshly crushed black pepper (to taste)
In a large mixing bowl, combine all of the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4-5 days.
Makes about 5 cups
This is really tasty and you can use mango instead of papaya. I did that once when I couldn't find a good one.
REC: BLACK BEAN AND PAPAYA SALSA
from Chris Schlesinger, "Salsas, Chutneys, Sambals and Chowchows"
1 cup cooked or canned black beans
2 ripe papayas, peeled and seeded, finely chopped
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cups lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 tablespoons ground cumin
1 tablespoon red or green chile pepper of your choice, minced
salt and freshly crushed black pepper (to taste)
In a large mixing bowl, combine all of the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4-5 days.
Makes about 5 cups
heather_in_sf
Well-known member
Cafe Beaujolais made a great pumpkin and black bean soup
the combination sounds weird but really it is so delicious, particularly on a cold spring night. The cookbook is at home so let me know if you are interested and I'll post it tomorrow.
the combination sounds weird but really it is so delicious, particularly on a cold spring night. The cookbook is at home so let me know if you are interested and I'll post it tomorrow.
michael-in-phoenix
Well-known member
If it's not too much trouble, I'd love the recipe. I'm kind of on a pumpkin kick right now.
michael-in-phoenix
Well-known member
Should that read, "1/2 cup of lime juice"? Thanks. This looks delicious.
heather_in_sf
Well-known member
Holy cow! Yes indeed, I corrected it. Imagine the pucker factor :-x
heather_in_sf
Well-known member
Happy to!!!
Black Bean Patties with Cilantro and Lime - These are delicious! >>>
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
15 oz can black beans -- undrained
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 -10 equal portions, (I divided into 6 equal portions), shaping each into 3-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot.
Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side. Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).
Cooking Light
http://www.myrecipes.com/recipe/black-bean-patties-with-cilantro-lime-10000000665259/
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
15 oz can black beans -- undrained
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 -10 equal portions, (I divided into 6 equal portions), shaping each into 3-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot.
Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side. Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).
Cooking Light
http://www.myrecipes.com/recipe/black-bean-patties-with-cilantro-lime-10000000665259/
michael-in-phoenix
Well-known member
These look very good as well. I'm so glad I asked! Thanks, Meryl.
steve2-in-la
Well-known member
Black Beans & Rice Cubano . . . if you have "Good Eatz" it's on page 11. If not, here 'tis:
Black Beans & Rice Cubano
1 large Green Pepper, chopped
1 large Onion, chopped
8 cloves Garlic, chopped
3 Tbsp Olive oil
28oz hydrated Black Beans
½ tsp Oregano
1 tsp Cumin
3 Tbsp Vinegar
3 Pimentos, minced
Sauté pepper, onion and garlic until soft. Add all other ingredients. Cover and simmer until heated through. To thicken...mash two tablespoons beans and re-add to mix. Serve over steamed white rice.
Black Beans & Rice Cubano
1 large Green Pepper, chopped
1 large Onion, chopped
8 cloves Garlic, chopped
3 Tbsp Olive oil
28oz hydrated Black Beans
½ tsp Oregano
1 tsp Cumin
3 Tbsp Vinegar
3 Pimentos, minced
Sauté pepper, onion and garlic until soft. Add all other ingredients. Cover and simmer until heated through. To thicken...mash two tablespoons beans and re-add to mix. Serve over steamed white rice.
We enjoyed this last summer: Shrimp and Black bean Salad.
I recall that I served this over a bed of lettuce. It was quite tasty and refreshing. I made the onions a day or 2 in advance, and they pickled nicely!
Enjoy!
For the pickled onions
3/4 cup distilled white vinegar
3 tablespoons sugar
1 bay leaf
10 whole black peppercorns
3 juniper berries
1/8 teaspoon fine sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon whole cumin seeds
1 large red onion, thinly sliced crosswise and separated into rings
For the salad
2 15-ounce cans black beans, rinsed and drained
2 scallions, white and green parts thinly sliced
1/4 cup cilantro, finely chopped (plus more for garnish)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
fine sea salt
16 large shrimp, peeled and deveined
1 large clove garlic, very thinly sliced
4 ounces Feta cheese, about 3/4 cup
Directions:
In a medium heavy skillet, combine all the pickled onion ingredients except the onion. Bring to a boil, whisking to dissolve the sugar.
Add the onion, reduce to a simmer and cook, gently stirring, for 1 minute. Transfer to a heatproof bowl and let cool completely, about 30 minutes.
In a large serving bowl, stir together the beans, scallions, cilantro, 1/4 cup of the olive oil the lime juice and 1/4 teaspoon salt. Set aside.
In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and a generous pinch of salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are cooked through, 1 to 2 minutes.
Transfer to the serving bowl and toss. Crumble the cheese over the salad and sprinkle with extra cilantro, if desired. Remove the pickled onions from their pickling liquid and serve on the side.
http://www.foodrepublic.com/2012/05/01/shrimp-and-black-bean-salad-recipe
I recall that I served this over a bed of lettuce. It was quite tasty and refreshing. I made the onions a day or 2 in advance, and they pickled nicely!
Enjoy!
For the pickled onions
3/4 cup distilled white vinegar
3 tablespoons sugar
1 bay leaf
10 whole black peppercorns
3 juniper berries
1/8 teaspoon fine sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon whole cumin seeds
1 large red onion, thinly sliced crosswise and separated into rings
For the salad
2 15-ounce cans black beans, rinsed and drained
2 scallions, white and green parts thinly sliced
1/4 cup cilantro, finely chopped (plus more for garnish)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
fine sea salt
16 large shrimp, peeled and deveined
1 large clove garlic, very thinly sliced
4 ounces Feta cheese, about 3/4 cup
Directions:
In a medium heavy skillet, combine all the pickled onion ingredients except the onion. Bring to a boil, whisking to dissolve the sugar.
Add the onion, reduce to a simmer and cook, gently stirring, for 1 minute. Transfer to a heatproof bowl and let cool completely, about 30 minutes.
In a large serving bowl, stir together the beans, scallions, cilantro, 1/4 cup of the olive oil the lime juice and 1/4 teaspoon salt. Set aside.
In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and a generous pinch of salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are cooked through, 1 to 2 minutes.
Transfer to the serving bowl and toss. Crumble the cheese over the salad and sprinkle with extra cilantro, if desired. Remove the pickled onions from their pickling liquid and serve on the side.
http://www.foodrepublic.com/2012/05/01/shrimp-and-black-bean-salad-recipe
michael-in-phoenix
Well-known member
Excellent! Thank you.
I like this combination very much:
Black Bean, corn and Barley
1 tablespoon veg. oil
1 onion, chopped (personal preference - I use way less)
3 large cloves garlic, minced
1 cup pearl barley
3 cups vegetable or chicken stock
2 cups corn kernels
1 can (19 oz) black beans, drained
1/2 cup chopped fresh parsley or basil
2 tbsp fresh lemon or lime juice
1 tomato diced
Cook onion and garlic for 5 min in oil until softened. Stir in barley. Pour over stock. Cover and bake at 350 degrees for one hour. Stir in corn and beans.
Bake 5 minutes longer or until heated through and barley is tender. Stir in parsley, lemon juice and tomato.
makes 10 servings.
make ahead: can be made up to stirring in the corn and beans for up to a day ahead. Add 2 tbsp stock or water and reheat in microwave and continue.
Black Bean, corn and Barley
1 tablespoon veg. oil
1 onion, chopped (personal preference - I use way less)
3 large cloves garlic, minced
1 cup pearl barley
3 cups vegetable or chicken stock
2 cups corn kernels
1 can (19 oz) black beans, drained
1/2 cup chopped fresh parsley or basil
2 tbsp fresh lemon or lime juice
1 tomato diced
Cook onion and garlic for 5 min in oil until softened. Stir in barley. Pour over stock. Cover and bake at 350 degrees for one hour. Stir in corn and beans.
Bake 5 minutes longer or until heated through and barley is tender. Stir in parsley, lemon juice and tomato.
makes 10 servings.
make ahead: can be made up to stirring in the corn and beans for up to a day ahead. Add 2 tbsp stock or water and reheat in microwave and continue.
heather_in_sf
Well-known member
REC: Black Bean and Pumpkin Soup with Cinnamon and Ginger
This is from Once Upon a Tart, not Margaret Fox, but is delicious nonetheless.
REC: Black Bean and Pumpkin Soup with Cinnamon and Ginger
1 1/2 cups dried black beans, picked over, rinsed and soaked overnight
6 cups cold H2O
1/2 big yellow onion, diced
1 clove garlic, peeled and minced
2 T olive oil
3/4 pound plum tomatoes, peeled and diced
1 T cumin
1/2 tsp ground cinnamon
1 tsp salt
1 tsp ground ginger
1/2 tsp black pepper
4 cups vegetable or chicken stock
1 c canned or fresh pumpkin purée
1 T red wine vinegar
Drain and rinse the soaked beans in a colander. Bring the water and the beans to a boil in a large soup pot. Simmer uncovered for about an hour, until the beans are soft to the bite but not splitting or falling apart. Drain.
Sautéed the onion and garlic in the soup pot in the olive oil, stirring frequently, until the onion begins to soften, about 5-10 minutes. Lower heat and cook another 10 minutes until the onion is tender and translucent.
Add the tomatoes, cumin, cinnamon, ginger, salt and pepper to the pot, sauté until the tomatoes begin to give off juices, 5-10 minutes. Pour in the stock, pumpkin purée, vinegar and beans.
Bring to a boil, lower the heat to a simmer for about 15 minutes. Purée about 1/3 of the soup to give smoothness but retaining the texture of the beans.
Serve warm with a green salad made with avocado, red onion and fresh cilantro.
This is from Once Upon a Tart, not Margaret Fox, but is delicious nonetheless.
REC: Black Bean and Pumpkin Soup with Cinnamon and Ginger
1 1/2 cups dried black beans, picked over, rinsed and soaked overnight
6 cups cold H2O
1/2 big yellow onion, diced
1 clove garlic, peeled and minced
2 T olive oil
3/4 pound plum tomatoes, peeled and diced
1 T cumin
1/2 tsp ground cinnamon
1 tsp salt
1 tsp ground ginger
1/2 tsp black pepper
4 cups vegetable or chicken stock
1 c canned or fresh pumpkin purée
1 T red wine vinegar
Drain and rinse the soaked beans in a colander. Bring the water and the beans to a boil in a large soup pot. Simmer uncovered for about an hour, until the beans are soft to the bite but not splitting or falling apart. Drain.
Sautéed the onion and garlic in the soup pot in the olive oil, stirring frequently, until the onion begins to soften, about 5-10 minutes. Lower heat and cook another 10 minutes until the onion is tender and translucent.
Add the tomatoes, cumin, cinnamon, ginger, salt and pepper to the pot, sauté until the tomatoes begin to give off juices, 5-10 minutes. Pour in the stock, pumpkin purée, vinegar and beans.
Bring to a boil, lower the heat to a simmer for about 15 minutes. Purée about 1/3 of the soup to give smoothness but retaining the texture of the beans.
Serve warm with a green salad made with avocado, red onion and fresh cilantro.
G
Guest
Guest
looks good, does it freeze well?