Basic Black Beans Food

EASY BLACK BEAN SOUP

Steps:

• Saute onion in olive oil.
• When onion becomes translucent, add cumin.
• Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
• Add 1 can black beans and 2 cups vegetable broth.
• Bring to a simmer, stirring occasionally.
• Turn off heat.
• Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
• Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
• Serve soup with bowls of red onion and cilantro for garnish.
• I add a bit of cilantro to the pot, too.
• Can be doubled or frozen.

BLACK BEANS

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

BASIC BLACK BEANS

Steps:

• Rinse the beans under the tap. Put them into a bowl large enough to hold them and 4 cups of water. Cover with a plate or plastic wrap and leave to soak overnight. They should double in size.
• Drain the soaked beans, rinse, and put them into a heavy pot with onion and bay leaf. Add enough water just to cover the beans, and drizzle olive oil.
• Bring the beans to a boil. Remove any scum that forms. Boil for 10 minutes, cover and turn the heat down to low. Simmer until the beans are tender but not falling apart, 1 to 1.5 hours depending on the age of the beans.
• Remove the onion and bay leaf. Add the sea salt. Use the beans or store them in the fridge or freezer.

BACON BLACK BEANS

Steps:

• Saute bacon until crisp, then set aside.
• Drain all except 1 T bacon grease.
• Saute onion and jalapeno in remaining bacon grease.
• Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
• Top with bacon pieces.
• If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

BEST BLACK BEANS

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• To make the rice, bring water to a boil, add rice (1 cup) and kosher salt (1/2 teaspoon), stir, and simmer until cooked (about 15-20 minutes). When done, fluff with a fork, stir in the cilantro and lime juice, and adjust seasonings if necessary.
• While the rice is cooking, make the beans. Sauté the diced onion in the olive oil (1 tablespoon) over medium-high heat in a medium pot until softened and beginning to brown (about 2-3 minutes).
• Add drained and rinsed black beans, cumin (1 teaspoon), kosher salt (1/2 teaspoon), and water (1 cup). Stir, bring to a boil, and simmer uncovered for about 10 minutes.
• Turn off the heat. Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact. If you don't have a potato masher, you can use a fork on the side of the pot.
• Stir in the lime juice and fresh chopped cilantro (2 tablespoons) and season with more salt if necessary.
• Serve the beans on top of the rice as a side or meal.

BASIC SKILLET BLACK BEANS

Steps:

• In a covered skillet, heat the oil on medium high heat. Add the onions and sauté for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices.
• Add the salsa or tomato juice, stir well and cover; simmer until the onions are soft (about 5 minutes). Add the black beans and simmer until slightly thickened (about 5 minutes). If you like, mash a few times with potato masher. May finish with chopped fresh cilantro.
• OPTIONAL ADD-INS: corn, bell peppers, carrots, celery, squash.

BASIC BLACK BEANS

Steps:

• Rinse beans in a colander under running water, picking out any debris.
• Place rinsed beans in a heavy pot filled with 6 cups of water and soak overnight.
• Add bay leaf and 1/4 tsp each of cumin, onion powder, and garlic powder.
• Bring just to a boil, then cover and simmer for 1 1/2 - 2 hours, or until beans are tender. Add 1 tsp salt and 1/2 tsp pepper (or more to taste).
• Makes about 6 cups of cooked beans.

BASIC BLACK BEANS

Steps:

• Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
• Add beans and tomatoes, cook until bubbly.
• Reduce heat to low, cover and cook 10 minutes.
• Add salt if necessary.
• Serve over hot cooked rice or cornbread.

SIMPLE MASHED BLACK BEANS

Steps:

• Heat olive oil in a large frying pan. Add garlic and cook for 1 min, stirring all the time. Add black beans. Season and cook for a further 2 mins.

BASIC BLACK SOYBEANS

Steps:

• Place the beans in a large bowl with 4 cups of water and 1/2 teaspoon of the salt. Cover and refrigerate for 8 to 12 hours. Drain and rinse the beans. Discard any loose skins.
• Place the beans in a 6-quart pressure cooker with ample water to cover and add the remaining 1/2 teaspoon salt. (Take care not to exceed the maximum fill-line of the cooker.) Over medium-high heat, bring to a boil uncovered. Reduce the heat to a simmer, and skim off any whitish gray foam on top. Bring to a boil again, reduce the heat to a simmer, and skim off most of the remaining foam. Rinse any beans that come out of the pot with the skimmer and return them to the pot. Add the garlic, onion, kombu (if using), and oil.
• Lock the lid in place and over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 20 minutes. Allow the pressure to come down naturally, 10 to 12 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.
• If the beans are not tender, set (but do not lock) the lid in place and simmer them until done. Remove the onion and kombu and discard (or chop up and munch). Drain, reserving the cooking liquid if you wish, and refrigerate the beans and liquid separately for up to 3 days or freeze separately for up to 2 months.