Big Batch Black Beans Food
BIG-BATCH BLACK BEANS
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
Provided by The Epicurious Test Kitchen
Time 3h
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
- Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
- Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
- Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
BIG-BATCH BEAN SOUP
When I was a cook in the service, I learned all I could from the cooks in the gallery. This soup was a favorite among the men.-Jene Cain, Northridge, California
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 100 servings (6-1/4 gallons).
Number Of Ingredients 8
Steps:
- Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.
Nutrition Facts : Calories 78 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1084mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BIG-BATCH BAKED BEANS
"All in the family" is how Kathy Herron describes her tasty baked beans. "My mom got the recipe from my aunt, then shared it with me when she saw how much my husband enjoyed the dish. It's great to take to potlucks and picnics," jots Kathy from Jamestown, New York.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 8g fiber), Protein 13g protein.
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- Place beans, onion, garlic, bay leaf, 6 cups water, and 1 teaspoon salt in a 4- to 6-quart slow cooker. Cover and cook until beans are tender but not falling apart, 6 to 7 hours on low or 3 to 4 hours on high. Discard onion, garlic, and bay leaf. Stir in remaining 1/2 teaspoon salt.
- To freeze: Let beans cool to room temperature. Transfer to reusable freezer-safe containers and cover beans completely with their cooking liquid. Cover and freeze for up to 6 months. Thaw in the microwave or overnight in the refrigerator. Reheat in a pot on the stovetop over low.
- Serving suggestion (shown): Top beans with crumbled cotija cheese and cilantro. Serve with lime wedges.
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Author Anya HoffmanPublished 2018-06-20Estimated Reading Time 5 mins
- SERVE ON PIZZA. Stick with me here. Inspired by tlayudas, a traditional street food in Oaxaca, Mexico, this simple dish is so fast and easy to make if you have store-bought (or homemade) pizza dough in the fridge.
- MAKE BLACK BEAN BURGERS. Forget about all the terrible frozen veggie patties in your past. Homemade black bean burgers are delicious, especially if you keep them simple, as in this recipe.
- THROW THEM INTO A CORN SALAD. Toss a cup or two of black beans with fresh corn kernels (or defrosted frozen corn), diced red bell pepper, diced red onions, and torn cilantro, and dress with olive oil, lime juice, and salt.
- ADD TO QUESADILLAS. You know how quesadilla dinners feel sort of like you're cheating, like it doesn't count? Throw some homemade black beans in there and all of a sudden the meal is legit.
- COOK UP A POT OF CHILI. You can make black bean chili with ground beef, but I personally love it with butternut squash (which I buy precut without shame, because peeling and cutting butternut squash is the worst).
- MAKE BLACK BEAN SOUP. It's so simple and so good. Just sauté diced onion and garlic in a little olive or vegetable oil in a Dutch oven until soft. Add a can of whole tomatoes and a few pinches of cumin and oregano (or other spices of your choice—a minced chipotle in adobo would be a great addition if you like a little heat and smokiness).
- TURN IT INTO TACOS OR BURRITOS. I'll eat a plain black bean taco any day of the week, but if you can get your hands on some perfect, sweet summer corn, these tacos are exceptional.
- SERVE OVER BAKED SWEET POTATOES. This one is really genius: bake sweet potatoes (you can cut them in half before roasting to cut down on the cooking time), then top with cooked black beans, a spoonful of guacamole, some queso fresco, and cilantro.
- MAKE BEANS AND RICE. Because, really, there are few meals as simple or as satisfying. Tags Small Plates Sunday Stash Kid-Friendly Dinner Healthy Bean Vegetarian Vegan.
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