SPICY BLACK BEAN CAKES
Provided by Matthias Radits
Categories Bean Appetizer Cocktail Party Vegetarian Cornmeal Bell Pepper Pan-Fry Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 18
Number Of Ingredients 12
Steps:
- Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
- Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 6 servings
Number Of Ingredients 14
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.
BLACK BEAN PANCAKES WITH SOUR CREAM, RED PEPPERS, AND CILANTRO
Crispy outside, creamy inside, good with grilled chicken or fish, or as a meatless entree. From Sheryl and Mel London's "The Elegant Bean". Vegetarian or vegan if you use sour cream alternative. Add more green chile to taste.
Provided by zeldaz51
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Process the beans in a food processor bowl for a few pulses, until coarsely chopped. Scrape beans into a large mixing bowl and add all ingredients up to and including the salt and pepper. Combine well and divide into six equal parts. Shape each part into an oval cake and dip in cornmeal (spread the cornmeal on some waxed paper) to lightly coat both sides of each cake.
- Heat a little oil on medium-high in a large, heavy skillet, preferably cast iron. When the oil is hot, carefully slide the bean cakes into the pan and fry for 2 to 3 minutes on each side. Drain on paper and transfer to a warm serving dish. Top each cake with 1 teaspoons sour cream, some of the red pepper, and a few cilantro leaves.
Nutrition Facts : Calories 75.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 33.1, Sodium 104.2, Carbohydrate 10.9, Fiber 1, Sugar 1.5, Protein 2.9
BLACK BEAN SOUP WITH CUMIN AND CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
BLACK BEANS AND SOUR CREAM
This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)
Provided by Pianolady
Categories Black Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the beans in a pan with water to cover by 1".
- Bring to a boil and boil for 2 minutes.
- Remove from heat and let stand, covered, for 1 hour.
- Add the onions, bay leaf, thyme, celery and parsley.
- Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
- Cook (simmer) until the beans are tender, about 1 1/2 hours.
- Add salt to taste and a small dash of Tabasco Sauce.
- Discard bay leaf, vegetables and ham bone.
- Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
- Serve with cold sour cream (you probably want more than just a dollop!)
- Enjoy!
Nutrition Facts : Calories 286.9, Fat 1.1, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 48.9, Fiber 11.8, Sugar 2.4, Protein 16.6
SPICY BLACK BEAN CAKES WITH CILANTRO CREMA
Make and share this Spicy Black Bean Cakes with Cilantro Crema recipe from Food.com.
Provided by GinnyP
Categories Black Beans
Time 24m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
- Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
- Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
- Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.
- For Cilantro Crema: Combine all ingredients until well-blended.
- Keep refrigerated until serving.
- (Makes 2 1/2 cups.).
Nutrition Facts : Calories 202.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 20.7, Sodium 41.3, Carbohydrate 20.7, Fiber 6.4, Sugar 1.4, Protein 8.2
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