Black Beans And Sour Cream Food

CREAMY BLACK BEAN SALSA

Steps:

• In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

BLACK BEANS WITH CREAM

Steps:

• Sautee onion in oil.
• Add beans and lemon juice.
• Separatelty, mix sour cream with parsely and radish.
• Serve beans hot and place a dollop of the prepared cream on top of them.
• May be served with tortilla chips.

BLACK BEAN PINWHEELS

Steps:

• Mix cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
• Place beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
• Cut ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® Thick & Chunky Salsa.

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a stock pot.
• Add diced vegetables and saute until tender.
• Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
• Add spices to taste, and cook for another minute or so.
• Whisk in the chicken broth and bring to a boil.
• When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
• Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
• Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
• While the sauce is cooking, use a food processor and chop the chicken finely.
• Mix chicken, beans, and 1 cup of cheese in a bowl.
• Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
• Pour the sauce over top, sprinkle with the remaining cheese.
• Bake for 45 minutes, or until bubbly and a little browned on the top.

CREAM OF BLACK BEAN SOUP

Steps:

• Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
• Add bacon, onions, and celery and bring to a simmer.
• Reduce heat to medium.
• Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
• Add garlic.
• Pick over beans,remove bad ones, rinse and drain.
• Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
• Reduce heat to simmer and cover.
• Cook until beans mash easily,about 3 hours.
• Skim fat from the soup and discard.
• Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
• Soup must be cool enough not to crack the pitcher.
• Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
• Remove from heat, stir in vinegar and sherry.
• Serve with condiments.

BLACK BEANS AND SOUR CREAM

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!

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

BLACK BEAN SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, chili powder and salt. Cook for 5 minutes, stirring occasionally. Reserve 1 cup of the beans.
• Add the remaining beans, 2 cups of broth, and the tomato sauce to the pan.
• Place the reserved 1 cup of beans and 1/2 cup broth in a food processor and process until well mashed. Stir into the soup. Bring to a simmer and cook 10 minutes, stirring frequently.
• Whisk the sour cream and lime juice in small bowl.
• Drizzle each serving with the sour cream and sprinkle with green onions.

SPICY BLACK-BEAN CAKES

Steps:

• Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
• Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
• Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
• For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM

Steps:

• Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

BLACK BEAN CUMIN DIP

Steps:

• Put all the ingredients in a food processor and blend until smooth. Reserve some of the juice from cooking the beans, or if you are using a canned product extra water can be used if there is not enough in the can. Season, to taste, with salt and pepper.

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
• Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
• Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

CREAMY BLACK BEAN SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring regularly until tender and translucent, about 5 minutes. Add the garlic and continue to sauté for 1 minute.
• Add all of the spices, salt, beans and stock. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
• Scoop 1 cup of the soup from the pot and place in the blender or food processor. Blend until smooth, then add back to the soup pot and combine well. Stir in lemon juice. Add a little more stock or water if soup is too thick.
• Serve in bowls topped with a dollop of sour cream, if desired.

SOUR CREAM CHICKEN ENCHILADAS WITH BLACK BEANS

Steps:

• In frying pan either cook chicken in 1 tsp. oil or place already cooked chicken. After 5 minutes, add diced onion, jalapenos and mushrooms and cook another 5 minutes or so, until the onions start to turn translucent. Add taco seasoning and water per directions and continue cooking for 5 minutes.
• While that's cooking, in a large bowl combine all 4 cans of soup with the sour cream. Split mixture, putting half in a smaller bowl. Drain water from black beans and corn and add to chicken mixture, and heat just till warm. Turn off heat and add to the sour cream mix still in the large bowl.
• Put a thin layer of the sour cream mix from the smaller bowl in the bottom of baking pan (to prevent sticking). Fill the tortilla with chicken mix and place seam side down in the pan. Top with the remaining sour cream mix from the small bowl when pan is full. Then cover with a layer of the Mexican style cheese.
• Bake at 350°F for 30 or 40 minutes or until cheese is melted and mixtures are bubbling.