Black Beans With Lime Food

BLACK BEANS WITH LIME

Steps:

• In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
• Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

LIME CUMIN BLACK BEANS

Steps:

• Heat oil over medium heat in a large skillet.
• Add onion, garlic and cumin, cook 5 minutes or until softened.
• Add beans, salt and pepper and cook 5 minutes until hot.
• Stir in cilantro, rind and lime juice.

COCONUT LIME BLACK BEANS

Steps:

• Soak the beans overnight in cold water to cover.
• Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
• When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA

Steps:

• To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
• Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
• Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
• Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
• Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
• Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
• To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

BLACK BEAN SOUP WITH LIME

Steps:

• In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
• Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

BLACK BEANS WITH LIME AND SCALLIONS

Steps:

• In a medium saucepan, heat oil over medium. Add white parts of scallions, and season with salt and pepper. Cook until softened, stirring frequently, about 3 minutes.
• Add beans, chili powder, and the water. Cook until warmed through, stirring occasionally, about 5 minutes. Remove from heat, and stir in lime juice; season with more salt and pepper. Serve immediately, garnished with scallion greens.
• nutrition information
• (Per Serving)
• Calories: 157
• Fat: 2.9g (0.5g Saturated Fat)
• Protein: 9.1g
• Carbohydrates: 24.8g
• Fiber: 9.1g

BLACK BEAN SOUP WITH LIME SHRIMP

Steps:

• Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
• Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
• Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
• In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
• Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.