BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
BLACK BEAN FRITTERS
We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission.
Provided by Julesong
Categories Black Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the bell peppers, zucchini, and black beans.
- In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
- Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
- Add the buttermilk, eggs, salt, and pepper, and stir together until the batter forms - it should resemble very thick pancake batter; if the batter is too thick, you can add buttermilk then an egg until the correct consistency is achieved.
- In a large deep pan or deep fryer, heat the oil to 350 degrees F and drop a spoonful of batter into the hot oil; fry until golden brown then remove, drain, let cool a bit and then taste it to see if the seasonings are to your liking - adjust seasoning if necessary.
- Drop completed batter by large spoonfuls into the hot oil and fry fritters until golden brown, about 3 minutes on each side, and they're slightly puffed and cooked through.
- Drain well, serve, and enjoy!
- These go well with a nice green chile sauce and/or sour cream.
- I've also eaten these quite happily for breakfast!
- Note: black soybeans can be used in place of the regular black beans, too. Also, please be advised that these are a *fried* food, and therefore need to be drained well! As with all fried foods, the different oils used for frying can change the outcome. I personally use peanut oil because it has a higher temperature point. Draindraindrain (and perhaps dab with paper towels) if you don't want your fritters to get greasy - if drained properly, they'll be perfect. :).
- These fritters come highly recommended by family, friends, and the professional chef who created them. :).
BLACK-EYE PEA FRITTER
Steps:
- In a bowl, cover the beans with water, and soak overnight in a cool or refrigerated place. After draining the beans, peel off the outer skins.
- In the bowl of a food processor, pulse the beans until the are finely ground. Turn the mixture out into a bowl.
- In the bowl of the same food processor, put the onion, garlic, and scallions; process until finely chopped. Add onion mixture to beans, and add the rest of the spices. Put the mixture into the refrigerator for 1/2 hour.
- Heat the oil to 350 degrees F, using a # 40 ice cream scooper or a tablespoon, drop the mixture into the oil, and fry until golden brown. Drain on paper towels or brown paper bags.
- Serve with Cilantro Yogurt Sauce.
- Put the yogurt, cilantro, cucumber, garlic, lime juice, and sugar in a bowl and mix to combine. Season with salt and pepper, to taste. Put mixture into the refrigerator until ready to serve.
PLANTAIN AND BLACK BEAN FRITTERS
Provided by Food Network
Categories appetizer
Time P2DT15m
Yield 6 to 8 appetizer portions
Number Of Ingredients 8
Steps:
- Drain the bean liquid and rinse. Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans. Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender. Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch. The beans should be cooked until tender, about 1 hour. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature.
- To assemble the plate: Heat a saute pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is hot throughout. Serve immediately, with a dollop of sour cream and cured red onions.
- Plantain Dough: Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Place the saucepan over high heat and cook until the skins of the plantain start to open. Drain the liquid and lay the plantains to cool. Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough. If the dough is too wet add bread crumbs until workable. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1-inch thick. Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain. Fold the edges of the plantain over the center of the plantain to close the bean mixture inside. If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle.
- Cured Red Onions: Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days.
CHEDDAR AND BLACK BEAN FRITTERS
Steps:
- In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.
YUCCA BLACK BEAN FRITTERS / CRUNCH PATTIES
I had a plain yucca dish (it had onions that I picked off, but was just yucca and butter; or it might've been corn oil) at a restaurant and took the leftovers home...they got a new life as Latin-inspired fritters with a can of black beans. I threw this together at the last minute to use up the leftovers before they went bad. Next time I make this (with fresh yucca too) I want to add some chopped garlic, I did this a second time with Recipe #389616 because the first batch was pretty bland. Makes about 15-20 yo-yo sized fritters.
Provided by the80srule
Categories Lunch/Snacks
Time 35m
Yield 15 fritters, 15 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the yucca. Cut into pieces.
- Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
- Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
- Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
- Add the spices, and butter or oil and pulse again until melded.
- If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
- With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
- Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
- Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
- Fry the patties in the oil, about 2-3 minutes on each side.
- Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.3, Cholesterol 4.1, Sodium 52.1, Carbohydrate 14, Fiber 2.2, Sugar 0.3, Protein 2.5
BLACK BEAN, CORN, AND CHEDDAR FRITTERS
Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 40m
Yield 15 fritters
Number Of Ingredients 17
Steps:
- Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
- Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
- Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
- In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
- Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
- Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
- Serve immediately with sour cream and salsa on the side.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9
BAKED BEAN FRITTERS
Make and share this Baked Bean Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
- Add the remaining ingredients, except the reserved sauce and the oil.
- In a large skillet, heat the oil over medium-high heat.
- Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
- When fritters are golden and crispy all over, drain on a paper towel lined plate.
- Repeat until all the batter is used.
- Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
- Serve as a dipping sauce with the fritters.
Nutrition Facts : Calories 1326.7, Fat 81.2, SaturatedFat 11.9, Cholesterol 282, Sodium 2134.4, Carbohydrate 129.5, Fiber 15.2, Sugar 34.2, Protein 30.9
More about "easy black bean fritters food"
BLACK BEAN FRITTERS - I HEART VEGETABLES
From iheartvegetables.com
Reviews 39Category Main DishCuisine AmericanTotal Time 20 mins
BEAN FRITTERS - EAT YOURSELF GREEK
From eatyourselfgreek.com
MILD BLACK BEAN FRITTERS | RECIPE | KITCHEN STORIES
From kitchenstories.com
VEGAN BLACK BEAN FRITTERS RECIPE - FOODACIOUSLY
From foodaciously.com
FIVE INGREDIENT BLACK BEAN CROQUETTES - HEALTHY …
From healthyseasonalrecipes.com
BURMESE BEAN FRITTERS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACK BEAN FRITTERS | MRFOOD.COM
From mrfood.com
4/5 (4)Estimated Reading Time 50 secsCategory Appetizers
16 BEST BLACK BEANS RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
From foodnetwork.com
THESE WHITE BEAN FRITTERS ARE A CRISPY, CREAMY DELIGHT
From huffpost.com
BLACK BEAN FRITTERS {BABY-LED WEANING} | SHUANGY'S KITCHEN SINK
From shuangyskitchensink.com
MEXICAN STYLE BLACK BEAN CORN FRITTERS - BASILMOMMA
From basilmomma.com
30 EASY BLACK BEAN RECIPES — COOKING WITH BLACK BEANS
From countryliving.com
HOW TO MAKE BLACK BEAN FRITTERS - HEALTHY FOOD JOY
CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO - FOOD
From foodandwine.com
BLACK BEAN PATTIES - THE LIVE-IN KITCHEN
From theliveinkitchen.com
QUICK MEALS WITH CANNED BLACK BEANS | ALLRECIPES
From allrecipes.com
BLACK BEAN FRITTERS | EASY VEGETARIAN RECIPES
From easyvegetarianrecipes.org
25 OUTSTANDING FRITTER RECIPES | ALLRECIPES
From allrecipes.com
AKARA RECIPE – BLACK BEAN FRITTERS - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACK BEAN FRITTER FUN RECIPE - HELLOFRESH
From hellofresh.com
BLACK EYED BEAN FRITTERS (ACARAJE) RECIPE : SBS FOOD
From sbs.com.au
BLACK BEAN FRITTERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BLACK BEAN FRITTERS | KUNER'S FOODS RECIPES
From kunersfoods.com
BLACK BEAN TACO FRITTERS WITH SPICY MAYO RECIPE - FOOD NEWS
From foodnewsnews.com
PINTO BEAN FRITTERS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
30 EASY BLACK BEAN RECIPES TRIED-AND-TRUE EVERYONE WILL LOVE!
From cookingchew.com
14 BLACK BEAN RECIPES THAT USE CANNED BLACK BEANS
From wideopeneats.com
BLACK BEAN GOAT CHEESE FRITTERS - A COMFY KITCHEN
From acomfykitchen.com
30 BLACK BEAN RECIPES FROM DINNER TO DESSERT - INSANELY GOOD
From insanelygoodrecipes.com
EXTRA EASY BLACK BEAN BURGERS - INSPIRED TASTE
From inspiredtaste.net
BLACK BEAN FRITTERS WITH SWEET & SPICY CORN SALSA
From dishingupthedirt.com
BLACK BEAN FRITTERS RECIPE - I HEART VEGETABLES
From iheartvegetables.com
CHEESY BLACK BEAN CHIPOTLE QUINOA FRITTERS - FOODIE WITH FAMILY
From foodiewithfamily.com
BLACK BEAN FRITTERS {BABY-LED WEANING} | SHUANGY'S KITCHEN SINK
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love