Easy Homemade Black Beans Recipe From Scratch Vegan Food

VEGAN FRIJOLES NEGROS (BLACK BEANS)

Steps:

• Gather the ingredients.
• If you are soaking the beans, place the black beans, 1 green bell pepper, and 8 cups of water in a large soup or stock pot and set aside to allow to soak for 8 hours or overnight. If you are not soaking the beans, combine these ingredients and proceed to the next step.
• Bring the beans, pepper, and water to a boil, then immediately turn the heat to a simmer and cook, covered for 1 1/2 hours, or until the beans are almost tender.
• Prepare a sauce, called sofrito , by combining the remaining green bell pepper, the onion, garlic, oregano, cumin, bay leaf, and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
• Add the sofrito to the beans. Bring to a boil again, then immediately reduce the heat to a simmer.
• Add salt, wine, vinegar, and sugar. Continue to simmer, uncovered, until the bean mixture becomes thick, about 2 more hours.
• Add olive oil immediately before serving. Serve over steamed rice.

HOMEMADE BLACK BEAN VEGGIE BURGERS

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

SUPREMELY DELICIOUS BLACK BEANS FROM SCRATCH

Steps:

• Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
• When it's time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
• Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
• Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.