Kemps Black Beans Food

BLACK BEANS AND RICE YOUR WAY

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.
• Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.
• Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.
• Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

BEST BLACK BEANS

Steps:

• Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
• Place in a serving dish and serve hot.

SOUTHWEST BLACK BEAN CORN SALAD

Steps:

• Shuck 3-4 cobs of fresh sweet corn.
• Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
• Dice 1 large bell pepper.
• Drain and rinse 2 15 oz. cans of black beans.
• Cut 1-2 avocados in half. Dice the avocados into small pieces.

KEMP'S VEGETARIAN BLACK BEAN SOUP WITH SHERRY & LIME

Steps:

• Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
• Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
• Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
• Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

KEMP'S VEGETARIAN BLACK BEANS - 6-QT PRESSURE COOKER

Steps:

• PRESSURE COOKER.
• In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
• Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• NON-PRESSURE COOKING METHOD.
• In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
• Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
• REHEATING.
• When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.

KEMP'S BLACK BEANS

Steps:

• Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.