Runny Black Beans Food

REFRIED BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Melt the butter. Add the onion; sprinkle the onion with salt. Sauté for 5 minutes or until the onion is tender and translucent.
• Add the chili powder, cumin, cayenne pepper, and smoked paprika. Sauté for 1 minute. Add the minced garlic and cook for 1 to 2 minutes.
• Stir in the black beans and ¼ cup water. Use a potato masher to mash the beans until they reach your desired consistency (I like mine a little chunky). Continue to cook for 3 to 5 minutes, stirring constantly. The beans should thicken and the liquid should mostly be evaporated. Add a little more water if you want them to be a little moister, or cook them a little longer if you want them to be drier. (I used about ½ cup water total).
• Transfer to a serving dish. Garnish with desired toppings such as chopped green onion, chopped cilantro, and crumbled Queso Fresco or Cojita cheese. Serve as a dip with tortilla chips or spread on corn or flour tortillas. Or serve alongside tacos, fajitas, or your favorite Mexican dish.

REFRIED BLACK BEANS

Steps:

• Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
• Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.

BLACK BEAN POBLANO & FRIED EGG TOSTADOS

Steps:

• Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
• Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
• Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
• Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
• Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
• Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".

RUNNY BLACK BEANS

Steps:

• Open and drain the can of beans.
• In a pan, saute onions in the oil.
• When the onions are done, add cumin and cook until you can smell it roasting.
• Put onions, water, and beans in a blender or magic bullet. Give it a good whirl until there are no whole beans left.
• Return beans mixture to the pan and heat.
• Add salt to taste and more water if necessary.
• When hot, remove from heat and garnish with cilantro, if desired.

BLACK BEAN SALSA RECIPE

Steps:

• Dice the tomatoes. Mince the red onion. Finely chop the cilantro. Remove the ribs and seeds of the jalapeño pepper and finely chop it. Drain and rinse the black beans. Juice the lime.
• In a bowl, add tomato, red onion, cilantro, jalapeño, black beans, lime juice, and kosher salt. Stir to combine, and add kosher salt to taste.

10 MINUTE HOMEMADE REFRIED BLACK BEANS

Steps:

• In a saucepan over medium heat add water or broth.
• Add onion powder, garlic powder, cumin, coriander, salt and pepper and stir to combine.
• Add beans and stir well.
• Bring mixture to a boil.
• After mixture boils reduce heat to low and continue cooking for 5-7 minutes.
• During cooking, use a potato masher or fork to "mash" the beans.
• The more beans you "mash" the less chunky your mixture will be.
• Continue cooking and mashing until you have reached your desired thickness and consistency.
• Add chopped fresh cilantro and lime juice and stir to combine.
• Let the mixture rest for 5 minutes covered (if you leave it uncovered the beans will continue to thicken).
• Serve warm with tacos!