Sarasotas Spicy Simple Black Beans Food

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

SIMPLE BLACK BEANS

Steps:

• In a large pot, saute onion in oil over medium-high heat until the onion is soft, about 5 minutes.
• Add the garlic and thyme; cook until fragrant, 1 minute.
• Add the drained beans, bay leaves and enough water to cover beans; bring to a boil over high heat, reduce temperature to simmer, cover and cook for 40 to 50 minutes or until beans are tender but not mushy.
• Check often and add from 1 to 2 cups additional water if beans start to cook dry.
• Drain beans, remove the bay leaves and fresh thyme springs, season with salt and pepper to taste.
• Please note: Do not salt before the beans are cooked. If they are salted before they will not soften.
• When cool, divide into 1 cup servings and freeze in rigid container or vacuum pack in small bags.

SARASOTA'S SPICY SIMPLE BLACK BEANS

Steps:

• Vegetables -- In a large saute pan, heat to medium and add the olive oil and saute the onion and garlic and cook on medium, not too high, you want them to sweat more. Cook 4-5 minutes.
• Spices -- Add in the green chilies, salsa, cumin, chili powder, salt and pepper and mix well, still on medium heat. Now add in the beans and stir to combine.
• Just let it hang out and cook on low heat while you prepare your main course. As it simmers I often add just a little chicken broth for some moisture. Each time it is different, 1/4 cup up to 1/2 cup, depending on how long they simmer. After 5 minutes the beans are done, but if you are still waiting on your main dish to be ready, maybe add a little more broth as the beans simmer so they don't dry out.
• Right before serving -- taste for salt and pepper and stir in the cilantro. That's it!

SPICY SWEET POTATO AND BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 450 degrees with racks in middle and bottom positions. On a rimmed baking sheet, lightly brush corn tortillas on both sides with 2 teaspoons olive oil. Bake on middle rack until golden and crisp, flipping halfway through, 10 to 12 minutes. On a separate rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil. Season with salt and pepper and sprinkle with chili powder. Roast on bottom rack until tender and golden, flipping halfway through, about 30 minutes.
• Meanwhile, in a small saucepot, heat remaining teaspoon of oil over medium. Add garlic and cook until fragrant, about 1 minute. Add beans and 1/2 cup water, bring to a simmer and cook until liquid is reduced by half, about 3 minutes. Remove from heat and lightly mash beans with a fork. Spread beans on tostadas, top with sweet potato, jalapenos, onion, and avocado. Serve with lime wedges.

SARASOTA'S BLACK BEAN CHORIZO CHILI

Steps:

• Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
• Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
• Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
• Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

SARASOTA'S SPICY SAVORY WHITE BEAN CHILI

Steps:

• Saute -- In a large pot, saute onions, celery, pepper and garlic in olive oil until soft, about 5 minutes, add the turkey or chicken and cook until brown.
• Add all the seasonings, tomatoes, beans, chilies, corn and any remaining ingredients. Yes it is spicy, but adjust accordingly. It really isn't as hot as you might expect. Cook a good hour or so till everything combines well.
• Mix the diced avocado and tomato with lime, salt and pepper and top on the chili. Add a dollop of sour cream and some cheese and you have amazing chili.
• Not a spice fan -- just omit the hot sauce and go light on the chili powder. To me I add more heat, but I understand. But it is a great chili.