Saucy Black Beans Food

SAUCY BLACK BEANS

Steps:

• Place beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse beans with cold water; set aside.
• Heat the oil in a large saucepan over medium heat. Add onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and/or jalapeno, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a saucelike consistency, about 2 hours. Most of the liquid should have evaporated.
• Remove from heat; remove orange peel and/or jalapeno, if using. Season with salt, black pepper, and hot-pepper sauce, if desired. Serve hot or at room temperature.

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.

QUICK AND EASY SEASONED BLACK BEANS

Steps:

• In sauté pan heat garlic in oil on medium heat.
• Add onion and jalapeño as oil begins to warm.
• Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
• Add contents of cans of black beans and bring to a boil.
• Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
• Add chopped cilantro and lime juice and stir.
• Serve.

SAUCY BAKED BEANS

Steps:

• In a large bowl, cover the beans with water to 2 inches above the top of the beans; soak overnight and drain.
• Sautè the bacon with the onion until the bacon is crisp and the onion is tender.
• Add the bacon and onion and any pan juices to the beans.
• Combine the bean mixture with 10 cups water plus the maple sugar through the orange peel.
• Place in a 3½ quart or larger bean pot or casserole dish, or in two smaller pots.
• Simmer in preheated oven at 250° 5-6 hrs or until the beans are tender.

SAUCY BLACK BEANS

Steps:

• Place the beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse the beans with cold water; set aside.
• Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours. Most of the liquid should have evaporated.
• Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.