SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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 VEGETARIAN BLACK BEANS (FUSION)
I came up with this when I became vegan. I serve it over basmati rice.
Provided by Roxana M
Categories Side Dish Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.
- Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.
- Remove from heat and top with cilantro.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 39.4 g, Fat 3.2 g, Fiber 13.3 g, Protein 11.2 g, SaturatedFat 0.5 g, Sodium 1185.9 mg, Sugar 8.2 g
SPICY, CITRUSY BLACK BEANS
They are spicy, but you can control the level to your taste, depending on which and how much chili to include. From Simply Recipes blog.
Provided by annh53182
Categories Black Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.
- Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.
- While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili purée, cumin, and garlic. Sauté until spices are fragrant.
- Fish out and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.
- Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed.
- Add half of the orange juice, and simmer. Adjust chili heat at this point - you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.
- Serve with corn tortillas, and/or rice, sour cream, and salsa.
Nutrition Facts : Calories 426.3, Fat 8.4, SaturatedFat 1.3, Sodium 618.3, Carbohydrate 68.7, Fiber 15.9, Sugar 6.6, Protein 22
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
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