Stewed Canned Black Beans Food

STEWED CANNED BLACK BEANS

Steps:

• Wash cans and wipe dry. Drain beans in a colander and rinse.
• Heat oil in a dutch oven or deep heavy bottomed pot over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
• Add chopped tomatoes, onion, garlic, carrot, hot pepper, green seasoning, scallion, ketchup, salt and pepper. Cook for 5 minutes or until the oil starts to separate.
• Add drained beans, 2 cans of water and stir well to combine. Bring to a boil, cover, reduce heat to a simmer (low) and cook for 20 minutes, stirring every 5 mins to ensure that it is not sticking.
• After 20 mins, if the beans are still firm, cook an additional 5-10 mins until the beans are tender and the sauce has thickened slightly. Add more liquid if the liquid evaporates too quickly. Taste and add more salt and black pepper, if required.
• Optional: Add chopped cilantro and a pimento pepper to finish off.

KONG JABAN (KOREAN SWEET BLACK BEANS)

Steps:

• Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
• Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
• Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
• Serve the beans cold with hot rice.

SUPER EASY CANNED BEAN STEW

Steps:

• Sautee the onion and carrots in some cooking spray.
• Add the broth, the drained beans, and the canned tomatoes.
• Season with spices (add different things as the mood strikes you).
• Simmer for 10 minutes.

VEGGIE BLACK BEAN STEW

Steps:

• In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.

EASY BRAZILIAN BLACK BEAN STEW

Steps:

• Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
• Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

BEST BLACK BEANS

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.