Sweet Black Beans Food

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
• Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
• Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

SWEET CUBAN BLACK BEANS

Steps:

• 1. Soak beans in salted water to cover 3 inches overnight. Drain and place in a large soup pot with bay leaves and fresh water to cover 3 inches. Bring to a boil and reduce to a simmer and cook until beans are tender about 2 hours.
• 2. After an hour and a half heat oil over medium heat and add bell pepper and onion and cook until tender about 7 minutes. Add garlic, oregano, and cumin.
• 3. Place mixture in pan with beans and add sugar, sherry, and red onions. Cook another 30 minutes. Salt to taste and add cilantro.

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.

ROBIN'S SWEET AND SPICY BLACK BEANS

Steps:

• Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

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.