BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS
Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown! with Bobby Flay, to compete with a more-traditional batch of Carolina baked beans. We adore the results. If you bring them along to a summer party, reheat before serving or bring them in a crock-pot and plug it in when you get to the party. Recipe adapted from Bobby Flay's Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010).
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Drain beans. Place in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium, partially cover the pot and simmer until very tender, 45 minutes to 1 1/2 hours. Drain and transfer to a large bowl.
- Preheat oven to 325F.
- Heat oil in a large saute pan over high heat. Add chorizo and cook, stirring, until golden brown and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Reduce heat to medium, add onion and carrot to the pan and cook, stirring, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add rum, bring to a simmer and cook until reduced by half, about 5 minutes. Add this mixture to the beans.
- Add 2 cups stock (or broth), barbecue sauce, 1/4 cup cilantro, honey, molasses, brown sugar and the reserved chorizo to the beans. Mix gently to combine. Season with salt and pepper. Transfer the mixture to a large baking dish and cover. Bake for 30 minutes.
- Check to see if the bean mixture is dry; if it is, add a little more stock (or broth). Bake for 30 minutes more. Uncover and bake 15 minutes more to thicken slightly.
- Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 34.3 g, Cholesterol 12.5 mg, Fat 6.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 2.2 g, Sodium 460.3 mg, Sugar 15.8 g
'BAKED' BLACK BEANS
A side dish black bean recipe uses bacon, brown sugar, ketchup and mustard to impart 'baked' bean flavor in a quick skillet prep
Provided by ReadySetEat
Categories Side Dish, Side Dish, Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium-high heat. Add bacon and onion; cook 3 minutes or until onion is tender, stirring occasionally. Add all remaining ingredients. Reduce heat to medium-low, cook 10 minutes more or until flavors blend, stirring occasionally.
Nutrition Facts : @id https, Calories 197 calories
BAKED BLACK BEANS
This recipe is adapted from one published online by the New York Times. Instead of using dried navy beans, which need to soak and then cook for several hours, I used canned black beans which shorten the cooking time considerably. The beans cook in a sweet and smoky sauce made with a generous amount of bacon, chili powder, apple cider vinegar, and brown sugar. Serve these beans with all of your favorite BBQ dishes.
Provided by April Anderson
Categories Side Dishes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F degrees.
- In a dutch oven or large oven-safe pot, cook the bacon over medium heat until it starts to brown. Add the bell pepper, onion, and garlic. Cook the vegetables until they soften for about five or so minutes.
- Add the chili powder, dried oregano, ground mustard, salt, pepper, and brown sugar. Stir it all together and cook another two minutes.
- Add the apple cider vinegar, molasses, and black beans. Stir everything to combine and then add water until it just covers the beans (about a 1/2 cup depending on the size of your pot).
- Transfer the pot, uncovered, to the preheated oven. bake the beans for approximately one hour, or until the sauce has thickened.
Nutrition Facts : Calories 270 calories, Sugar 19.5g, Sodium 876.4mg, Fat 9g, Carbohydrate 38.7g, Fiber 8.3g, Protein 9.6g
BAKED BEANS
Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you'll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.
Provided by Sam Sifton
Categories dinner, lunch, side dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
- Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
INSTANT POT® BAKED BLACK BEANS
These baked beans are so delicious, you may end up eating them as your main dish instead of a side dish! They are packed with a savory, meaty flavor and are also great over rice.
Provided by Diana71
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, sausage, onion, and garlic for 3 to 4 minutes. Pour in broth and scrape any browned bits of the bottom of the pot. Stir in beans, bay leaves, salt, and pepper. Cancel saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Season to taste with additional salt and pepper.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 37.7 g, Cholesterol 25.1 mg, Fat 10.7 g, Fiber 8.8 g, Protein 20.3 g, SaturatedFat 3.6 g, Sodium 1353.9 mg, Sugar 2.6 g
SUPREMELY DELICIOUS BLACK BEANS FROM SCRATCH
My favorite way to enjoy black beans is straight out of the pot after they've simmered with this simple list of heady aromatics. So easy and truly "supremely delicious."
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
- When it's time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
- Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
- Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.
Nutrition Facts : ServingSize 0.5 cup, Calories 135 kcal, Sugar 1 g, Sodium 584 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 25 g, Fiber 6 g, Protein 8 g
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
BAKED BEANS
Steps:
- In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.
SOUTHWESTERN BLACK BEANS
This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.
Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams
BAKED BLACK BEANS, CORN, AND GREEN CHILIES
i found this recipe in a cookbook "the art of grilling" and have making it for years.this delicious dish can be assembled in advance and heated just before serving.
Provided by dianasportal
Categories Black Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- wash and pick over the beans. soak beans overnight in plenty of water, or, for quick soaking, bring them to a boil with water to cover in large ot, remove from heat, and let stand, covered, for 1 hour.
- drain beans. put them back into the pot, cover with plenty of water, and add the bay leaf and salt. bring to boil, then reduce the heat and simmer, uncovered, until the beans are tender but still hold their shape, approximately 45 minutes. drain the beans.
- meanwhile, preheat the oven to 375 degrees. heat the oil in a large skillet. saute the onion slices over medium heat for about 10 minutes. add the green chili and garlic and saute another 2 minutes.
- add the onion/pepper mixture to the beans along with the corn kernels and 1/4 cup of the chopped cilantro. season to taste with salt and pepper. put the beans in a casserole and sprinkle with the grated cheese. heat for 20 minutes, or until cheese is melted and bubbly on top. serve with dollops of sour cream and sprinkle with remaining chopped cilantro.
Nutrition Facts : Calories 402.6, Fat 18.4, SaturatedFat 7.7, Cholesterol 28.2, Sodium 527.1, Carbohydrate 45, Fiber 9.3, Sugar 4.3, Protein 17.9
BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS
Yield serves 8
Number Of Ingredients 14
Steps:
- Drain the beans. Place them in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, partially cover the pot, and simmer until very tender, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
- Preheat the oven to 325°F.
- Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
- Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
- Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
- Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.
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