Basic Black Beans Recipes
BASIC BLACK BEANS
Canned beans may be convenient, but these dried beans taste so much better. Black beans are so easy to make from scratch, as long as you think ahead and soak your beans for a few hours (or overnight, preferably) before cooking. Cooked beans freeze well and can be ready whenever you want them.
Provided by Cook for Your Life Staff
Categories Basics
Number Of Ingredients 1
Steps:
- Rinse the beans under the tap. Put them into a bowl large enough to hold them and 4 cups of water. Cover with a plate or plastic wrap and leave to soak overnight. They should double in size.
- Drain the soaked beans, rinse, and put them into a heavy pot with onion and bay leaf. Add enough water just to cover the beans, and drizzle olive oil.
- Bring the beans to a boil. Remove any scum that forms. Boil for 10 minutes, cover and turn the heat down to low. Simmer until the beans are tender but not falling apart, 1 to 1.5 hours depending on the age of the beans.
- Remove the onion and bay leaf. Add the sea salt. Use the beans or store them in the fridge or freezer.
Nutrition Facts : Calories 728
BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
BASIC BLACK BEANS
A fast easy dinner. Makes excellent leftovers. This was my "beginner vegan" recipe. I got it off the web somewhere, and we practically lived on it for the first 3 months. This goes over well at potlucks too -- just mix cooked rice in with the beans before you take it.
Provided by Linorama
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
- Add beans and tomatoes, cook until bubbly.
- Reduce heat to low, cover and cook 10 minutes.
- Add salt if necessary.
- Serve over hot cooked rice or cornbread.
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