Best Black Beans Recipes

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HOW TO COOK BLACK BEANS



How to Cook Black Beans image

This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

Provided by Cookie and Kate

Categories     Side dish

Time 1h25m

Number Of Ingredients 12

1 pound (16 ounces or scant 2 1/2 cups) dried black beans*
1 medium red onion, chopped
4 medium cloves garlic, peeled but left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
One strip of orange zest, about 2 inches long by 1/2 inch wide
1/2 teaspoon red pepper flakes (omit or reduce if sensitive to spice)
8 cups water**, more if needed
2 tablespoons finely chopped cilantro, optional
1 tablespoon lime juice

Steps:

  • First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
  • Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
  • Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
  • Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
  • Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
  • Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
  • Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
  • Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

Nutrition Facts : ServingSize 1 cup beans, Calories 291 calories, Sugar 2.5 g, Sodium 359 mg, Fat 3.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 50 g, Fiber 12.2 g, Protein 16.8 g, Cholesterol 0 mg

BEST BLACK BEANS



Best Black Beans image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can, no-salt added black beans
1 (10-ounce) can diced tomatoes with chiles in sauce (recommended: Ro'tel)
1 tablespoon lime juice
1 teaspoon crushed garlic (recommended: Christopher Ranch)
1/2 cup frozen chopped onion (recommended: Ore-Ida)
1/4 cup finely chopped fresh cilantro leaves

Steps:

  • Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
  • Place in a serving dish and serve hot.

BEST BLACK BEANS



Best Black Beans image

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

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

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

BEST EVER BLACK BEANS AND RICE



Best Ever Black Beans and Rice image

This recipe I tweaked to our family's liking. I love to serve this either wrapped in a tortilla or on a bed of rice. We love it!!!

Provided by J Bowen

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded, chopped
1 red pepper, chopped
1 1/2 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cilantro
1 1/2 teaspoons oregano
1 1/2 tablespoons Splenda sugar substitute
2 (3 1/2 cup) cans canned black beans, semi drained
1 (14 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Heat olive oil in pot and saute onion, garlic and pepper.
  • Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
  • **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

BEST BLACK BEANS



Best Black Beans image

This simple black bean side dish goes well with so many dishes. It really goes well with Mexican or Cuban dishes. Recipe from allrecipes.

Provided by FLUFFSTER

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) can black beans
1 small onion, chopped
1 garlic clove, minced
1/4-1/2 teaspoon cumin
1 tablespoon cilantro, chopped
1/4 teaspoon cayenne pepper (to taste)
salt, to taste

Steps:

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

Nutrition Facts : Calories 117.5, Fat 0.5, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 21.6, Fiber 7.4, Sugar 0.8, Protein 7.5

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