CREAMY BLACK BEANS
In Mexico, Frijoles de la Olla (slow cooked beans in a pot) are typically prepared in large clay pots over an open fire with pepper and spices. You can achieve similar results at home with a large pot or a pressure cooker!
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Nutrition Facts : Calories 322 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 47 grams, Fiber 14.5 grams, Protein 17 grams, Sugar 8 grams
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN CREAM SAUCE
Make and share this Black Bean Cream Sauce recipe from Food.com.
Provided by lik2fish
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Rinse black beans.
- Mince chipotle.
- Combine black beans, sour cream, chipolte, and Velvetta cheese.
- Heat on medium low until melted.
- Serve over grilled chicken.
Nutrition Facts : Calories 344.5, Fat 23.2, SaturatedFat 13.4, Cholesterol 59.8, Sodium 94.9, Carbohydrate 25.7, Fiber 7.8, Sugar 5.2, Protein 10.4
EASY BEEF IN BLACK BEAN SAUCE
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
- Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
- Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
- Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water
Provided by Mitch & Justine Chapman
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
- Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
- Tacos:
- Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
- Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
- Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
- For The Avocado Sauce
- First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
- Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
- Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram
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BEST CHINESE BLACK BEAN SAUCE - THE DARING GOURMET
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4.9/5 (68)Total Time 20 minsCategory CondimentCalories 21 per serving
- Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.
- Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half. Stir in the cornstarch mixture and simmer for another minute or until thickened.
- Let the black bean sauce cool and store in an airtight container (preferably glass). Will keep for up to 2 weeks.Makes a little more than a cup.
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