Black Bean Everthing Recipes

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BLACK BEANS



Black Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h

Yield 6 servings

Number Of Ingredients 14

1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced bell peppers, for serving

Steps:

  • For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
  • In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
  • For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

BIG-BATCH BLACK BEANS



Big-Batch Black Beans image

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Provided by The Epicurious Test Kitchen

Time 3h

Yield Makes about 12 cups

Number Of Ingredients 7

2 lb. dried black beans, washed, picked over
1 onion, halved
3 garlic cloves, peeled, lightly crushed
2 bay leaves
2 Tbsp. kosher salt
1 Tbsp. dried oregano
1 Tbsp. ground cumin

Steps:

  • Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
  • Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
  • Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
  • Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

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