BLACK BEAN SWAMP DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
- Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
BLACK BEAN AND POBLANO TACOS
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
ROASTED POBLANO AND BLACK BEAN SOUP
This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients.
Provided by Michelle Minicucci
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to broil.
- Wash peppers and cut in half. Remove seeds and stems.
- Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
- Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
- Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
- Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
- In the meantime, dice broiled onions and peppers - add to onion and celery mix.
- Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
- Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
- Add cans of tomatoes with juice. Simmer for 15 minutes.
- Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
- Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
- Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
- Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.
Nutrition Facts : Calories 242.1, Fat 5.4, SaturatedFat 0.8, Sodium 522.9, Carbohydrate 42.5, Fiber 12.4, Sugar 11.6, Protein 10.8
BLACK BEANS WITH POBLANO
Serve this healthy side dish with our Grilled Chicken Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
BLACK BEAN & POBLANO DIP
This is really good and healthy!! It comes out like a green salsa more than a dip. It is really good with tortilla chips!
Provided by Kelly0412
Categories Black Beans
Time 15m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor or blender; process to desired consistency.
Nutrition Facts : Calories 47.7, Fat 0.2, Sodium 330.9, Carbohydrate 9.5, Fiber 3.2, Sugar 1.9, Protein 2.9
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