BLACK BEANS WITH CREAM
Black beans are the preferred ones in the Gulf of Mexico. This is one tasy way of enjoying them. Cooking time doesn't include precooking of beans, since you can use many methods of cooking the, or even used canned.
Provided by Mexi-Rosie
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sautee onion in oil.
- Add beans and lemon juice.
- Separatelty, mix sour cream with parsely and radish.
- Serve beans hot and place a dollop of the prepared cream on top of them.
- May be served with tortilla chips.
BLACK BEAN SOUP
Categories Main Dishes Pantry Staple Recipes Soups and Chili
Time 30m
Yield 4 (1-1/4 cups per serving)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, chili powder and salt. Cook for 5 minutes, stirring occasionally. Reserve 1 cup of the beans.
- Add the remaining beans, 2 cups of broth, and the tomato sauce to the pan.
- Place the reserved 1 cup of beans and 1/2 cup broth in a food processor and process until well mashed. Stir into the soup. Bring to a simmer and cook 10 minutes, stirring frequently.
- Whisk the sour cream and lime juice in small bowl.
- Drizzle each serving with the sour cream and sprinkle with green onions.
Nutrition Facts : Calories 408, Cholesterol 10, Fiber 17, Protein 24, Sodium 1025, Carbohydrate 57, Fat 10
BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.
CREAMY BLACK BEAN DIP
This appealing Southwest-inspired dip can be made well in advance. If we don't have tortilla chips on hand, we serve it with crackers. -Ashley Donovan, Glasgow, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight., Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 335mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
VEGETARIAN BLACK BEAN CAKES W/ CHUNKY SALSA-SOUR CREAM TOPPING
This Black Bean recipe comes from a Taste of Home Light and Tasty magazine; but, you needn't be a vegetarian to enjoy them. A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute "finishing" touch!
Provided by Joje in Oklahoma Ci
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
- Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
- In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.
Nutrition Facts : Calories 377.4, Fat 7.8, SaturatedFat 2.1, Cholesterol 5.9, Sodium 225.6, Carbohydrate 58.5, Fiber 20, Sugar 1.3, Protein 21.6
CREAMY BLACK BEAN SALSA
I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE
It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.
Provided by Moki5786
Categories Chicken
Time 1h5m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.
BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM
Categories Soup/Stew Blender Bean Tomato Super Bowl Lunch Lime Bacon Healthy Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 20
Steps:
- Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS
Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!
Provided by Busy Lindsay
Categories < 60 Mins
Time 50m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
- Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
- Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
- Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
- Serve with lettuce, tomato, salsa and sour cream.
Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3
BLACK BEAN AND SALSA SOUP
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
- Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g
BLACK BEANS AND SOUR CREAM
This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)
Provided by Pianolady
Categories Black Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the beans in a pan with water to cover by 1".
- Bring to a boil and boil for 2 minutes.
- Remove from heat and let stand, covered, for 1 hour.
- Add the onions, bay leaf, thyme, celery and parsley.
- Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
- Cook (simmer) until the beans are tender, about 1 1/2 hours.
- Add salt to taste and a small dash of Tabasco Sauce.
- Discard bay leaf, vegetables and ham bone.
- Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
- Serve with cold sour cream (you probably want more than just a dollop!)
- Enjoy!
Nutrition Facts : Calories 286.9, Fat 1.1, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 48.9, Fiber 11.8, Sugar 2.4, Protein 16.6
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