Black Beans With Cream Recipes

SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM

Steps:

• For beans:
• Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
• Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
• For chipotle cream:
• Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
• Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

BLACK BEANS WITH CREAM

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.

CREAMY BLACK BEANS

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.

BLACK BEANS AND SOUR CREAM

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!

CREAMY BLACK BEAN DIP

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.

CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY

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!

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM

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.