Black Beans With Garlic And Cumin Recipes

BLACK BEANS

Steps:

• In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
• When beans are tender, stir in wine, vinegar, and olive oil.

BLACK BEANS WITH GARLIC, ONION AND JALAPENO

Steps:

• Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
• Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
• Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.

BEST BLACK BEANS

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

BLACK BEANS WITH CUMIN AND GARLIC

Steps:

• Drain and rinse black beans.
• In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
• Add black beans, broth and salt.
• Reduce heat to medium-low, stirring frequently until beans are heated through.
• OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
• If desired, stir in the cilantro just prior to serving.

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

CUMIN BLACK BEANS

Steps:

• In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.

LIME CUMIN BLACK BEANS

Steps:

• Heat oil over medium heat in a large skillet.
• Add onion, garlic and cumin, cook 5 minutes or until softened.
• Add beans, salt and pepper and cook 5 minutes until hot.
• Stir in cilantro, rind and lime juice.

CUBAN BLACK BEANS

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
• Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.