Black Beans With Garlic Onion And Jalapeno Recipes

SOFRITO BLACK BEANS

Steps:

• Clean the beans. Pour black beans into a strainer, and rinse. Run your fingers through the beans a few times and pick out any rocks or dirt.
• Soak the beans. Pour beans into a large pot and cover by a couple inches with water. Ideally, let sit overnight. If you're running short on time you can skip the soaking step and put the beans directly on the stove, add the bay leaves and bring to a boil.
• Cook the beans. If you've soaked them overnight, drain the beans the next day, return to the pot, and cover by a few inches with fresh water. Place over medium-high heat, add bay leaves, and bring to a boil. Reduce heat to a simmer, cover, and let cook until beans are tender, about 1 hour.
• Make sofrito. Meanwhile, heat oil in a large frying pan. Add onions, jalapeños, and garlic and season generously with salt. Cook, stirring occasionally, until vegetables are starting to brown and become soft, about 8-10 minutes. Add chili powder, cumin, and coriander and stir to toast the spices for a couple of minutes.
• Combine sofrito and beans. Once beans are tender, add onion mixture to beans and stir to combine. If you'd like the bean broth to be thicker, let the beans cook uncovered until they are the desired thickness. Taste and season with salt. Serve!

EASY! REFRIED JALAPEñO BLACK BEANS

Steps:

• In a medium-sized pot saute the onion, garlic, and jalapeño in oil over medium-high heat for about five minutes until the onion is soft and the garlic is fragrant.
• Next add in the cumin, black beans and a generous pinch of salt. Stir to combine then add in the water and a few dashes of hot sauce. Bring the beans to a simmer, then cover and turn the heat to low and cook for 10 minutes.
• Use an immersion blender to blend the beans or transfer 3/4 of the cooked beans to a blender/food processor and blend until smooth. Return the blended beans to the pot, and season to taste with salt.

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

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.

SIMPLE SIMPLE SIMPLE! BLACK BEANS AND ONIONS

Steps:

• Melt the margarine in a skillet over medium heat.
• Add the onion and sauté for 5 minutes.
• The onion should stay crisp, not brown.
• Add the beans and cook for 3 - 4 more minutes.
• Season with salt and pepper.

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.

BLACK BEAN SOUP WITH CUMIN AND JALAPEñO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.