Black Beans With Lime Recipes

CUBAN BLACK BEANS WITH CILANTRO AND LIME

Steps:

• Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
• Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

BLACK BEANS WITH LIME

Steps:

• In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.
• Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

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.

COCONUT LIME BLACK BEANS

Steps:

• Soak the beans overnight in cold water to cover.
• Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
• When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.

BLACK BEANS WITH LIME AND SCALLIONS

Steps:

• In a medium saucepan, heat oil over medium. Add white parts of scallions, and season with salt and pepper. Cook until softened, stirring frequently, about 3 minutes.
• Add beans, chili powder, and the water. Cook until warmed through, stirring occasionally, about 5 minutes. Remove from heat, and stir in lime juice; season with more salt and pepper. Serve immediately, garnished with scallion greens.
• nutrition information
• (Per Serving)
• Calories: 157
• Fat: 2.9g (0.5g Saturated Fat)
• Protein: 9.1g
• Carbohydrates: 24.8g
• Fiber: 9.1g

BLACK BEAN SOUP WITH LIME

Steps:

• In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
• Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.

BLACK BEAN SPREAD / DIP WITH LIME AND CILANTRO

Steps:

• Place all ingredients in food processor and process until smooth.
• Serve with tortilla chips or anything else you can think of!

BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING

Steps:

• Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
• Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
• Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
• Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Serve at room temperature.