Black Beans With Pickled Red Onions Recipes

BLACK BEANS WITH PICKLED RED ONIONS

Steps:

• Prepare the Yellow Rice.
• While the rice cooks, slice the onions into rings. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco. Drain the onions. Combine the drained onions and the pickling ingredients and mix well. Set aside.
• For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano. Cook for just a minute and then add the beans. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings. Stir in the cilantro.
• Serve the rice topped with beans and pickled onions.
• Toss a green salad with Cilantro Lime Dressing (page 225) and enjoy Caramel Custard (page 273) for dessert. Try the beans and rice topped with Quick Avocado & Corn Salsa (page 233) instead of the pickled onions.

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.

PERUVIAN PICKLED BLACK BEANS

Steps:

• In a large saucepan combine the black beans with lightly salted water to cover, bring the water to a boil, and simmer the beans for 1 hour or until they are tender but still hold their shape.
• While beans are cooking, in a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl combine the onions wih the vinegar.
• In a large skillet heat the oil over moderate heat until it is hot but not smoking, add the ham, the annatto powder, the garlic, cumin and the chipotle and cook the mixture, stirring, for 3 minutes.
• Add the well drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Tranfer it to a shallow serving dish. (A shallow dish allows the liquid to be absorbed by the beans.) Let the mixture cool, stirring occasionally.
• Garnish the bean mixture with the chopped hard boiled eggs, chopped black olives, coriander leaves and green onions. Serve at room temperature.