Creamyblackbeans Recipes

CREAMY BLACK BEANS

Creamy Black Beans image

In Mexico, Frijoles de la Olla (slow cooked beans in a pot) are typically prepared in large clay pots over an open fire with pepper and spices. You can achieve similar results at home with a large pot or a pressure cooker!

Provided by Food Network Kitchen

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Kosher salt
Queso fresco and fresh cilantro, for topping (optional)

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.

Nutrition Facts : Calories 322 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 47 grams, Fiber 14.5 grams, Protein 17 grams, Sugar 8 grams

CREAMY BLACK BEAN DIP

Creamy Black Bean Dip image

This lightly-flavored bean dip is a great appetizer. It is quick and easy to make. Serve with tortilla chips.

Provided by afb

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1 (15.5 ounce) can black beans, rinsed and drained
2 ½ teaspoons balsamic vinegar
1 ½ tablespoons ketchup
½ teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder

Steps:

Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 518.2 mg, Sugar 1.2 g

BLACK BEANS WITH CREAM

Black Beans With Cream image

Black beans are the preferred ones in the Gulf of Mexico. This is one tasy way of enjoying them. Cooking time doesn't include precooking of beans, since you can use many methods of cooking the, or even used canned.

Provided by Mexi-Rosie

Categories Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups precooked black beans, undrained,but more beans than liquid
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/4 cup sour cream
1 1/2 teaspoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped red radishes
2 tablespoons cooking oil (or less)
tortilla chips (optional)

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

Creamy Black Beans image

This rich spread lacks saturated fat or cholesterol, but not flavor! I love to serve it with pita wedges and veggie sticks. Would also be great heaped in a tortilla! I adapted it from Alive magazine.

Provided by White Rose Child

Categories Spreads

Time 6m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups black beans, rinsed and drained (about 1 14-oz can)
2 tablespoons lime juice
1/2 cup mild salsa (or use whatever "heat" you like)
2 tablespoons fresh parsley, chopped
1/2 teaspoon cumin
1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter

Steps:

Combine first five ingredients in a blender. (Or save the salsa to add later, if you want more salsa chunks in your dip.).
Blend until very smooth.
Drizzle in the tahini, and salsa if you didn't yet, and blend again till well combined.
Refrigerate until ready to serve.

Nutrition Facts : Calories 95.8, Fat 2.2, SaturatedFat 0.3, Sodium 133.9, Carbohydrate 14.8, Fiber 5.1, Sugar 0.8, Protein 5.5

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