Marinated Black Beans Recipes

BLACK BEANS

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

MARINATED WHITE BEANS

Steps:

• Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
• Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

MARINATED THREE BEAN SALAD

Steps:

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

MARINATED BLACK-EYED PEA SALAD

Steps:

• Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
• Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

MARINATED BLACK BEANS

Steps:

• Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend.
• (Can be prepared 2 days ahead, covered and refrigerated.).
• Just before serving, fold in avocado and season with salt to taste.

MARINATED BLACK BEANS

Steps:

• Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
• Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
• Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
• Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.

ASIAN BLACK BEAN MARINADE

Steps:

• Combine all the ingredients and marinate.

MARINATED BLACK BEAN SALAD

Steps:

• 1. Sort the beans. Remove any dirt, straw, pebbles, etc. Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches. Add the bay leaves and oregano. Bring to a boil, uncovered. Lower the heat and simmer, uncovered, 10 minutes. Turn off the heat. Cover and soak 30 minutes. 2. Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes. 3. Drain off the bean broth and save for soup, if desired, or discard. Put the beans into a large mixing bowl. Cool to room temperature. Add the remaining ingredients and mix gently. Cover and refrigerate at least 1 hour. Adjust seasoning. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED CORN AND BLACK BEAN SALAD

Steps:

• Place corn in colander and rinse with cool water to thaw. Drain well and place in large bowl.
• Chop (rinsed) green onions finely; add to corn.
• Stir in remaining ingredients; chill until ready to serve.

MARINATED CHICKPEAS

Steps:

• Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

MARINATED BEAN SALAD

Steps:

• Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.

MARINATED MIXED BEANS

Steps:

• Combine shallot and vinegar in a small bowl and let sit 5 minutes.
• Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
• Add shallot mixture to bean mixture and toss gently to combine.
• Do Ahead
• Beans can be made 3 days ahead. Cover and chill.