Orange Scented Black Beans With Roasted Poblano Peppers Recipes

BLACK BEAN AND POBLANO TACOS

Steps:

• Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
• Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
• To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

ORANGE-SCENTED BLACK BEANS WITH ROASTED POBLANO PEPPERS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes. Reduce the heat to low. Add the garlic and the jalapeno and cook, stirring frequently, for 2 minutes. Add the beans and the water, increase the heat and bring to a boil. Lower the heat so the liquid simmers. Cook for 1 hour 15 minutes.
• Stir in the orange zest and continue cooking until the beans are tender, about 20 minutes longer. Season with the salt and pepper to taste and stir in the roasted peppers. Divide among 4 plates, top with the sliced scallions and serve with cooked white rice.

BLACK BEANS WITH POBLANO

Steps:

• Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.

ROASTED POBLANO AND BLACK BEAN ENCHILADAS RECIPE

Steps:

• Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges. 1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatillos and poblanos with 1 teaspoon oil. Arrange tomatillos cut side down and poblanos skin side up on prepared sheet. Broil until vegetables are blackened and beginning to soften, 5 to 10 minutes. Let vegetables cool slightly. Remove skins and seeds from poblanos (leave tomatillo skins intact), then chop into ½-inch pieces. 2. Meanwhile, process broiled tomatillos, 1 cup onion, ½ cup cilantro, broth, cream, 1 tablespoon oil, half of garlic, lime juice, sugar, and 1 teaspoon salt in food processor until sauce is smooth, about 2 minutes. Season with salt and pepper to taste. 3. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add remaining onion and ¼ teaspoon salt and cook until softened, 5 to 7 minutes. Stir in chili powder, coriander, cumin, and remaining garlic and cook until fragrant, about 30 seconds. Stir in mashed and whole beans and chopped poblanos and cook until warmed through, about 2 minutes. Transfer mixture to large bowl and let cool slightly. Stir in 1 cup Monterey Jack, ½ cup tomatillo sauce, and remaining ½ cup cilantro. Season with salt and pepper to taste. 4. Adjust oven rack middle position and heat oven to 400 degrees. Spread ½ cup tomatillo sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. 5. Working with 1 warm tortilla at a time, spread ¼ cup bean-cheese filling across center of tortilla. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish. 6. Pour remaining sauce over top to cover completely and sprinkle remaining 1 cup cheese down center of enchiladas. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, about 25 minutes. Let cool for 5 minutes and serve.

ROASTED POBLANO AND BLACK BEAN SOUP

Steps:

• Heat oven to broil.
• Wash peppers and cut in half. Remove seeds and stems.
• Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
• Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
• Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
• Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
• In the meantime, dice broiled onions and peppers - add to onion and celery mix.
• Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
• Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
• Add cans of tomatoes with juice. Simmer for 15 minutes.
• Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
• Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
• Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
• Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.

POBLANO CHILIES WITH BLACK BEANS AND CHEESE

Steps:

• Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
• Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
• Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
• Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.