Runny Black Beans Recipes
RUNNY BLACK BEANS
This is a lovely filling for tacos, goes well on tostadas, or just is nice on the plate with some vegetables and rice.
Provided by alvinakatz
Categories Black Beans
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open and drain the can of beans.
- In a pan, saute onions in the oil.
- When the onions are done, add cumin and cook until you can smell it roasting.
- Put onions, water, and beans in a blender or magic bullet. Give it a good whirl until there are no whole beans left.
- Return beans mixture to the pan and heat.
- Add salt to taste and more water if necessary.
- When hot, remove from heat and garnish with cilantro, if desired.
Nutrition Facts : Calories 134.7, Fat 3.9, SaturatedFat 0.6, Sodium 1.7, Carbohydrate 18.9, Fiber 6.8, Sugar 0.3, Protein 6.9
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 6 servings
Number Of Ingredients 14
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.
REFRIED BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
- Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.
Provided by SkipperSy
Categories Cantonese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
- The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
- The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
- The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
- The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
- The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
- The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
- The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
- COOKING INSTRUCTIONS.
- In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
- Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
- Next add the pork mixture and stir-fry until it loses its pink coloring.
- Next add the stock and stir-fry until boiling.
- Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
- Next add the pre-cooked shrimp and cook for about a minute.
- While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
- Next add the egg mixture on top of the sauce.
- Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
- Then add the scallions.
- Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
- NOTES:.
- Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
- Serve with white rice on the side.
Nutrition Facts : Calories 845.2, Fat 49.7, SaturatedFat 11.4, Cholesterol 600.6, Sodium 6977.6, Carbohydrate 22.3, Fiber 3.2, Sugar 3.1, Protein 70.9
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