Sarasotas Spicy Simple Black Beans Recipes

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SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SARASOTA'S SPICY SIMPLE BLACK BEANS



Sarasota's Spicy Simple Black Beans image

A quick easy recipe using canned black beans for a side dish any night of the week. I love this with my Margarita Chicken or just any citrus grilled chicken or fish. Maybe a nice spicy chili rub on chicken would be a nice dish with these beans.

Provided by SarasotaCook

Categories     Black Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans black beans, drained and rinsed
1 medium onion, diced fine
2 tablespoons garlic
1 (4 ounce) can green chilies
3 tablespoons salsa
1 tablespoon cumin
1 teaspoon chili powder
1 tablespoon olive oil to saute the onion and garlic
1/4-1/2 cup chicken broth (optional, see step 3)
1 teaspoon kosher salt, to taste
1/2 teaspoon ground black pepper, to taste
2 tablespoons fresh cilantro, fine chopped as a garnish

Steps:

  • Vegetables -- In a large saute pan, heat to medium and add the olive oil and saute the onion and garlic and cook on medium, not too high, you want them to sweat more. Cook 4-5 minutes.
  • Spices -- Add in the green chilies, salsa, cumin, chili powder, salt and pepper and mix well, still on medium heat. Now add in the beans and stir to combine.
  • Just let it hang out and cook on low heat while you prepare your main course. As it simmers I often add just a little chicken broth for some moisture. Each time it is different, 1/4 cup up to 1/2 cup, depending on how long they simmer. After 5 minutes the beans are done, but if you are still waiting on your main dish to be ready, maybe add a little more broth as the beans simmer so they don't dry out.
  • Right before serving -- taste for salt and pepper and stir in the cilantro. That's it!

PERFECT BLACK BEANS



Perfect Black Beans image

Get Melissa d'Arabian's Perfect Black Beans, subtly spiced with a splash of red wine and a hint of cumin, from Ten Dollar Dinners on Food Network.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 13h45m

Yield 4 servings

Number Of Ingredients 10

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish

Steps:

  • The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

SPICY BEAN SALSA



Spicy Bean Salsa image

Serve with tortilla chips. Very addicting!

Provided by Susan Navarrete

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 8h10m

Yield 12

Number Of Ingredients 9

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
½ cup chopped onion
½ cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
½ teaspoon garlic salt

Steps:

  • In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 155 calories, Carbohydrate 20.4 g, Fat 6.4 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 1 g, Sodium 948.9 mg, Sugar 4.1 g

SPICY BLACK BEANS



Spicy Black Beans image

These beans are good alongside Cornmeal-Crusted Tilapia with Salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 teaspoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (14.5 ounces each) black beans, drained and rinsed
Coarse salt
Cilantro leaves (optional)

Steps:

  • In a medium saucepan, heat olive oil over medium heat. Add minced garlic and red-pepper flakes; cook until fragrant, about 1 minute. Add black beans and 1 cup water.
  • Bring to a simmer; cook, covered, stirring occasionally, 15 minutes. Add more water for a thinner consistency, if necessary. Season with coarse salt, and garnish with cilantro leaves, if desired. Serve immediately.

ROBIN'S SWEET AND SPICY BLACK BEANS



Robin's Sweet and Spicy Black Beans image

These are famous in my family, and I always get asked for the recipe. Serve with rice or in tacos for a yummy and healthy meal!

Provided by Robin B.

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h30m

Yield 4

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
½ large red onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
¼ cup chopped fresh cilantro
3 tablespoons sugar
1 teaspoon cayenne pepper
1 dash chili powder
1 dash cumin
1 dash ground cinnamon
1 (15 ounce) can black beans

Steps:

  • Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 17 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 412.9 mg, Sugar 10.3 g

QUICK BLACK BEAN SALSA



Quick Black Bean Salsa image

This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8 cups.

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and diced
2 plum tomatoes, chopped
1 medium red onion, finely chopped
4 green onions, finely chopped
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon grated orange zest
1/8 teaspoon coarsely ground pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

SARASOTA'S BLACK BEAN CHORIZO CHILI



Sarasota's Black Bean Chorizo Chili image

My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.

Provided by SarasotaCook

Categories     Beans

Time 1h15m

Yield 6-8 Bowls, 8 serving(s)

Number Of Ingredients 22

4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
1 (15 ounce) can cannellini beans (drained and not rinsed)
1.5 (22 ounce) cans diced tomatoes, undrained
1 (15 ounce) can crushed tomatoes
1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
1 (15 ounce) can chicken broth
1 large sweet onion, chopped (if you like less onion, use a medium onion)
1 red bell pepper, diced
1 green pepper, diced
2 celery ribs, diced (include the leaves, also chopped fine)
1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
3 tablespoons garlic, minced
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 tablespoons fresh cilantro
1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
1 teaspoon olive oil
salt
pepper

Steps:

  • Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
  • Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
  • Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
  • Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

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