Seasoned Mashed Black Beans Recipes

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MASHED BLACK BEANS



Mashed Black Beans image

Got this easy recipe from Cuisine at Home June '03. Tastes fabulous and takes only 15 minutes! Very easy to halve or double to.

Provided by Mrs Goodall

Categories     Black Beans

Time 20m

Yield 5 cups

Number Of Ingredients 6

1/4 cup vegetable oil
1 large white onion, chopped
6 garlic cloves, minced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water, may need up to 1 cup
1/2 teaspoon kosher salt

Steps:

  • Heat oil in a nonstick skillet over medium heat.
  • Add onion and cook until golden, stirring often, about 7 minutes.
  • Stir in garlic and cook 1 minute.
  • Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
  • Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
  • Season with salt.
  • Cover and keep warm until serving.

Nutrition Facts : Calories 338.9, Fat 11.9, SaturatedFat 1.7, Sodium 178.1, Carbohydrate 44.6, Fiber 15.3, Sugar 1.3, Protein 15.6

SMASHED BLACK BEANS



Smashed Black Beans image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup minced yellow onion
1 jalapeno pepper, minced
2 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
3 cloves garlic, minced
2 cups cooked black beans
1 cup chicken or vegetable stock
1 tablespoon white vinegar

Steps:

  • Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
  • Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

BEST BLACK BEANS



Best Black Beans image

This simple black bean side dish works well with Mexican or Cuban meals.

Provided by Cameron

Categories     Side Dish     Beans and Peas

Time 15m

Yield 4

Number Of Ingredients 6

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g

QUICK AND EASY SEASONED BLACK BEANS



Quick and Easy Seasoned Black Beans image

Perfectly quick and easy. Another option is to mash/puree and chill for an extremely tasty bean dip.

Provided by PalatablePastime

Categories     Black Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans
2 tablespoons chopped garlic
1 medium onion, chopped fine
2 jalapeno chiles, chopped fine (seeds removed if desired)
1 teaspoon Mexican oregano
2 teaspoons ground cumin
2 teaspoons extra virgin olive oil
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
salt and black pepper (to taste)

Steps:

  • In sauté pan heat garlic in oil on medium heat.
  • Add onion and jalapeño as oil begins to warm.
  • Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
  • Add contents of cans of black beans and bring to a boil.
  • Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
  • Add chopped cilantro and lime juice and stir.
  • Serve.

MEXICAN BLACK BEANS



Mexican Black Beans image

Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.

Categories     Bean     Side     Quick & Easy     Jalapeño     Bon Appétit     Sugar Conscious

Yield Serves 6

Number Of Ingredients 8

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

REFRIED BLACK BEANS



Refried Black Beans image

Better than canned!

Provided by dmvanask

Categories     Side Dish     Beans and Peas

Time 9h35m

Yield 12

Number Of Ingredients 11

4 cups dry black beans
1 tablespoon cooking oil
1 cup diced onion
2 cloves garlic, minced
1 cup chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
¼ cup chicken broth
1 tablespoon cider vinegar
salt to taste

Steps:

  • Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
  • Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
  • Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g

BIG-BATCH BLACK BEANS



Big-Batch Black Beans image

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Provided by The Epicurious Test Kitchen

Time 3h

Yield Makes about 12 cups

Number Of Ingredients 7

2 lb. dried black beans, washed, picked over
1 onion, halved
3 garlic cloves, peeled, lightly crushed
2 bay leaves
2 Tbsp. kosher salt
1 Tbsp. dried oregano
1 Tbsp. ground cumin

Steps:

  • Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
  • Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
  • Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
  • Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

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Top Asked Questions

What are some good recipes to cook with black beans?
Add onion and jalapeño as oil begins to warm. Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick. Add contents of cans of black beans and bring to a boil.
How to cook black beans in a crock pot?
Add onion and jalapeño as oil begins to warm. Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick. Add contents of cans of black beans and bring to a boil. Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
What is the best way to make mashed beans?
Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time. Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.
How do you cook beans in a skillet?
Heat oil in a nonstick skillet over medium heat. Add onion and cook until golden, stirring often, about 7 minutes. Stir in garlic and cook 1 minute. Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time. Thin beans with enough water to give them a soft consistency that barely holds it shape in a spoon.

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