Simmeredblackbeans Recipes

BEST BLACK BEANS

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.

SPICY BLACK BEANS

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.

SIMMERED BLACK BEANS

Steps:

• Cook and stir onion, green pepper and olive oil in medium skillet over low heat until vegetables are tender, about 5 minutes.
• Add garlic, cumin and chili powder, cook 1 minute.
• Add beans, tomatoes and thyme; stir to combine.
• Cover and cook over very low heat about 10 minutes.
• Uncover and cook, stirring until beans are thickened, about 5 minutes.
• Season with salt and pepper.

SLOW-SIMMERED BEANS

Steps:

• Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
• Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
• Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
• Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
• These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
• Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
• Use them in marinated bean salads and pasta salads.
• Calories: 101
• Total Fat: 1g
• Protein: 5g
• Carbohydrate: 16g
• Cholesterol: 0mg
• Sodium: 2mg

SIMPLE SEASONED BLACK BEANS

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.