Spicy Smashed Black Beans Recipes

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.

SPICY SMASHED BLACK BEANS

Steps:

• Melt the butter in a medium sauce pan over medium heat. Add onions, jalapenos, and a healthy pinch of salt. Stir to coat in butter, then cook for ten minutes.
• Stir in garlic and seasonings, and cook for three minutes.
• Stir in the drained/rinsed black beans and water, then cover the pot with a lid. Allow the beans to simmer for ten minutes, until softened.
• Uncover the pot, and turn the heat down to low. Once the beans are not actively bubbling, use a large spoon to stir the beans, and gently smash the beans against the side of the pot. Continue smashing until they form a creamy, thick texture.
• Stir in the sour cream and hot sauce. Carefully taste, and season with more salt if needed.
• Serve hot, and top with crumbled cotija cheese and cilantro, if desired!

MASHED BLACK BEANS

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.

SPICY BLACK BEANS

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.

SMASHED BLACK BEANS

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.).

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

SPICY BLACK BEANS

Steps:

• In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

SMASHED MEXICAN BLACK BEANS

Steps:

• Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
• Stir fry until the majority of the liquid has evaporated.
• With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.

SWEET 'N SPICY BLACK BEANS

Steps:

• In a saucepan over medium to high heat, combine all ingredients but the thickener (I use about 1/2 teaspoon arrowroot powder).
• When ingredients have simmered for about 5 minutes, sprinkle in the thickener and stir well; remove saucepan from heat and let the sauce thicken.
• Serve and enjoy!
• Makes 2-4 servings.
• If your store doesn't carry black soy beans you can order them at the Eden website (http://www. edenfoods. com/index. html); they're low in carbs and high in fiber, perfect for diabetic and lowcarb menus, and they taste great, to boot.