Spicy Tomato Napoleons With Black Beans Recipes

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CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

EASY BLACK BEANS AND TOMATOES



Easy Black Beans and Tomatoes image

A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.

Provided by Liz Eck

Categories     Side Dish     Beans and Peas

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes
1 small lime, juiced
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste

Steps:

  • Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g

ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE



Asparagus Napoleons with Oriental Black Bean Sauce image

Categories     Ginger     Vegetable     Asparagus     Spring     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 6 as a first course

Number Of Ingredients 16

For the pastry rectangles
1/2 pound frozen puff pastry, thawed
an egg wash made by beating 1 large egg yolk with 2 teaspoons water
For the sauce
1 tablespoon cornstarch
1/3 cup water
2/3 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Scotch or medium-dry Sherry
2 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon fermented black beans (available at Oriental markets and specialty foods shops), rinsed well and drained
2 tablespoons fine julienne strips of orange zest
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon minced garlic
1 1/2 pounds asparagus, trimmed and peeled

Steps:

  • Make the pastry rectangles:
  • Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
  • Make the sauce:
  • In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
  • In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.

SPICY BLACK BEAN TOMATO SAUCE



Spicy Black Bean Tomato Sauce image

Talk about dorm food, this got me through a lot of studying. I usually serve it over wagon wheel pasta but it will probably go fine over any large pasta or even a chicken breast.

Provided by Umberle

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon canola oil
1 onion, chopped
2 garlic cloves, crushed and minced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced tomatoes and green chilies (with chilies and onions such as Del Monte's Diced with Zesty Mild Green Chilies)
1 teaspoon ground red pepper (to taste)
monterey jack pepper cheese, grated (for garnish) (optional)

Steps:

  • Heat the oil over medium heat in a large frying pan.
  • Add the onion and garlic.
  • Stirring constantly, cook until softened. About 2 minutes.
  • Add black beans, tomatoes, and ground red pepper.
  • Simmer until sauce thickens and the ingredients are heated through, about 5-10 minutes.
  • Garnish servings with grated cheese if desired and serve over pasta.

Nutrition Facts : Calories 142.5, Fat 1.7, SaturatedFat 0.2, Sodium 428.2, Carbohydrate 25.6, Fiber 7.2, Sugar 1.2, Protein 7.9

BLACK BEANS AND TOMATOES - HOT AND SPICY



Black Beans and Tomatoes - Hot and Spicy image

Make and share this Black Beans and Tomatoes - Hot and Spicy recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 7

vegetable oil cooking spray
1 teaspoon olive oil
3 garlic cloves, smashed
2 (14 1/2 ounce) cans whole tomatoes, drained and coarsely chopped
2 (15 ounce) cans black beans, drained
1/2 teaspoon cayenne pepper
1/4 cup minced fresh cilantro

Steps:

  • Coat a large nonstick skillet with veggie spray.
  • add olive oil, and place over medium high heat until hot.
  • Add garlic, sauté until tender.
  • Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
  • Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
  • Garnish with fresh cilantro if desired.

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Top Asked Questions

How to cook spaghetti sauce with black beans?
Heat the oil over medium heat in a large frying pan. Add the onion and garlic. Stirring constantly, cook until softened. About 2 minutes. Add black beans, tomatoes, and ground red pepper. Simmer until sauce thickens and the ingredients are heated through, about 5-10 minutes.
How to cook beans and tomatoes in a crock pot?
DIRECTIONS Coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. Add garlic, sauté until tender. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
How long do you cook beans and tomatoes in the oven?
Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. Garnish with fresh cilantro if desired.

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