YUCATAN BLACK BEAN DINNER
Recipe from Season 5 Mexico--One Plate at a Time. OK, I just made this and must say it was definitely restaurant caliber tasty. I can't decide if it was worth the effort though. BUT, I have two kids under the age- 2 and 5 months- and doing anything in the kitchen is pretty hard anyway. This was the best beans and rice I've ever had though, to be sure.
Provided by Codychop
Categories Beans
Time 4h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
- Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
- The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
- In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
- Remove the pork to a plate and set the pan aside.
- When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
- Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
- The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
- Add half of the sliced onion and fry until golden, about 7 minutes.
- In a blender, coarsely puree the tomatoes and the juices.
- Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
- Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
- Taste and season with salt, usually 1 teaspoon.
- Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
- Taste and season the beans with salt, usually about 1 ½ teaspoons.
- With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
- Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice.
- Return the remaining bean broth to the beans.
- There should still be enough broth to yield somewhat soupy beans; if not add more water.
- The rice: Add ½ teaspoon salt to the pan of bean broth and set over medium heat.
- In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
- Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
- Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
- Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
- If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
- If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
- Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
- Ladle the beans into six small bowls.
- Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
- Spoon a little of the warm sauce onto one side of each plate.
- Onto the other side, arrange a few slices of avocado.
- Garnish with sprigs of cilantro.
- Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
- •To make about a cup of xnipec salsa:.
- ½ small red onion, finely chopped.
- 1 tablespoons fresh lime or sour orange juice.
- 6 radishes, chopped into small dice or matchsticks.
- ½ fresh habanero chili, stemmed, seeded and finely chopped.
- A dozen or so large sprigs of cilantro, chopped.
- Salt, about ½ teaspoon.
- Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready.
Nutrition Facts : Calories 784.1, Fat 48.3, SaturatedFat 20.5, Cholesterol 81, Sodium 236.9, Carbohydrate 64.4, Fiber 11.1, Sugar 5.9, Protein 24.8
CUBAN-STYLE BLACK BEANS
Provided by Food Network
Categories side-dish
Time 5h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain.
- Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.
ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Provided by Rachel L. Swarns
Categories dinner, side dish
Time 2h40m
Yield About 8 cups
Number Of Ingredients 20
Steps:
- In a large pot, soak beans overnight in 10 cups of water.
- Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
- Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams
MEXICAN BLACK BEAN SOUP
This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.
Provided by Jami Robin
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat until crisp, stirring frequently.
- Remove bacon and chop coarsely.
- Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
- When onion is tender, add tomatoes and seasonings and stir until aromatic.
- Add beans and broth.
- Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
- Serve with a dollop of sour cream and shredded cheese on top.
Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26
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