Best Black Beans And Sour Cream Recipes

VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS

Steps:

• (1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.

BLACK BEANS AND SOUR CREAM

Steps:

• Put the beans in a pan with water to cover by 1".
• Bring to a boil and boil for 2 minutes.
• Remove from heat and let stand, covered, for 1 hour.
• Add the onions, bay leaf, thyme, celery and parsley.
• Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
• Cook (simmer) until the beans are tender, about 1 1/2 hours.
• Add salt to taste and a small dash of Tabasco Sauce.
• Discard bay leaf, vegetables and ham bone.
• Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
• Serve with cold sour cream (you probably want more than just a dollop!)
• Enjoy!