BLACK BEAN SOUP FROM SCRATCH
This black bean soup from scratch is delish.
Provided by Ashley Borgemenke
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 12h50m
Yield 7
Number Of Ingredients 13
Steps:
- Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
- Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
- Blend onion and bell pepper in a food processor until smooth.
- Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 42.6 g, Cholesterol 0.2 mg, Fat 4.9 g, Fiber 10.2 g, Protein 14.6 g, SaturatedFat 0.8 g, Sodium 678.2 mg, Sugar 1.8 g
HOW TO COOK BLACK BEANS
This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.
Provided by Cookie and Kate
Categories Side dish
Time 1h25m
Number Of Ingredients 12
Steps:
- First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
- Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
- Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
- Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
- Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
- Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
- Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
- Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***
Nutrition Facts : ServingSize 1 cup beans, Calories 291 calories, Sugar 2.5 g, Sodium 359 mg, Fat 3.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 50 g, Fiber 12.2 g, Protein 16.8 g, Cholesterol 0 mg
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
- In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
- For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.
HOW TO COOK BLACK BEANS FROM SCRATCH
Our favorite black beans recipe that can be made in one pot on the stove. These beans are ultra-flavorful, creamy, and taste so much better than canned. Tips for adapting our recipe for a pressure cooker is provided in the recipe below. How to know when the beans are done: How soft the beans should be depends on what you plan to do with them. For dips and spreads, cook the beans until they are very soft and you can crush them easily with your fingers or a fork. For salads, topping rice and grain bowls, and for soups, cook the beans until tender, but not falling apart.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Vegetarian
Time 2h5m
Yield Makes about 8 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Add the beans, garlic cloves, onion half, and bay leaf to a large pot and cover with 3 to 4 inches of water. Cover and bring to a boil over high heat. Uncover, stir the beans, and reduce the heat to keep the beans at a low simmer.
- Cook, stirring occasionally, at a low simmer until the beans are tender, 1 1/2 to 2 hours. As they cook, if you notice the beans look a little dry, add a bit more water to the pot.
- Remove the garlic cloves, onion, and bay leaf. Add the juice of half a lime and season the beans with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, increase the heat to medium, and then simmer until the liquid around the beans has thickened and sticks to the beans. Serve with additional lime juice squeezed over the top if needed.
- Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the garlic cloves, onion half, and bay leaf. Add enough water so that the beans are covered by 1 1/2 inches, but do not fill past the "max fill line." Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
- Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
- Remove the onion, garlic cloves, and bay leaf, and then discard them. Add the juice of half a lime and season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, turn the pressure cooker to SAUTE and simmer, without the lid until the liquid thickens and starts to stick to the beans. Serve with additional lime juice as needed.
Nutrition Facts : ServingSize 1/2 cup, Calories 223, Fat 0.8g, SaturatedFat 0.2g, Cholesterol 0mg, Sodium 607mg, Carbohydrate 40.3g, Fiber 15.8g, Sugar 0.6g, Protein 14.9g
SUPREMELY DELICIOUS BLACK BEANS FROM SCRATCH
My favorite way to enjoy black beans is straight out of the pot after they've simmered with this simple list of heady aromatics. So easy and truly "supremely delicious."
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
- When it's time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
- Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
- Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.
Nutrition Facts : ServingSize 0.5 cup, Calories 135 kcal, Sugar 1 g, Sodium 584 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 25 g, Fiber 6 g, Protein 8 g
BLACK BEANS
Black bean stew to serve with rice and your desired meat dish. Makes large servings.
Provided by Ivis
Categories Side Dish Beans and Peas
Time P1DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
- When beans are tender, stir in wine, vinegar, and olive oil.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 20.3 g, Fat 5.1 g, Fiber 7 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 783.7 mg, Sugar 0.9 g
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
EASY HOMEMADE BLACK BEANS RECIPE FROM SCRATCH (VEGAN)
Never made homemade black beans from scratch before? Here's an easy way to add plenty of flavor to homemade black beans.
Provided by Jolinda Hackett
Categories Side Dish
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Sort and rinse the dry black beans, removing any impurities.
- Add the beans and 2 cups of water (or broth) to a medium saucepan and bring to a boil.
- Cover, remove from heat, and let stand for 1 hour. Drain the beans and set aside.
- Saute the onions and garlic in vegetable oil until onions are soft, about 4 to 6 minutes.
- Add the beans, remaining water (or broth), bay leaves, bouillon cube if using, oregano, hot sauce if using, salt, sugar, and balsamic vinegar.
- Bring to a boil, cover, reduce the heat, and allow to simmer over low heat for about 30 to 45 minutes, or until the beans are done cooking.
- Give the beans an occasional stir from time to time while they are cooking. Keep in mind that once you turn off the heat and remove the pot from the heat, the beans will continue to cook a bit as they cool, so don't be tempted to overcook the beans, unless you are planning on using them for something where you want them extra soft, such as making homemade refried beans.
- Be sure to remove and discard the bay leaves before serving.
Nutrition Facts : Calories 226 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 7 g, Protein 10 g, SaturatedFat 0 g, Sodium 636 mg, Sugar 4 g, Fat 4 g, ServingSize about 8 servings, UnsaturatedFat 0 g
PERFECT BLACK BEANS
Get Melissa d'Arabian's Perfect Black Beans, subtly spiced with a splash of red wine and a hint of cumin, from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 13h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.
REFRIED BLACK BEANS
Better than canned!
Provided by dmvanask
Categories Side Dish Beans and Peas
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g
CUBAN BLACK BEANS
This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Categories one pot
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love