Best Cumin Black Beans Recipes

BLACK BEANS WITH CUMIN AND GARLIC

Steps:

• Drain and rinse black beans.
• In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
• Add black beans, broth and salt.
• Reduce heat to medium-low, stirring frequently until beans are heated through.
• OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
• If desired, stir in the cilantro just prior to serving.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

CUMIN BLACK BEANS AND RICE

Steps:

• Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.
• Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
• Stir in beans. Cover and heat until beans are hot, about 2 minutes more.

LIME CUMIN BLACK BEANS

Steps:

• Heat oil over medium heat in a large skillet.
• Add onion, garlic and cumin, cook 5 minutes or until softened.
• Add beans, salt and pepper and cook 5 minutes until hot.
• Stir in cilantro, rind and lime juice.

CUMIN BLACK BEANS

Steps:

• In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA

Steps:

• For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
• Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
• Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
• For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
• To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
• In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
• Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
• Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
• To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
• In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
• To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
• Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
• Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

CUMIN CHICKEN WITH BLACK BEANS

Steps:

• Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.
• Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.
• Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.
• Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.

BLACK BEANS POR CORTESíA LESLIE WITH LIME AND CUMIN

Steps:

• Drain and rinse the two cans of black beans.
• In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
• Add beans and cook while stirring often, for five more minutes until hot and heated though well.
• Stir in fresh Cilanto/coriander, lime rind, and lime juice.
• Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!

INSTANT POT BLACK BEANS WITH GREEN CHILES AND CUMIN

Steps:

• Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles.
• Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren't cooked through, cook on high pressure for 5 minutes, then manually release pressure.
• While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.
• When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.
• Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side.
• Slow Cooker Variation:
• Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.

CUMIN CHICKEN WITH BLACK BEANS

Steps:

• Place chicken between 2 sheets of wax paper.
• Pound with mallet to 1/2 inch thickness.
• Combine cumin with cayenne pepper and rub over chicken.
• Heat oil in a large skillet over medium heat.
• Sauté chicken for 4 minutes per side.
• Remove to a cutting board.
• Return to skillet with pan drippings to med heat.
• Add onion and jalapeño; cook, stirring 1 minute.
• Add the beans, tomatoes and 3 tbsp water.
• Cook 1-2 minutes until ingredients are heated.
• Remove from heat and toss with scallions, cilantro & vinegar.
• Slice chicken and arrange on top of beans.
• Enjoy, yum.

BLACK BEANS WITH GARLIC AND CUMIN

Steps:

• If time allows, soak the beans overnight or for several hours in water to cover, then drain. (If not, proceed but expect cooking time to be somewhat longer.) Combine with water to cover in a pot over medium-high heat. When the mixture boils, add the epazote if you're using it, crushed garlic, and cumin, partially cover, and adjust the heat so the mixture simmers steadily. Cook, stirring infrequently, until the beans are tender and most of the water is evaporated, at least an hour and probably more; add water as necessary to keep the beans covered.
• When the beans are tender, add salt, pepper, more cumin if you like, and the minced garlic. Cook for another 5 minutes, then stir in the onion. Taste, adjust the seasoning, and serve.

CUMIN BLACK BEANS WITH MINT

Steps:

• In a small heavy saucepan cook onion, garlic, and cumin seeds with salt and pepper to taste in oil over moderate heat, stirring, until onion is pale golden, about 5 minutes. Remove pan from heat and cool onion completely.
• In a bowl toss onion with beans, orange juice, and salt and pepper to taste. Add mint and toss gently.

CHICKEN AND BLACK BEANS WITH CUMIN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is no longer pink, stirring frequently.
• Add Macaroni, water, salsa and cumin; mix well. Bring to boil; cover. Simmer on medium-low heat 10 min. or until most the water is absorbed.
• Stir beans and Cheese Sauce into macaroni mixture; cook 2 to 3 min. or until heated through, stirring occasionally. Sprinkle with onions. Serve topped with sour cream.

INSTANT POT BLACK BEANS WITH GREEN CHILES AND CUMIN

Steps:

• Preparation Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles. Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren't cooked through, cook on high pressure for 5 minutes, then manually release pressure. While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary. When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up. Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side. Slow Cooker Variation: Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes. Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.