Best Kemps Black Beans Recipes

Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker image

Provided by KateL

Time 50m

Yield 8-9 cups, 16-18 serving(s)

Number Of Ingredients 9

1 lb dried black beans, picked over and rinsed but not soaked (about 2 1/3 cups)
1 medium onion, finely chopped (110g)
3 tablespoons olive oil
8 cups water
1/2 teaspoon salt
1/4 cup cream sherry or 1/4 cup medium-dry sherry
1 teaspoon salt
1 -2 tablespoon soy sauce
1 -2 tablespoon balsamic vinegar

Steps:

PRESSURE COOKER.
In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
NON-PRESSURE COOKING METHOD.
In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
REHEATING.
When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.

Nutrition Facts : Calories 129.7, Fat 2.9, SaturatedFat 0.5, Sodium 286.7, Carbohydrate 19.1, Fiber 4.5, Sugar 1.4, Protein 6.4

Kemp's Vegetarian Black Bean Soup With Sherry & Lime image

Provided by KateL

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 1/2 cups kemp's black beans (use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker)
1 -2 cup water
1 1/2 tablespoons cream sherry (to taste) or 1 1/2 tablespoons medium-dry sherry (to taste)
1 tablespoon fresh lime juice (to taste)
salt, to taste

Steps:

Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

Best Black Beans image

Provided by Cameron

Time 15m

Yield 4

Number Of Ingredients 6

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

Steps:

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g

Kemp's Black Beans image

Yield Makes 8 to 9 cups

Number Of Ingredients 8

1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
1 medium onion, finely chopped
3 tablespoons olive oil
8 cups water
1 1/2 teaspoons salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar

Steps:

Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.