Best Marinated Black Beans Recipes

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MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE



Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 6h45m

Yield 8 servings

Number Of Ingredients 27

1 pound dried black beans, picked over and soaked overnight, drained
1 ham hock
1 (12-ounce) bottle beer or ale
1/4 cup olive oil
1 Spanish onion finely chopped
1 1/2 cups converted rice
3 1/2 cups water
Salt
2 cups fresh basil leaves
1 tablespoons pine nuts
4 cloves garlic
1 cup olive oil
1/2 cup Grana Padano cheese
Pepper
Parsley
3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
2/3 cup fresh lime juice
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 teaspoons cayenne
1 cup olive oil
1 teaspoons salt
2 (2 pound) pork tenderloins

Steps:

  • Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
  • Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
  • Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
  • Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

MARINATED BLACK BEANS



Marinated Black Beans image

This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 17

4 cups dried black beans
1 carrot, peeled, plus 1/2 cup finely chopped
2 ribs celery, plus 1/2 cup finely chopped
1 onion
5 sticks cinnamon, crushed
1 teaspoon whole cloves
1 teaspoon whole crushed allspice
1/2 cup plus 2 teaspoons coarse salt
1 bunch fresh thyme
8 sprigs fresh rosemary
Grapeseed oil
2 tablespoons plus 1 1/2 teaspoons very finely chopped ginger
1/2 cup finely chopped shallots
1 cup sake
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 1/2 cups rice-wine vinegar
1/4 cup black truffle juice

Steps:

  • Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.
  • Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.
  • Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.
  • Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.

MARINATED BLACK BEANS



Marinated Black Beans image

This is a very versatile salad. You can serve it as a side dish with any grilled or BBQ'd meat, as an accompaniment for your favorite enchiladas or fajitas, or as a dip with tortilla chips. You can add corn to it as well as diced celery- use your imagination! It's from a September 1986 issue of Bon Appetit in the "Cooking Class" section.

Provided by Leslie in Texas

Categories     Black Beans

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 10

1 cup cooked black beans (may use canned, rinsed and drained)
1 small tomatoes, peeled, seeded and diced
2 green onions, thinly sliced, white part only
1 serrano chili, seeded and minced
2 teaspoons chopped fresh cilantro (or to taste)
1 garlic clove, minced
2 tablespoons herb vinegar
6 tablespoons olive oil
2 tablespoons diced avocados
salt

Steps:

  • Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend.
  • (Can be prepared 2 days ahead, covered and refrigerated.).
  • Just before serving, fold in avocado and season with salt to taste.

Nutrition Facts : Calories 684.9, Fat 57.6, SaturatedFat 8.1, Sodium 11.2, Carbohydrate 33.6, Fiber 12.7, Sugar 2.4, Protein 11.7

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