Best Sarasotas Spicy Simple Black Beans Recipes

Cheesy, Spicy Black Bean Bake image

Provided by Ali Slagle

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Spicy Black Beans image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

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.

Simple Black Beans With Rotel Meal image

Provided by Wine Thyme

Time 15m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 4

1 (14 ounce) can undrained black beans
1 (10 ounce) can undrained rotel (I like the one that has the lime juice and cilantro but can use regular also)
shredded monterey jack pepper cheese (amount is up to you)
white rice, cooked

Steps:

Have cooked rice ready in 2 serving bowls. In a small saucepan, add the can of black beans and the can of Rotel and mix. Heat until it starts to boil and then it is done. If rice is not already hot, heat in microwave. Add bean mixture over rice with a large spoon or ladle. Top with shredded pepperjack cheese to your liking. Enjoy!
Note: Instead of serving this over rice, you can spoon it over tortilla chips as nachos.

Nutrition Facts : Calories 210.5, Fat 0.9, SaturatedFat 0.2, Sodium 569.9, Carbohydrate 39.1, Fiber 12.5, Protein 13.7

Sarasota's Spicy Simple Black Beans image

Provided by SarasotaCook

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans black beans, drained and rinsed
1 medium onion, diced fine
2 tablespoons garlic
1 (4 ounce) can green chilies
3 tablespoons salsa
1 tablespoon cumin
1 teaspoon chili powder
1 tablespoon olive oil to saute the onion and garlic
1/4-1/2 cup chicken broth (optional, see step 3)
1 teaspoon kosher salt, to taste
1/2 teaspoon ground black pepper, to taste
2 tablespoons fresh cilantro, fine chopped as a garnish

Steps:

Vegetables -- In a large saute pan, heat to medium and add the olive oil and saute the onion and garlic and cook on medium, not too high, you want them to sweat more. Cook 4-5 minutes.
Spices -- Add in the green chilies, salsa, cumin, chili powder, salt and pepper and mix well, still on medium heat. Now add in the beans and stir to combine.
Just let it hang out and cook on low heat while you prepare your main course. As it simmers I often add just a little chicken broth for some moisture. Each time it is different, 1/4 cup up to 1/2 cup, depending on how long they simmer. After 5 minutes the beans are done, but if you are still waiting on your main dish to be ready, maybe add a little more broth as the beans simmer so they don't dry out.
Right before serving -- taste for salt and pepper and stir in the cilantro. That's it!