Best Sweet Black Beans Recipes

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

ROBIN'S SWEET AND SPICY BLACK BEANS

Steps:

• Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

JERK SHRIMP WITH SWEET POTATO AND BLACK BEANS AND A SALAD OF MIXED BABY GREENS WITH HONEY DRESSING

Steps:

• In a large bowl, toss together the shrimp and jerk seasoning. Heat a wok or skillet over medium-high heat. Add the oil. When hot, add the shrimp. Cook, stirring, for 3 minutes, or until they turn pink. Remove from the wok. Add the sweet potato to the wok and cook for 4 minutes, or until tender. Stir in the beans, garlic, chile pepper, and scallions. Cook, stirring constantly, for 1 minute. Stir in the shrimp and orange juice. Heat for 30 seconds. Served garnished with the cilantro.

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Steps:

• 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
• 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
• 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
• 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
• 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
• 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
• 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
• 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
• 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
• 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
• 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
• 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS

Steps:

• Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
• Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
• While chicken is cooking put beans and sweet potatoes in slow-cooker.
• Place chicken on bean mix in slow-cooker.
• In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
• Pour this over chicken in crock pot.
• Cover with lid and cook on low 8 hrs or 4 hrs on high.
• Remove chicken to platter. Gently stir red pepper into potato mixture.
• Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.

SLOW COOKER TURKEY QUINOA CHILI WITH SWEET POTATOES AND BLACK BEANS

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
• To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

SOUTHWESTERN SWEET POTATOES AND BLACK BEANS

Steps:

• Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
• Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
• Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
• Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

CARIBBEAN CHICKEN WITH BLACK BEANS, SWEET POTATO AND LIME

Steps:

• Heat a large, deep skillet over medium-high heat. Add oil, then onion. Cook 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsp of jerk seasoning over the the vegetables and cook for 1 minute. Add broth and bay leaves. Simmer uncovered for 10 minutes Meanwhile, sprinkle the reamaining 2 tsp jerk seasoning over the chicken. Coat chicken with cooking spray. Grill over medium coals or under your broiler in a grill pan if you have one. Cook 4-5 minutes per side. Stir black beans and salt into the sweet potato mixture. finely shred or zest enough lime peel to measure 1/2 tsp. Stir zest into bean mixture. Cut lime into 4 quarters and set aside. Continue to cook the bean mixture for 4-5 minutes or until the sweet potato is tender. Discard bay leaves. Transfer bean mixture to four plates, top with chicken and serve with lime wedges and other condiments as desired.

AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS

Steps:

• Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
• Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
• Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

JERK SWEET POTATO AND BLACK BEANS

Steps:

• Heat oil in a dutch oven or flame-proof casserole. Add diced onion and cook until softened.
• Meanwhile, place the roughly chopped onion, ginger, cilantro stalks and jerk seasoning in a food proccesor and process until finely chopped. Add this mixture to the softened onion and fry until fragrant.
• Stir in the thyme, tomatoes, vinegar, sugar and broth and bring to a simmer. Simmer for 10 minutes, then drop in the sweet potatoes and simmer for 10 minutes more.
• Stir in the beans, peppers, salt and pepper, and simmer for another 5 minutes, until the potatoes are almost tender.
• Roughly chop the coriander leaves and stir them into the pot.
• Serve.

KONG JABAN (KOREAN SWEET BLACK BEANS)

Steps:

• Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
• Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
• Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
• Serve the beans cold with hot rice.

SWEET CHILEAN LIME LACED BLACK BEANS & RICE - CROCK POT

Steps:

• In a large soup pot bring 6 cups of water to a boil. Add 6 bouillion cubes and allow them to dissolve. Reserve 2 cups of water and 2 bouillion cubes for later use.
• Add the black beans and diced green bell pepper. Bring to a boil. Allow beans and pepper to simmer, covered for 1 hour. Cook and stir throughout.
• Prepare sofrito; by placing halved green bell pepper, quartered onions, garlic, oregano, cumin, bay leaf, black pepper and reserved 2 cups water/bouillion cubes in a blender. Blend on low until the mixture is smooth. Add the sofrito to the the large pot of beans and rice simmering. Bring to a roaring boil. Reduce heat to simmer. Cook and stir blending flavors for 1 hour.
• Add salt, as needed, sparkling wine (slowly), red wine vinegar, lime juice and sugar. Continue to simmer, covered for 1 hour, allowing spices to blend. Stir on occasion. Mixture will thicken somewhat.
• Bring mixture to boil. Stir in 3 cups instant white rice. Simmer for 10 minutes. Stir. SERVE!

JERK SHRIMP WITH SWEET POTATO AND BLACK BEANS RECIPE

Steps:

• In a large bowl, toss together the shrimp and jerk seasoning. Heat a wok or skillet over medium-high heat. Add the oil. When hot, add the shrimp. Cook, stirring, for 3 minutes, or until they turn pink. Remove from the wok. Add the sweet potato to the wok and cook for 4 minutes, or until tender. Stir in the beans, garlic, chile pepper, and scallions. Cook, stirring constantly, for 1 minute. Stir in the shrimp and orange juice. Heat for 30 seconds. Served garnished with the cilantro.

SWEET POTATOES AND BLACK BEANS

Steps:

• Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside.
• Mix orange juice, cornstarch, cinnamon and cumin in same saucepan.
• Heat to boiling. Boil about 1 minute, stirring constantly until thickened.
• Stir in sweet potatoes, beans and rice.
• Cook about 2 minutes, until hot. Serve.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

Steps:

• 1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. 2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. 3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

SLOW COOKER CHICKEN WITH SWEET POTATOES AND BLACK BEANS

Steps:

• 1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat. 2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin. 3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. 4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

PORK TENDERLOIN WITH BLACK BEANS AND SWEET PLANTAINS

Steps:

• For pork: 1. Lightly toast cumin & annatto seeds in dry skillet. Grind. Heat 1 tbls oil in a skillet add spices and cook a few seconds until sizzling. Add garlic and shallot cook until softened. Add 1/4 c orange juice, deglaze pan and transfer contents to large bowl. 2. Add remaining orange juice, all but 3 tbls of the remaining oil, the vinegar and the sugar. Taste; mixture should be fairly sour. Season with salt and pepper. 3. Place pork in juice mixture, cover and refrigerate. Marinate 24 hrs. 4. Heat grill. Grill or broil tomatoes, onion and poblano until lightly charred. Chop coarsely and mix with 1 tbls remaining olive oil and the lime juice. Season with salt and pepper. Set aside. 5.Place pork on grill and cook, turning to get all sides and basting with marinade, about 20 mins, until meat thermometer reads 145 degrees for med. Cook longer if needed. For beans: 1. Place beans in a bowl and soak 4 to 8 hrs. 2. Preheat oven to 300 degrees. Toast cumin in a heavy dry saucepan. Remove and grind. Add bacon to pan. Cook until starting to brown. Add cumin, onion, pepper and chili. Cook over medium heat until softened. Add tomato and cook until beginning to give up juices. Drain beans and add. Add bay leaf and chicken stock. Bake about 1 1/2 hr til beans are very tender and still soupy. Add more stock if needed. Taste and season. Fold in cilantro and serve. For plantains: 1. Cut plantains in half crosswise, then each half lengthwise. Place in a saucepan with cinnamon sticks, sugar, half the butter and water to cover. Bring to a simmer; cook until plantains about 20 min. 2. Remove plantains from saucepan but don't discard cooking liquid. Purée plantains through a food mill or a potato ricer into a large bowl; do not use a food processor. Stir in remaining butter and 1/2 c or more cooking liquid to make a smooth purée. Add rum stir and season with salt. Serve at once, or set aside and reheat gently in saucepan adding liquid if needed.