How To make Spiced Black Beans

Healthy Black Bean Soup | Jamie Oliver

Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.

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One Pot Chilli |

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How to Make Restaurant-Style Mexican Black Beans

Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.
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✅Ingredients

• 1 tablespoon vegetable oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans black beans undrained
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped


✅Instructions

00:00:11 - Preparing ingredients for Restaurant-Style Mexican Black Beans
00:01:39 - Adding lard to Mexican black beans to add flavor
00:02:43 - Quick recap Mexican Black Beans recipe

1️⃣ 00:00:46 - Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.

2️⃣ 00:00:51 - Add in onions and saute for 5 to 7 minutes until soft.

3️⃣ 00:01:01 - Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.

4️⃣ 00:01:29 - Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Salt to taste. Serve hot topped with fresh cilantro.


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Spicy Black Beans with Feta and Avocado | Gordon Ramsay

This chilli heat in this Mexican classic of spiced black beans is cooled with salty feta cheese and creamy avocado.

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Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}

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I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!

RECIPE:

INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water

Add at the end:
¼ tsp. salt or more to taste.

SLOW COOKER SIZE:
5-quart or larger

INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!

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Sarah Olson
PO BOX 70586
Springfield, OR 97475

Cuban Black Beans From A Can

Cuban Style Black Beans:
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-1 cans of black beans (don’t drain)
-1/2 can of water
-2 tablespoons EVOO
-2 tablespoons of minced garlic
-1 green bell pepper
-1 cap full of white vinegar
-1 tablespoon chicken bullion
-1 teaspoon pepper
-1 teaspoon salt pepper garlic
-2 bay leaves
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Sauté your garlic and bell pepper in the olive oil until your bell peppers change to a lighter green shade. Add in your spices including the Bayleaf and the cap full of vinegar. Mix everything together and add the beans in including the liquid. Simmer on low covered with a lid on for 40 mins stirring frequently. If beans start to thicken up that’s exactly what we want but you can add in a little water if you want. Don’t forget to remove the bay leaves and served over white rice.
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Fire beans (BRINGING SEXY BEANS E1)

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***RECIPE, SERVES FOUR***

1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)

Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly.

If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.

Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.

To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.

Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.

If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.

Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).

Serve over rice.