How To make Spicy Black Beans with Chilies and Lime
1-1/2 cups dried black beans, about 9 ounces, sorted and soaked overnight Salt and pepper 1/2 medium-size carrot, diced, about 1/4 cup 1/2 celery rib, diced, about 1/4 cup Zest of 2 limes, minced, about 1-1/2 teaspoons 3 tablespoons fresh lime juice 2 tablespoons Champagne vinegar 1 garlic clove, finely chopped 3 pinches of cayenne pepper 1/4 cup light olive oil 1 or 2 jalapeno chilies, seeded and diced 2 heaped tablespoons chopped cilantro 1 tablespoon chopped fresh mint
NOTE: Adjust the cayenne pepper and the jalapenos to taste. Drain and rinse the beans and place them in a large saucepan. cover generously with cold water and bring to a boil. reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender yet still hold their shape. Taste the beans to be sure they're cooked before draining them.
While the beans are cooking, bring a small pot of water to boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding the celery for at least 30 seconds. Drain immediately and rinse under cold water. Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.
When the beans are tender, drain and toss immediately with the dressing and jalapenos. If the chilies are very hot, add half the amount to the salad, then add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to taste with salt and pepper, then add the cilantro and mint before serving.
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0:23 Sweet potato chili:
1:09 A note on spices
2:26 Always rinse your beans!
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❤ Sadia
Black Bean Soup (healthy & easy dinner idea)
Get the Recipe:
⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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.
Black Bean Hummus with Lime and Cilantro (spicy!)
A delicious recipe for black bean hummus
Ingredients:
1 1/2 cooked black beans (or a 15 ounce can black beans, drained and rinsed)
1 large clove of garlic, minced or put through a garlic press
1 tablespoons olive oil (optional)
2 tablespoons tahini
The juice of one lime
1 1/2 teaspoon cumin
1 1/2 teaspoon chili powder
1 to 2 tablespoons (packed) fresh cilantro
1/4 teaspoon cayenne (omit if you don't like hot)
1/4 teaspoon (or to your taste) black pepper
1/4 teaspoon (or to your taste) salt
The Instructions:
Combine the black beans, tahini, lime juice, olive oil, garlic cloves, cumin, cilantro, and chili powder (and cayenne, optional) into a food processor and blend until smooth.
If the dip is too dry or dense, add a bit of water....a couple of tablespoons at a time until you get the desired consistency.
Chill. Serve with my Pita Chip recipe or veggies. Delicious!
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Once Again Organic Tahini:
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Tovolo Brand:
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Rach's Rich and Flavorful Poblano-Black Bean Chili
Watch Rachael show you how to make her roasted poblano, black bean + hominy chili; it's super-easy to make, richly flavored and vegetarian!
The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.