How To make Blades's Black Beans
1 pound black beans
dried
6 cups chicken stock
4 tablespoons oilive oil
1 cup yellow onion :
minced
1 plum tomatoes chopped
1/2 cup green bell pepper :
minced
1/4 cup cilantro chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic :
minced
1/4 pound ham -- in 1/2" pieces
salt to taste sour cream and cilantro sprigs, for garnish
1. Soak the beans overnight in cold water. Drain.
2. Place the beans in a large, heavy pot,cover with water and simmer for four hours, adding some stock to cover the beans as the liquid is reduced.
3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion until golden, then add the remaining ingredients except the ham, salt and garnishes. Simmer for three minutes, stirring.
4. Stir the ham and the contents of the skillet into the beans. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary.
5. Season with salt and serve with sour cream and sprigs of cilantro.
How To make Blades's Black Beans's Videos
I Made Flour from Dried Beans... Now What?
Stuck with so many beans in your pantry and not sure what to do with them? Try turning them into bean flour! Here's a few recipes you can cook using different types of bean flour, from Italian to Indian cuisine.
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Rick Bayless Secret Weapons: Spicy Salsa Negra Eggplant
The smoky, dark richness of chipotle-spiked salsa negra, coupled with the caramely deliciousness of roasted eggplant, is a flavor-packed combination, especially when served with smooth black bean sauce laced with even more salsa negra.
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Straight to the Salsa Negra:
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Greens and Beans | Rick Bayless Taco Manual
The regional beans and greens of Veracruz are meeting a Central Mexican taco style in this new Taco Manual Episode! This hearty and healthy meal is easy, satisfying, and perfect with every little tortilla-wrapped bite. Enjoy the recipe below!
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Black Bean Veggie Burger Patty | Vegan/Vegeterian
If you've over indulged during the holiday season, this black bean veggie burger is the perfect thing to get you back on track. No need to start getting in your vegetables with just a raw salad. This burger patty is chocked filled with vegetables, oatmeal and black beans. You can eat this on healthy bread, lettuce wrap or this can be eaten alone.
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Italian Bean Balls (Vegan, WFPB)
Growing up one of my dads favorite things to do when we went out to eat was see how many meat balls he could get the waiter to load up onto his bowl of spaghetti. And if you happen to know the captain, you would be correct in guessing that he was always quite successful at this task. And following right in his footsteps I was always one to enjoy the meatball mania. So when I went plant based I thought that I would be stuck in the foreverness of plain spaghetti and sauce, unless I wanted to go for one of the oil filled and heavily processed faux meat balls that were available. But I recently decided to come up with a healthy vegan and plant based meat ball alternative. And the Italian bean ball was born. I love making this recipe for our non-veg friends who might just be expecting some pasta and sauce when we have them over for an Italian themed dinner. In this recipe I used my easy InstantPot marinara sauce, but any pasta sauce will work.
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Here's what you will need!
-4 cups of cooked black beans (
-1 cup of cooked brown rice (
-1 cup of raw quick cooking oats
-1/4 cup of oat flour (
-1/4 cup marinara sauce (
-1 tsp garlic powder
-1 tsp onion powder
-1/4 tsp black pepper
-Food Processor (Dough Blades) or large mixing bowl
Head over to my website for the complete step by step written instructions!
Quick Black Bean Dip in a BLENDER
Here’s a delicious and healthy, easy-to-make dip that comes together in just minutes. Simply throw everything in the Vibe Blender jug and blitz. You'll have a smooth and creamy Mexican style bean dip that works as a side, an appetiser, or snack.
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