Southwest Black Beans | How to Cook Dried Beans Plus A Recipe
Greetings Food Junkie Followers,
Today we are sharing with you a Southwest Black Bean Recipe that I came up with. Along with this is a tutorial on how to cook dry beans, from start to finish. Come along and join us as we make this awesome side dish.
Black Beans make a great side dish for Mexican, Tex-Mex, Southwestern, or really any other type of cuisine. I simply love them. I love how they keep their texture and don't get all mushy (as long as you don't overcook them). So tell us in the comments below, do you like them? If so what do you like to have them with?
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#blackbeans #blackbeansrecipe
Best BBQ Sides - Restaurant Style Pinto Beans
How to make Rudy’s BBQ pinto beans at home. Great barbecue side dish.
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Southwestern Rice and Pinto Bean Salad Recipe
Delicious! Enjoy this healthy salad as a vegetarian main course, or pair it up as a low-cholesterol side.
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