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.
flavor packed black bean soup
For the recipe I did
1qt cooked black beans
1qt chicken stock
1 red onion
2 carrots
1 celery
6 garlic
2 jalapeños
2 tbsp chipotle powder
1 tbsp red chili powder
2 tsp cumin
2 tsp coriander
1 tsp oregano
Salt pepper and lime juice
Gordon Ramsay Spicy Black Beans with Feta and Avocado
Step into the Culinary World of ???? Spicy Black Beans with Feta and Avocado Ultimate Cookery Course
Recipes -
Brazilian Feijoada - Black Bean & Pork Stew Recipe
Learn how to make a Brazilian Feijoada recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Brazilian Feijoada recipe!
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Plant-Based Spicy Cuban Black Beans | INSTANT POT RECIPE
Hi Everyone! I'll admit, I'm not sure how authentic this Cuban Black Bean recipe is but it sure tastes good! And, and it's vegan and an Instant Pot recipe so for me that ticks all the boxes. Recipe appears below. Hope you enjoy.
SPECIAL THANKS TO NUTSTOP.COM FOR THE DELICIOUS BEANS!
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Discount Code on First Order: J4T10
Instant Pot Cuban Black Beans/Soup
Servings Approximately: 8
Ingredients
1 lb. dry black beans (about 2 ½ cups dry) Soak overnight and drain before use.
2 tablespoons olive oil (for sautéing vegetables)
½ to ¾ large red onion chopped
1 red bell pepper chopped (I used a mix of yellow and orange bell peppers)
5 garlic cloves, minced, or pressed in garlic press
1 ½ teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 large bay leaf, or two smaller ones
1 teaspoon black pepper (or to taste)
1 teaspoon red pepper flakes (more or less, optional)
1 teaspoon salt (or to taste)
2 tablespoons mild vinegar
1/2 cup red wine
4 cups water
HOW TO MAKE:
Set IP on Saute function. Heat and add olive oil.
Add onion, bell pepper, bay leaf, cumin, oregano, S&P, and red chili flakes. Saute until vegetables begin to soften.
Add garlic and saute briefly. The fragrance is amazing!
Add drained pre-soaked beans, water, red wine and vinegar
Turn off Saute setting and turn it on to Manual setting.
Set cook time for 15 minutes.
Once finished cooking, let the pot go through a “Slow Release.” Remove lid. At this point you can blend it with an immersion blender if you want a soup-like consistence or leave beans whole in the delicious broth.
Garnishes you might like:
Sour Cream or Plain Yogurt
Cilantro
Onion
Jalapeno Peppers
Chopped Tomatoes
Shredded Cheese
Avocado
Add a tortilla, either flour or corn
Or add cooked rice to your bowl.
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Instant Pot, 6 quart:
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