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.
How To make Spicy Black Beans with Chilies and Lime's Videos
The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***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.
Spicy Black Bean Dip Recipe
Spicy Black Bean Dip
I think black beans are just the best beans out there! They are also great turned into a party appetizer. Our guests love this black bean dip. It contains some spices, it's creamy, chunky, vegan, and healthy. In fact, most people will love it because it tastes comforting and it's healthy. The dip is prepared from scratch with either dried and soaked, cooked beans or with canned beans and a set of fresh produce. I share serving and storing tips in the recipe post. A how-to video with process shots to help you get going is also included in the recipe.
00:00 - Prep Veggies
00:10 - Sauté Onion, Garlic, Jalapeno and Tomato
00:25 - Stir in Black Beans, Seaosning and Water
00:45 - Cook Down
01:00 - Stir in Lime Juice and top with Cilantro
01:07 - Serving
Ingredients
1 Onion purple ones preferably
1 Tomato
1 clove Garlic large
1 Jalapeno *see Notes
1 Tablespoon Cilantro fresh, aka Coriander
1 Tablespoon Olive Oil or regular cooking oil
1 can Black Beans
2 cups Water
½ Teaspoon Salt
½ Tablespoon Cumin
¼ Tablespoon Black Pepper
Juice of one lime or lemon juice
Recipe
Sweet And Spicy Black Beans Recipe - Delicious Mexican Bean Side Dish by Rockin Robin
Try my sweet and spicy black bean recipe. We are using jalapeños for the heat and brown sugar and honey for the sweet.
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This black bean recipe is fantastic and easy if you are entertaining because you can place the finished product in a crockpot and it takes care of itself and people really love it. It is also gluten-free.
The sweet and spicy flavors are fantastic together along with those fire roasted diced tomatoes.
Just remember to caramelize those onions for a good 30 minutes which gives this a flavor boost.
So try this recipe. I'm sure you will enjoy it. It's also a great source of protein too. This would go great with my cilantro lime rice. Check out that video here:
Enjoy,
Rockin Robin
P.S. Please share this video by embedding it on your Facebook page or Pinterest by embedding this link: Thanks so much!
Music by Kevin MacLead
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The Chef and The Dietitian #44 - Spicy Cilantro-Lime Black Bean Spread
Chef AJ and Julieanna Hever, the Plant-Based Dietitian
Spicy Cilantro-Lime Black Bean Spread
Savor this flavor explosion where tangy meets hot and earthy meets zesty. Sun-dried tomato adds saltiness to the fresh and crisp cilantro and sour lime. Add some spicy punch and you will sizzle even on a cold day.
Yield: 1 [1/2] cups
Prep time: 10 minutes
Serving size: [1/2] cup
[1/2] cup sun-dried tomatoes
1 [15 oz] can black beans, rinsed and drained
[1/2] cup water
[1/2] cup fresh cilantro, de-stemmed
[1/4] cup lime juice
2 TB. nutritional yeast flakes
1 tsp. lime zest
1 tsp. chili powder
[1/2] tsp. cumin
[1/4] tsp. cayenne pepper
1. In a food processor fitted with an S blade, process sun-dried tomatoes for 2 minutes or until finely minced.
2. Add beans, water, cilantro, lime juice, lime zest, nutritional yeast, chili powder, cumin, and cayenne pepper and process for 1 to 2 minutes or until smooth and well-combined.
3. Scrape down the sides and process for 30 to 60 more seconds. Serve on corn tortillas with fresh romaine lettuce and tomatoes or as a spread for Ole[as] Noritos.
4. Store tightly covered in refrigerator for 3 to 4 days.
Variation: You can substitute the black beans with equal amounts of pinto beans. Lemon juice and zest also tastes lovely in place of the lime.
Vegetarian Black-Bean Chili - Martha Stewart
Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
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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.