Black Bean Corn & Cheddar Fritters Recipe
Ingredients:
Sour cream
Salsa
1/2 cup of oil (canola)
2 whole egg white
2 Tbsps of Jalapeno peppers (green); roasted & diced
3/4 cup of pepper (red); diced
2 Tbsps of cilantro (fresh); chopped finely
1/2 cup of corn kernels (frozen)
1 c of cheese (Cheddar, 4 ozs); shredded
1 cup of black beans; cooked
1 whole egg yolk
1/2 cup of milk
1/2 tsp of cumin; ground or 1/2 tsp of cayenne pepper
1/2 tsp of salt
1/2 tsp of baking powder
1/2 cup of flour (white, unbleached)
1/2 corn meal (yellow)
1 tsp of chili powder
Instructions:
To make batter, combine cornmeal, salt, flour, cayenne, powder (chili)and cumin. Whisk milk and yolk. Pour this to your flour mixture.
Add the Cheddar cheese, fresh cilantro, the red bell pepper, frozen kernels, and Jalapeno chilies. Using a different bowl, whisk egg (whites) ’til stiff. Fold this into your batter.
Prepare the frying gridle. Spoon a generous amount of your cornmeal batter. Fry ’till golden in color on both sides. Drain excess oil using paper napkins.
Serve right away salsa and sour cream. Perfect for five persons.
>> Black Bean Corn & Cheddar Fritters Recipe
Black Beans Broth Recipe
Ingredients:
1/2 kilo of black beans; dry
2 pcs of onions
2 liters of water
4 epazote leaves
Instructions:
Clean beans. Soak in water overnight. Discard water.
Using a deep kitchen pot, boil beans until tender (about two hours). Put in the epazote, salt and onion. Pour more water should you desire.
When beans become tender, pan fry using some oil. Place in more onions. You may mush up some beans to get a thick paste. Pour some water for soupy texture. Cook twenty minutes more.
Makes one dish.
>> Black Beans Broth Recipe
Bbq Beans Recipe
Ingredients:
1 pc of chopped onion (large)
1 pc of chopped bell pepper (large)
1 clove of crushed garlic
1-1/2 tsp of mustard (dry, Coleman’s)
1-1/2 tsp of chili powder
1 c of tomato sauce
1/2 tsp of dried turmeric
1/2 tsp of apple cider vinegar
1-1/2 Tbsps of molasses
1/4 tsp of hot sauce (Tabasco)
1/2 tsp of cumin
4 c of cooked beans
Instructions:
Heat onion, garlic, and pepper with 1/4 cup of water at about five mins. Add chili, mustard, turmeric, and cumin; mix them well. Add tomato sauce, molasses, vinegar, Tabasco, and beans.
Cook above gentle heat till thoroughly heated, or for fifteen mins.
Ideal for buns like sloppy joes, picnic sandwiches, or toppings for rice. Can be used either cold or hot.
>> Bbq Beans Recipe
Black Bean Soup With Rum Recipe
Ingredients:
1 pc of lemon; sliced
1 parsley (fresh); chopped
Freshly-squeezed lemon juice
1 egg (hard-boiled); sliced into thin slivers
1/3 c of rum (dark)
6 c of broth (beef)
2 c of beans (black); dried
1 pc of ham hock
3 Tbsps of butter; unsalted
1 pc of Laurel leaf
Bunch of thyme (fresh)
Bunch of parsley (fresh)
1 c of celery; chopped
2 c of onions; chopped
Instructions:
Place beans inside a basin with cool water. Leave overnight to soften. Drain beans prior to cooking.
Using a large kitchen pot, saute celery, parsley, thyme, onion and Laurel leaf using butter, about ten minutes.
Next place the hock, beans, broth and water inside the pot. Season with pepper, as well as salt. Let boil then simmer lid off for three more hours.
At this point you can take away the bay leaves and hock. Remove mixture from heat. Spoon beans into a processor and blitz into a smooth velvety mixture.
Return beans into the pot. Add the rum, lime juice, pepper plus salt to your taste. Serve with eggs and parsley on the side. Yields seven cups.
>> Black Bean Soup With Rum Recipe
Beans Cooked In A Pot-style Recipe
Ingredients:
1 lb of beans (black, pink, turtle, or pin)
10 c of water (hot)
1/4 c of onion (white); sliced roughly
2 Tbsps of lard
2 sprigs of epazote (large, only if using black beans)
1 Tbsp of salt
Instructions:
Rinse pinto beans then check for any impurities and discard them. Place them on a pot then cover with water (hot). Add lard then onion then let it boil.
When almost boiling, reduce the heat and allow to simmer gently for two and a half hours (three hours if beans used are black) till they tender, with pot covered. Never stir while simmering.
Add salt, (add epazote if needed) continue simmering for half an hour. Set it aside (preferably till next day).
>> Beans Cooked In A Pot-style Recipe
Bean Tortilla Casserole Recipe
Ingredients:
4 c of water
1 lb of pinto beans; rinsed then drained
1/2 c of onion (medium); minced
2 pcs of garlic cloves
1 pc of single chilies
1-1/2 tsp of bouillon (chicken, instant)
1/8 tsp of cumin (ground)
1/2 c of veggie oil
2-1/2 c of chicken (cooked); cut into cubes
12 pcs of flour tortillas (8-inch pcs); heated
1-1/2 c of dairy sour cream
1/4 c of scallions (w/ tops); chopped
1-1/2 c of cheese (Montery Jack); grated
Instructions:
Combine water, garlic, and onion in a (Dutch) oven. Let it boil then reduce the heat. Continue to simmer, do not cover, till beans soften at about three hours; add water when needed.
Place 1/4 cup (bean) liquid, chiles, cumin, and dry bouillon, in processor. Blend till smooth then transfer mixture onto a large mixing bowl. Put the beans in a bowl and cover with liquid.
Heat skillet and place oil. Place bean mix and cook, do not cover; stir occasionally till smooth and creamy. Heat the oven (350 degrees F) and spoon chicken on tortillas then fold in half.
Arrange them on greased baking sheet; spoon the bean mix on tortillas then top (sour) cream, scallions, and cheese. Bake for 15-20 minutes or till bubbly.
>> Bean Tortilla Casserole Recipe