Black Beans; Southwestern Recipe
Ingredients:
1 pc of orange; halved
1 tsp of vinegar (white)
2 stalks of celery; chopped
1/4 tsp of pepper
3 c of water (broth)
1 Laurel leaf
1 c black beans; dried
1 pc of tomato; diced
1 pc of pepper (green); diced
2 cloves of garlic; minced
Instructions:
Saute onions, peppers, tomato and garlic. Add broth, Laurel leaves and ground black pepper. Let boil. Lower down heat.
Add the beans and simmer mixture for two minutes. Take off from heat and cover for an hour. Add the vinegar, celery , orange then cook again for three hours ’till beans become soft.
Take out leaves and orange. Mash some of the beans to make mixture thick. Perfect for 6 persons.
>> Black Beans; Southwestern Recipe
Black Bean Pesto Recipe
Ingredients:
Salt
Freshly cracked black pepper
A bunch of coriander (fresh)
2 cloves of garlic
2 pcs of peppers (Jalapeno); seeded
1 pc of ham hock (fresh from the butcher)
1 pc of Laurel leaf (bay leaf)
1 c of water
Black beans (8 oz); dried
Instructions:
Firstly, clean the black beans completely. After this, put all beans inside a deep kitchen pot.
Next add the ham hock, water, Jalapeno, garlic, the Laurel leaf, and coriander. Boil the mixture and then lower down heat. Simmer, lid-off, for an hour and 30 minutes.
Afterwards, turn off heat then remove the hock and Laurel leaf from your mixture. Discard. Through a sieve, or colander, sieve the mixture so that the mixture is separated from its broth. Place all bean batter in a blender and blitz.
While doing so, make sure to pour down little amounts of broth inside the blender to get a velvety, even thick consistency (about 1 cup). Season with pepper and salt.
You can place pesto in a Tupperware and place inside the fridge for future use. Pesto should keep for up to three days.
Just pop inside the microwave if you wish to serve it hot. Perfect for nachos, tortillas and fajitas. Include sour cream; then garnish with cilantro if desired.
>> Black Bean Pesto Recipe
Bean & Bacon Soup Recipe
Ingredients:
2 c of pinto beans (washed then dried)
1/2 tsp of pepper
1 tsp of salt
4 pcs of bacon strips; squared
4 pcs of carrots; diced
4 stalks of celery; sliced
1/2 tsp of dried thyme
1 clove of garlic; minced
1 pc of onion; minced
2 Tbsps of olive oil
4 ozs tomato paste (1 can)
1 Tbsp of wine vinegar
Instructions:
Place pinto beans in a large saucepan with water (6 to 8 cups); let it boil. Once water has boiled, reduce the heat and cover saucepan.
Let it boil slowly and simmer for an hour. Stir every fifteen mins until done, don’t forget to cover saucepan while waiting for it to cook.
When done, heat pan and place oil. Saute celery, onion & bacon for ten mins. Add onto beans and mix. Add in carrots, (tomato) paste, and thyme.
Simmer for an hour or till beans soften or tendered, do not cover while simmering. Mash beans slightly then season with pepper, salt, and vinegar. Serve.
>> Bean & Bacon Soup Recipe
Black Beans Soup Recipe
Ingredients:
1 pc of Serrano chilies; chopped
1 bunch of cilantro; cut finely
1 pc of onion; minced
1 c of tomato sauce
100 grams of fideo
1 tsp of salt (chicken seasoning)
1 pc of onion; diced
1 liter of broth (black beans)
Instructions:
Pan fry onions until clear. Mix in sauce (tomato) and cook for ten minutes. Add broth including black beans.
Cook uncovered for thirty minutes. Season with chicken cube or salt. Serve hot with Serrano chile, minced onion and cilantro. Perfect for one person.
>> Black Beans Soup Recipe
Linda Williams’ Many Bean Soup Recipe
Ingredients:
2 c of beans (mixed); washed, picked-over, soaked overnight; drained
1 pc hamhock or hambone
1 pc onion (large); chopped
2 Tbsp of salt (optional)
1 can of tomatoes (large, chopped); undrained
1/4 tsp of garlic (powder)
1 tsp of chili (powder)
1 c of carrots; diced
Juice from 1 pc lemon
Instructions:
Boil beans with 2 quarts water in huge pot, then let simmer (2.5-3 hours). Add the rest of ingredients then allow to simmer 45 more minutes. Add a cup of tomatoes (diced), if desired.
>> Linda Williams’ Many Bean Soup Recipe
Marie’s Baked Beans Recipe
Ingredients:
6 lbs of beans (small), white
3 lbs of bacon
2 lbs of sugar (brown)
1/2 c of catsup
1.5 c of molasses
Salt
Pepper (to taste)
Onions
Instructions:
Cover the beans then leave it overnight; undrained. Sprinkle a teaspoon of salt. Cut bacons into 1/2 x 1 inch thick. Mix it all in a roaster (large) then bake for 5-7 hours (300 degrees F). Stir occasionally.
Add some liquid if necessary (use a blend of catsup and water, sugar (brown) and water, or molasses and water). This recipe serves 30 people.
>> Marie’s Baked Beans Recipe
Black Bean Polenta/ Nancy Recipe
Ingredients:
A can of green chilies (7 ozs); chopped
2 c of salsa (fresh)
4 c of cheese (Garlic Jack); grated
3 c or 2 bunches of scallions; sliced
2 c of polenta (coarse cornmeal)
8 c of water
2 c of black beans; dried
3 tsp of salt
Instructions:
You can cook the beans 24 hours before making this recipe or you can fully soak them inside a bowl for about two hours before preparing this recipe.
Using a deep kitchen pot, boil eight cups of water, season with salt then little by little add one cup of the polenta all the while stirring continuously.
Cook for twenty minutes ’till you get a thick paste. Add the scallions and one part of your cheese.
Transfer the bean mixture onto a baking pan. Top with salsa, add the beans, chilies and the remainder of the cheese. Layer the polenta.
Pop in the oven for twenty minutes (350 degrees F). Serves eight people.
>> Black Bean Polenta/ Nancy Recipe