ISO: Black Bean recipes

[KValley]

In a quest to create more meatless meals with lots o' protein and fiber, I have fallen madly, deeply in love with black beans.

I did a BB search on black beans and was rather blown away by the 139 entries - it would take me all day to wade through these! I'd really like to find a handful of classic black bean recipes or cookbook suggestions- perhaps this will finally be my reason to get a crockpot.

Bring 'em on, Bean Queen and princesses http://www.cookinglight.com/bbs/smile.gif

Julie

[sneezles]

Julie,
Do you have Cooking Light's Complete Cookbook? There is a recipe for Southwestern Black Beans in there that is wonderful. I would post it except I lent my copy to a friend last week! Also on the thread calling for favorite CL appetisers, Gail posted the black bean dip which we use for burritos and tacos.

[HedyL]

This was a black bean/orzo recipe i posted when someone had an excess of orzo:


Black Beans and Orzo

15 ounces black beans, canned, rinsed and drained
6 ounces orzo, cooked
1 whole onion, chopped
2 cloves garlic, chopped
1 teaspoon oregano
3 tablespoons balsamic vinegar
1 tablespoon olive oil

saute garlic and onion in saute pan until translucent. add beans, vinegar, oregano. cover and simmer until heated through
serve over orzo

[Gail]

Look up there in the sky!

It's a bird! It's a plane!

No, it's SUPER CUBAN!!

...oh, okay. I'm only half. Never mind...

But I do LOVE and cook black beans. And though I am not The Bean Queen, I guess you could call this my realm. Here are two recipes-- one is your basic Cuban black beans (though the recipe doesn't say and it isn't light, bacon or ham taste great in the sofrito), the other is a quickie way to make something really good out of canned black beans.

FRIJOLES NEGROS

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold
water to cover by 1 1/2 inches (remove any beans that float to the top)
1 bay leaf
1 medium size green bell pepper, seeded and cut into quarters.

For the Sofrito:

2/3 cups pure Spanish olive oil
3 to 4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium size green bell pepper, seeded and finely chopped
2 to 3 teaspoons ground cumin
2 tablespoons cider vinegar, optional
1 teaspoon finely chopped seeded aji cachucha (Rocatillo pepper) or green chile, optional

1. The next day, check that the water is still covering the beans by 1 1/2 to 2 inches, and add more water if needed. Pour into a large saucepan, add the bay leaf and green pepper, bring to a boil over high heat, reduce the heat to low, and cook uncovered, until the beans are tender and they have almost cracked open, about 2 hours. Check the beans while they are cooking and if they need more liquid, add some hot water.
2. To prepare the sofrito, in a skillet heat the oil over low heat until it is fragrant, then add the garlic, onion, and bell pepper and cook, stirring, until the onion is transparent, 8 to 10 minutes. Add the cumin, vinegar and Rocatillo pepper and mix well.
3. Add the sofrito to the beans, mix well, and cook over low heat, covered, until the
beans crack open, 30 to 40 minutes. Season to taste and serve.

Makes 8 servings

Note: Depending on the quality and freshness, beans will vary in the amount of cooking
time needed and the amount of liquid they will absorb.

FRIJOLES DE LATA
QUICK AND EASY BLACK BEANS

1/2 cup pure Spanish olive oil
2 cloves garlic, finely chopped
1/2 small red onion, finely chopped
1 medium size green bell pepper, seeded and finely chopped
1 large, ripe tomato, chopped, or 1/2 cup chopped and drained canned whole tomatoes
Two 16-ounce cans black beans, with their liquid
1/2 cup Cuban beef stock, canned beef broth or water
1 teaspoon ground cumin
Few dashes of Tabasco sauce, optional
1 tablespoon red wine vinegar, optional
Salt and freshly ground black pepper to taste
Chopped onion, minced fresh parsley, or minced fresh coriander (cilantro) for garnish

In a medium-size saucepan over low heat, heat the oil until it is fragrant, then cook the
garlic, onion, and bell pepper, stirring, until tender, 10 minutes. Add the tomatoes and
cook another 10 minutes. Add the beans, stock, cumin, Tabasco, and vinegar, stir to
blend, correct the seasonings, and simmer, covered, until heated through, 20 minutes.
Garnish and serve with beans hot over Arroz Blanco.

[KValley]

As soon as I finish this post, I am going on an Amazon.com & half.com search for CL Complete- thanks, sneezles!

Hedy and Gail- thank you- these recipes are exactly what I have been looking for! Gail, my former boss is married to a Cuban and she spent summers there as a child. For every work potluck we would beg her to make her famous Cuban black beans- I can't tell you how excited I am to have these two recipes!

I'm bumping this up to solicit more!

[lorilei]

And MORE there are! http://www.cookinglight.com/bbs/smile.gif

Here's a couple that we've enjoyed...

BLACK BEAN SALAD

Recipe courtesy Alton Brown

2 cups dried black beans
1/2 celery stalk
1/2 carrot
A few sprigs fresh thyme
A few sprigs fresh parsley
1 bay leaf
1/2 onion
2 teaspoons kosher salt
1/3 cup extra virgin olive oil
1/3 cup lime juice
1 red onion, minced
A handful fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and pepper, to taste

Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher’s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.

After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed. When beans
are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

BLACK BEAN AND COUSCOUS SALAD

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve

Yield: 4 servings


And here's one that I just found the other day which looks very good.

Black Bean, Grilled Flank Steak and Guacamole Tostada

8 six-inch corn tortillas
4 six-inch blue corn tortillas
Vegetable oil, as needed
12 ounces flank steak
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup cooked black beans, drained
1 /2 cup sour cream
1 cup Guacamole (recipe follows)
1/4 cup diced tomatillo
2 tablespoons chopped jalapeno pepper
1/4 cup chopped onion
1/4 cup chopped tomato
1 California avocado, seeded, peeled and sliced

Fry tortillas in hot oil until crisp; reserve on paper towel. Grill flank steak and cut in thin slices across the grain. Layer 3 ounces of flank steak and 1/4 cup shredded cheeses on one corn tortilla; top with blue corn tortilla. Cover blue corn tortilla with black beans and 2 tablespoons sour cream; cover with the final corn tortilla.

Spread 1/4 cup guacamole on top and garnish with tomatillo, jalapeno pepper, onion, tomato and avocado slices.

[AD]

I haven't tried them, but the current CL issue has recipes for Black Bean "burgers" and Black Bean & Goat Cheese Quesadillas.

I don't really use them in a recipe. I prefer just to eat them plain with cheese and rice. They are also good wrapped in tortillas and sprinkled with cheese. I don't do much mixing and cooking for main dish recipes. I have always preferred "as is" foods without added flavors and spices.

[This message has been edited by AD (edited 06-05-2001).]

[BlueMoose]

I love black beans. They are my favorite bean! http://www.cookinglight.com/bbs/biggrin.gif I will try to post some recipes later, but I just wanted to let you know that Kuner's refried black beans with lime juice are very yummy.

lorilei...I'm going to have to get stuff for The Black Bean and Couscous Salad when I go to the store today. Yum! I'm a big cilantro freak, too.

[This message has been edited by BlueMoose (edited 06-05-2001).]

[Grace]

I made this one over the weekend, and it is OUTSTANDING!!! A definite keeper, and my husband loved it too (he doesn't usually like those "weird" salads). I will make this one over and over again! (And the bonus is it's soo easy! I used frozen mangos I had on hand from Trader Joe's - just defrosted and cut them up into smaller pieces, and I also used frozen corn which I defrosted, and then cooked per the recipe directions. I also left out the chipotle, only because I served it with the Chipotle-Lime marinated flank steak, and I thought it would be chipotle OD! And we didn't serve it over greens, just by itself. Easy, easy, easy)

CookWare(tm) from Cooking Light(r)

Roasted Corn, Black Bean, and Mango Salad

SOURCE: Cooking Light YEAR: July 2000 PAGE: 94

INGREDIENTS FOR 8 SERVINGS:
1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens

INSTRUCTIONS:
Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts
with the tartness of the mango. But brown it good--corn likes it that way.

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic;
cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring
occasionally. Place corn mixture in a large bowl. Add mango and remaining
ingredients except greens; stir well. Arrange 1 cup greens on each of 8
plates. Spoon 1 cup corn mixture over greens. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 204 (15% from fat); FAT 3.3g (sat 0.6g, mono 0.8g, poly 1.5g);
PROTEIN 9.2g; CARB 39g; FIBER 6.9g; CHOL 0mg; IRON 2.8mg; SODIUM 315mg; CALC
56mg

[BlueMoose]

Wow, Grace...that one sounds great, too! What to try first?

[Leanne]

I am posting some that I have posted in the past. This one is good for a crowd.

Mexican Black Bean & Chicken Casserole:
5 oz bag yellow rice (I used Mahatma)
Cook it with water only.
While that's cooking, sauté
1/2 cup chopped green pepper
1/2 cup chopped white onion
1 1/2 tbsp minced garlic
3 smaller chopped jalepeno peppers
When the onion is clear, in a big pot, add
2 - 14 1/2 oz cans black beans (some are fat free) – drain & rinse
1 - 14 1/2 oz can of diced tomatoes
1 - 14 1/2 oz can 99% fat free chicken broth
1 - 11 oz can Mexican corn (Green Giant)
1 tbsp chili powder
2 tsp cumin
1 tsp cilantro
optional - red pepper flakes for an added kick
Simmer all of the above ingredients together
while cooking 1/2 -3/4 lb of diced/chopped boneless chicken breasts.
(I cooked them in the same pan that I sautéed the peppers & onion in.)

Add to the simmering mixture:
the chicken
1 cup reduced fat grated sharp cheddar cheese
1 cup mozzarella grated cheese
1/3 cup reduced fat sour cream
Stir together & put in a baking dish.
Heat at 350 degrees for 25-30 minutes.

It serves 6-8 people & is very filling. I served it with a salad.
It would probably be good as a side dish without the chicken breasts.

[Leanne]

There's a black bean soup from CL that is easy to make & good. I make it all the time - but no longer from a recipe - so I don't have amounts or anything - but you may be able to find them on a search. If not - I have posted what I do here (the measurements are not exact).
Black Bean Soup
2 cans black beans - drained & rinsed
1/2 cup chopped yellow onion
1 can beef broth or beef consume (consume is thicker & has more flavor - it's what I used)
1/2 can diced tomatoes (you can probably use the whole thing if you want. you could also probably use tomato sauce.)
2 slices bacon - chopped up
1 - 1 1/2 tbsp minced garlic
1 - 2 tsp thyme
1 - 2 tsp sage
black pepper
1 tsp or less chili powder
cook bacon, onion, & garlic. Add everything else. Heat it for about 10-20 minutes - how ever long you want, really - longer will make the flavors blend better. Puree the mixture somewhat - so it's mostly smooth. However you want to blend it is fine, but I highly recommend an immersion blender. I think about 4 people could have soup from the above mixture.
Serve it with sour cream &/or jack cheese...

This is really easy & good. It serves 3 or 4.
1 can black beans drained
1 small can corn drained
1 small can tomato sauce
1 1/2 tbsp of adobo sauce (& maybe a hot pepper or 2 if you'd like )
1 chicken breast chopped
Cook chicken breast in skillet. Add other ingredients & heat about 10 minutes (until all hot.) Serve in a 10" flour tortilla with shredded cheddar & lettuce.
Makes about 7 or 8 burritos / soft tacos.
I'm sure you could add other things like onion, peppers, garlic - but it's good & really quick just the way it is.

[sneezles]

Grace,
I'd forgotten about that recipe. I had served it for the Fourth last summer and it was a big hit!

[Vanessa]

CUBAN BLACK BEANS & RICE In Puerto Rico this is called Moros y Cristianos
5 tb Olive oil
1 md Onion, chopped
1 md Green bell pepper, diced
2 Garlic cloves, chopped
2 1/2 c Cooked black beans
2 c Rice
4 1/2 c Water
2 ts Salt
1 Bay leaf
2 tb Olive oil
1/4 ts Cumin
Black pepper to taste

In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic &
cook till tender, about 8 minutes. Add the remaining ingredients & cook
over medium-high heat until all the water has been absorbed. It should
take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.

Randelman & Schwartz, "Memories of a Cuban Kitchen

[KValley]

que delicioso! Y'all are incredible http://www.cookinglight.com/bbs/biggrin.gif! I don't even know where to begin. My first task will be to find frozen mangoes- they are now stocking way overripe mangoes in the store.

AD- I just dog eared the Black Bean Quesadillas with Goat Cheese from the June 01 issue. I love goat cheese nearly as much as black beans!

Lorilei- I get so tickled when I discover a recipe for which I have all the ingredients at home and ready to go- I could make the Black Bean and Couscous Salad for lunch...

Vanessa- Last week in Philadelphia I ate at a South American restaurant called Pasion- they had Moros and Cristianos on the menu. We all got such a kick out of the name- "Moors and Christians" -for black beans and rice.
Now I am envisioning a Frijoles Negros cookoff, where everyone brings their recipes, coolers full of Dos Equis, and plenty of Beano.

I just purchased CL Complete and Mollie Katzen's Vegetable Heaven on half.com for $32, including shipping and handling. This summer is going to be all about beans.... http://www.cookinglight.com/bbs/smile.gif YAY!



[This message has been edited by KValley (edited 06-05-2001).]

[Wendy w]

Great recipes, I love black beans too! I have been making this for years, it is very easy and tasty. Speaking of beans, where's Phoebe?

Enjoy!

From Epicurious:

QUICK BLACK BEAN SOUP
Using canned black beans makes this soup a snap to prepare.
Can be prepared in 45 minutes or less.

1/4 cup olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 garlic cloves, chopped
1 14 1/2-ounce can peeled tomatoes, chopped, juices reserved
1 4-ounce can diced green chilies
1 tablespoon dried thyme, crumbled
4 16-ounce cans black beans, drained, rinsed
2 cups (or more) canned low-salt chicken broth


Sour cream
Sliced green onions

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refrigerate.)

Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.

Serves 4 to 6.


Bon Appétit
June 1992
Mark Flemming: Syracuse, New York

[Gail]

Vanessa,

Did you buy the "Memories of a Cuban Kitchen" book? Also, I was looking for that black bean soup recipe you made fairly recently, but my computer seems to have trashed it. Can you post it here? (Even though there is one already, variations never hurt) http://www.cookinglight.com/bbs/smile.gif

[Jewel]

Originally posted by KValley:
As soon as I finish this post, I am going on an Amazon.com & half.com search for CL Complete- thanks, sneezles!

Don't forget my favorite cookbook resource, EBAY! Half.com's price on CL Complete is $24.96, but check out the Ebay selection...
http://search.ebay.com/search/search.dll?MfcISAPICommand=GetResult&ht=1&SortProperty=MetaEndSort&query=cooking+light+complete

I've bought so many CL cookbooks off Ebay and even the ones from 1990 or 1991 have been in great shape. Good luck! http://www.cookinglight.com/bbs/biggrin.gif

[Curleytop]

Here is one we make often! Tried other recipies for beans and rice, but this one we liked best! AND ITS FAST TOO! :
D

* Exported from MasterCook *

MEXICAN BLACK BEANS 'N' RICE

Recipe By :Cooking Light Cookbook 1991
Serving Size : 1 Preparation Time :0:15
Categories : Beans Low Fat
Mexican Rice


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Olive Oil
1 Cup Onion -- Chopped
1/2 Cup Green Pepper -- Chopped
2 Cups Long-grain rice* -- Cooked
1/4 Teaspoon Red Pepper -- Ground
1/2 Teaspoon Cumin -- Ground
1 Can Black Beans (15 oz) -- Rinsed/Drained
3/4 Cup Tomato -- Chopped
1/4 Teaspoon Chili Powder
Salt and Pepper to taste

Heat olive oil in a large nonstick skillet (or black iron skillet) over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in rice and next 3 ingredients; saute 3 minutes. Add beans and chopped tomato, saute 3 minutes or until thoroughly heated. 125 Cal/1/2 Cup


- - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 10g Total Fat; (43% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : *For 2 cups cooked rice use: 2/3 cups rice and 1 1/8 cup water.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[hka]

KValley, there's another wonderful recipe in the Cooking Light Complete Cookbook called Caribbean Beans and rice that uses black beans. I've made it several times, just last night in fact, and it's wonderful! I'm also a bean lover and I especially love beans and rice together. Another thing that's easy and really good is an idea I got from someone who posted about El Pollo Loco and their bean and rice bowls. I'll make my own salsa with fresh tomatoes, chopped onion, cilantro, fresh lemon juice, garlic salt and jalapeno. I'll then put a bowl together of brown or white rice, drained black beans, precooked chicken and the salsa. It's wonderful and full of fiber which I'm always trying to get plenty of. http://www.cookinglight.com/bbs/biggrin.gif

[lorilei]

If you really love black beans, you might also like this idea (which my husband and I have used on occasion) -- Mexican pizza.

Season black beans as desired. Mash beans and spread them on pizza crust. Top with your choice of cheese (we use Jack), tomatoes, olives, etc.

Bake until cheese is melted and beginning to brown http://www.cookinglight.com/bbs/smile.gif

[maizeyoats]

This is a recipe from Bon Appetit. Someone requested it from Chef Matthias Radits at The Breakers Hotel in Palm Beach. I thought it was very good.

SPICY BLACK BEAN CAKES
2 15 oz. cans black beans, drained well
6 green onions, finely chopped
1/2 cup finely chopped seeded red bell pepper
1/4 chopped fresh cilantro
2 large garlic cloves, chopped
1 1/2 tbsps minced seeded jalapeno chili
2 tsp ground cumin
1 large egg
2 tbsps plus 1 cup yellow cornmeal

6 tablespoons (about) olive oil
sour cream
purchased salsa

Place drained beans in a large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic jalapeno and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2 inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes,
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

[Gail]

Mmmm... There is some seriously good-sounding stuff posted here. Do you begin to understand just why you got 139 entries in your search.

Here's a few more more. The first is a dip I'd posted last summer:

DIP DE FRIJOLES NEGROS
Black Bean Hummus (not technically Cuban, but with a similar taste)

One 16-ounce can black beans, drained
1 tablespoon tahini, optional
3 tablespoons olive oil
Juice of 1 lime
1 to 2 cloves garlic, sliced
salt and freshly ground black pepper to taste
1 teaspoon ground cumin

In a food processor fitted with a steel blade, combine all the ingredients and process until smooth. Cover and refrigerate until ready to use. Bring to room temperature before serving. It will keep in the refrigerator for one week.

Makes 1 1/2 cups

(From Memories of a Cuban Kitchen)

Although I haven’t personally tried these two, this recipe book has been reliable:

ARROZ Y FRIJOLES CON SABOR A RON
Rum-flavored black beans and rice

Makes 10 – 12 servings

The rum, combined with the meaty taste of the black beans, adds a surprising and distinctive flavor to this variation of traditional Moros y Cristianos.

2 large onions, chopped
4 garlic cloves, minced
½ cup celery
½ cup chopped carrots
¼ cup olive oil
8½ cups water
1 pound dried black beans, cleaned and soaked overnight
½ teaspoon black pepper
¼ cup chopped fresh parsley
2 cups long-grain white rice
¼ cup dark rum
1 teaspoon salt
¼ cup chopped fresh parsley for garnish (or 5 parsley sprigs

In a large saucepan, sauté the onions, garlic, celery, and carrots in the olive oil over medium heat for 4 to 6 minutes, until the onions are translucent. Add 4½ cups of the water and bring to a boil.

Drain the beans and add them, with the pepper and parsley, to the saucepan. Cover, reduce the heat to medium-low, and simmer tor 1½ hours, until the beans are tender. Stir occasionally and add water if necessary.

While the beans and vegetables are cooking, in a large pot, bring the remaining 4 cups water to a boil over high heat. Add the rice, reduce the heat to medium, cover, and simmer 18 to 20 minutes, stirring occasionally.

When the beans are tender, mix in the rum and salt. Place the rice on a warm serving platter, drain any excess liquid if necessary and add black beans on top. Garnish with parsley, and serve hot.

ENSALADA DE FRIJOLES NEGROS
Marinated black bean salad

Makes 8 to 10 servings

8 cups water
1 pound black beans, cleaned and soaked overnight
½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon grainy Dijon mustard
1 medium red onion, chopped
2 medium tomatoes, peeled, seeded and diced
Salt and freshly ground black pepper to taste
1 red onion, thinly sliced, for garnish (optional)

In a large pot, bring the water to a boil over high heat. Drain the soaked beans in a strainer and rinse them lightly under cold running water. Add the beans to the pot, stir, cover and reduce the heat to medium-low. Simmer approximately 1½ hours, until the beans are tender, stirring occasionally and adding water if necessary. Drain the beans in a colander and let cool at room temperature.
In a small bowl, mix together the olive oil, vinegar, and mustard. Set aside. Place the beans, onion, and tomato in a large bowl. Drizzle with dressing and toss. Add salt and pepper to taste.
Place in the refrigerator to chill. Serve cold, garnished with thinly slice rings of red onion if desired.

(From: A Taste of Cuba)

Or, if you want to go more Mexican, there’s always:

FRIJOLES

2 cups pinto, black, or red kidney beans
2 onions, finely chopped
2 cloves garlic
Sprig of epazote or one bay leaf
2 or more serrano chiles, chopped
3 tablespoons lard (!) or oil
Salt
Freshly ground pepper
1 tomato, peeled, seeded, and chopped

Wash the beans and place in a saucepan, without soaking, with enough cold water to cover, 1 of the chopped onions, 1 of the garlic cloves, the epazote or bay leaf, and the chiles. Cover; bring to a boil; reduce heat; them simmer gently, adding more boiling water as it boils away. When the beans begin to wrinkle, add 1 tablespoon of the lard or oil. Continue cooking until the beans are soft. At the point, stir in enough salt to taste. Cook for another 30 minutes over the same heat, but do not add water, as there should not be a great deal of liquid when the beans are done. Heat the remaining lard in a skillet, and sauté the remaining onion and garlic until limp. Add the tomatoes, and cook for about 2 minutes over medium heat; add 3 tablespoons of beans, bit by bit, withsome of the liquid from the pot, and mash until you have a smooth, fairly heavy paste. Return this to the bean pot and stir into the beans over low heat to thicken the remaining liquid. Serves 6.

(From: The Complete Book of Mexican Cooking

[Wendy w]

Wow! I don't think that anyone here will ever have to look for another black bean recipe again in this lifetime! Ok, Gail, I have to buy a bib now http://www.cookinglight.com/bbs/tongue.gif http://www.cookinglight.com/bbs/tongue.gif http://www.cookinglight.com/bbs/tongue.gif! How do I explain wearing it at work?

[Vanessa]

Gail...saw my name so here I am
The black bean soup is from a few yrs ago Gourmet I made a few changes
1 pound black beans (I always buy Goya) picked over since I forget always to soak them overnight I do a quick boil covering beans with water (jusy until cover bring to rapid boil 2 mins turn off stove and let sit 1 hr.
1/2 pound smoked ham hock (or just use ham steak cubsteak and dice)
1 med onion chopped fine
4 garlic cloves minced1 tsp cumin (or more to taste)
6 c water and 2 cups chicken broth
In 4 qt saucepan simmer beans, ham, onion, garlic, cumin I also add 1 laurel leaf and 1 envelope Goya pork, water and broth partially covered. In med I cook for 1 hr and maybe 20 mins then remove ham hock cut away meat and discard bone, laurel leaf. Check beans if they are done proceed if not continue cooking. When beans are ready put about 1 1/2 cups beans with cooking liquid into a blender & puree. REturn to pan. Stir in 1 tab red wine vinegar 1/2 to 1 tsp sugar. It is here that I adjust seasoning adding more cumin, vinegar, salt and or Goya envelope (chicken broth). I serve this with a side dish of chopped onions and white rice....
Note Gail Since I do the rapid boil thing I don't discard that black ink liquid mostly its absorbed by the beans during that hr sitting still.
No I did not get the Memories of the Cuban kitchen (not available at our store) but found the recipe online http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Gail- I prefer ham since its what I have available more often. The goya broth I use Goya chicken broth in envelopes. Goya also sells envelopes with pork flavor (very good)

SandyM- What i call black ink when you boil or soak black beans they release black coloring into the water I call it black ink. Because the rapid boil you are using a small amount of water which will soak into the beans softening them and releasing some of their black coloring I don't through the water out.By the way I use canned beans adding a bit of oil, vinegar and cumin when using for white rice and beans but when making soup always dried beans.

[Gail]

Sandy,

If you're in the mood to do the canned bean thing, as an alternative to Vanessa's suggestion, check out the FRIJOLES DE LATA I posted up top. It's REALLY GOOD...

The preceding has been a paid-for announcement by nostalkadacuban. com http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Gail (edited 06-05-2001).]

[KValley]

SO, guess what was for dinner tonight? AY CARAMBA, FRIJOLES NEGROS?! CLARO QUE SI!

SO, they were leftovers from Sunday night, but man am I ever psyched to get started on everything above. Thanks so much for such great inspiration.

Jewel I can't bear to look at ebay because I already sent in my order from half.com But I will check eventually for past CL Annual Recipe books- thanks for the head's up!

[Gail]

Phoebe would be proud.

[Gail]

Thanks Vanessa. This time I won't lose it. http://www.cookinglight.com/bbs/smile.gif

Questions though. "Goya envelope" mentioned above is talking about the chicken broth? And what's your preference-- ham hock or diced ham?

[SandyM]

Black ink liquid? What's this? I've never used black beans that are not canned (obviously), but plan to this week. Please prepare me for this delightful scene.......

[SandyM]

Thanks Gail. Already copied and printed your recipes.

You, my dear, are a treasure. And I can't pull back now - I've come too far......

[kima]

Speaking of Phoebe- where has our Queen been? Her loyal subjects are lost without her! http://www.cookinglight.com/bbs/wink.gif Perhaps she is on a journey to foreign lands? (or else busy with school) Anyway if you are reading this Bean Queen we would like to hear from you!!