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Black Beans Recipe

  • Ingredients: 43
  • Serves: 10

Black beans with dried black beans, picked over and rinsed, salt, onion, chopped fine, green bell pepper, chopped, red bell pepper, chopped fine, garlic cloves, minced, ground cumin, olive oil, tomato paste, red-wine vinegar, or to taste, finely chopped scallion, chopped fresh coriander.

Ingredients

  • 1 lb. dried black beans, picked over and rinsed
  • 2 tsp. salt
  • 1 onion, chopped fine
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped fine
  • 4 garlic cloves, minced
  • 1 tbsp. ground cumin
  • 1/3 cup olive oil
  • 3 tbsps. tomato paste
  • 2 tbsps. red wine vinegar
  • 1/3 cup finely chopped scallion
  • 1/3 cup chopped fresh coriander

For wild rice

For pheasant*

  • *Pheasant is available at specialty butcher shops.

For béchamel sauce:

  • 1/4 lb. aged Provolone or mozzarella, grated coarse

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a large bowl let the beans soak in enough cold water to cover them by 2 inches for 1 hour and drain them.
  2. Step 2 In a large heavy saucepan simmer the beans in enough cold water to cover them by 1 inch, uncovered, adding more water as necessary to keep the beans barely covered, for 1 to 2 hours, or until they are tender.
  3. Step 3 While the beans are cooking, in a heavy skillet cook the onion, the bell peppers, the garlic, and the cumin in the oil over moderately low heat, stirring, until the vegetables are softened, add the tomato paste, and cook the mixture, stirring, for 2 minutes.

    For this step you will need

  4. Step 4 Stir the vegetable mixture into the beans, add the vinegar and salt and pepper to taste, and simmer the mixture, stirring occasionally, for 15 minutes, or until it is thickened to the desired consistency.

    For this step you will need

  5. Step 5 The beans may be prepared up to this point 2 days in advance, kept covered and chilled, and reheated, adding additional water if necessary.

Nutrition information

Calories 239 Carbohydrates 33 g (11%)
Fat 8 g (12%) Protein 11 g (21%)
Saturated Fat 1 g (6%) Sodium 507 mg (21%)
Polyunsaturated Fat 1 g Fiber 8 g (32%)
Monounsaturated Fat 5 g Cholesterol 0
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Black Beans Recipe

  • Ingredients: 32
  • Serves: 4

Black beans with dried black beans , picked over and rinsed, chopped white onion, lard or olive oil, crumbled dried epazote, water, salt.

Ingredients

  • 1 cup dried black beans , picked over and rinsed
  • 1/2 cup chopped white onion
  • 2 tbsps. lard or olive oil
  • 1 tsp. crumbled dried epazote
  • 9 cups water
  • 1 tsp. salt

The Meat

  • 1 large chicken , cut into serving pieces, or 4 1/2 pounds country-style spareribs, cut into 2-inch pcs.
  • 1 small white onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • Water or light chicken broth to cover
  • Sea salt to taste
  • 1 lb. giblets

The Sauce

  • 5 ounces sesame seeds, about 1 cup
  • 1 1/2 ounces raw hulled pumpkin seeds, about 1/3 cup
  • 3 whole cloves
  • 3 peppercorns
  • 3 allspice berries
  • About 1/3 cup lard or vegetable oil
  • 2 garlic cloves, roughly chopped
  • 6 oz. tomate verde , roughly chopped
  • 2 poblano chiles , seeds and veins removed and roughly chopped, about 1/2 cup
  • 6 to 8 serrano chiles, roughly chopped
  • 8 romaine lettuce leaves, roughly chopped
  • 5 green Swiss chard leaves, stems removed and discarded, leaves roughly chopped
  • 1 large bunch cilantro, trimmed of thick stems and roughly chopped, about 1 1/2 cups tightly packed
  • 1 small bunch flat-leaf parsley, roughly chopped, about 1/2 cup tightly packed

Tacos

  • 2 tbsps. olive oil
  • 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed
  • Fresh cilantro sprigs

Fish

For Corn Tortillas*

Directions

  1. Step 1 Bring beans, onion, lard, epazote, and water to a boil in a 3-quart heavy pot. Reduce heat and simmer, partially covered, until beans are tender, about 1 1/4 hours.

    For this step you will need

  2. Step 2 Add salt and simmer, uncovered, until enough water is evaporated so that liquid reaches just below level of beans, about 30 minutes.

    For this step you will need

  3. Step 3 If using beans for omelet filling: Measure out 1 1/2 cups beans with a slotted spoon and 1/2 cup liquid and mash together in a bowl with a potato masher until creamy.
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