Title: Bean Recipes
Yield: 1 Servings
I’ll start from scratch. Skip down if you’re a good bean cooker. (I don’t
use a pressure cooker anymore since I exploded one in cooking beans.). Soak
beans overnight. Next morning drain off the old water and put in fresh
water to cover and cook slowly for a couple of hours or until the beans are
tender. For black beans throw in a LOT of garlic. I use about 1/4 cup
chopped garlic. (It’s easier to use the pre-chopped garlic in the jar if
you don’t mind the oil it’s in). Put the garlic in while the beans are
cooking. After they are cooked put in the salt. (to taste).
some dishes are beans and cornbread, topped with picante sauce, chili with
black beans (and lots of the black bean juice), Moors & Christains–make
white rice with pepper strips and onion strips and just about 10 minutes
before the rice is done throw in some drained black beans, Chalupas–puree
the beans and cook in a frying pan with some oil,more garlic, and some
picante sauce. Spread mixture on tortillas and bake in the oven at 350
degrees. Tortillas are crispy after about 20 minutes if you want them
open-faced. If you want soft tacos, take them out after about 10-15
minutes. Top with shredded lettuce, tomato, onion, cheese, sour cream,
cilantro and more picante sauce.
Black bean enchiladas–roll up black beans, onion, tomato, shredded cheese
in tortillas. Make a sauce of oil, cumin, chile powder, garlic and
cornmeal. Stir in oil for awhile till roasted and then pour in water or
tomato juice (like you’re making gravy). When it very first starts getting
thick, pour over the tortillas and bake 350 degrees 20 min.
Casserole: Make rice with whatever vegetables you have (carrots, celery,
peppers, onions, garlic). About 5 minutes before the rice is done throw in
some drained black beans.
You can also probably make something pretty tasty using phyllo leaves
(strudel leaves) from the grocery store, but I don’t have a recipe for it.
Probably whole black beans, spinach, and cream cheese and fold the phyllo
into little triangles like you’re folding a flag and bake 350 for about 25
minutes. I haven’t tried todo this one, but I like using phyllo leaves.
Pretty much the black beans can be used in anythng remotely latinamerican.
Use lots of garlic–there’s no such thing as too much garlic. Enjoy and
tell me if you have any other recommendations.
Recipe by: Amy Ellen Nixdorf
Posted to TNT Recipes Digest, Vol 01, Nr 947 by HallieByrd
on Jan 18, 1998