Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I'm cooking black beans tonight. If you've got a good recipe, please sha-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm cooking black beans tonight. If you've got a good recipe, please sha),it will help you,my kids.
Should I go veggie, or add some kind of meat? The floor is open. Please share...
Answers:
Pork and Black Bean Chalupas with Tex-Mex Dressing
1 1/2 pounds pork shoulder roast, or pork butt, trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 medium white onion, sliced
4 cloves garlic, peeled and smashed
Water
2 bay leaves
2 tablespoons chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
2 tablespoons chopped chipotle chiles in adobo
4 cups vegetable oil, for frying
6 corn tortillas
Black Beans, recipe follows
2 cups crumbled cotija or anejo cheese, or coarsely grated queso blanco or Monterey jack
Shredded lettuce
2 firm-ripe Hass avocados, peeled, seeded, and diced
2 medium tomatoes, seeded and diced
Tex-Mex Dressing, recipe follows
Chopped fresh cilantro leaves
Chopped green onions
Season the meat on both sides with the Essence, salt, and pepper.
In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the meat and cook, turning, until brown on all sides, 5 to 6 minutes. Remove from the pan. Add the onions and 4 cloves of the garlic and cook, stirring, until soft, about 4 minutes. Add the bay leaves, chili powder, 1/2 teaspoon of the oregano, and the cumin. Cook, stirring, for 1 minute. Return the meat to the pan and add enough water to barely cover. Bring to a boil. Lower the heat, cover, and simmer, turning every 30 minutes, until the meat is falling apart tender, about 2 hours.
Remove from the heat and drain, reserving the broth for another use, if desired. While still warm, shred the meat using 2 forks. In a bowl, toss the meat with the chipotle chiles and the adobo sauce. Season, to taste.
In a medium pot, heat several inches of vegetable oil to 360 degrees F. Using tongs, add the tortillas 1 at a time and cook flat until crisp and just golden brown, about 1 minute. Remove and drain on paper towels. Season lightly with Essence.
On a work surface, spread about 1/3 cup of warm beans on top of each of the fried tortillas. Top with meat, cheese, lettuce, avocados, and tomatoes. Drizzle each with the Tex Mex Dressing, and garnish with cilantro and chopped green onions. Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Black Beans:
1 cup dry black beans, picked over, rinsed and drained
2 strips smoked bacon, chopped
1/2 cup finely chopped red onions
1 tablespoon minced garlic
3 1/2 cups chicken stock or water
1 bay leaf
1 tablespoon chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
Put the black beans in a pot and cover with water by 2 inches. Let soak overnight. Discard any beans that float to the surface.
Fry the bacon in a medium saucepan and cook, stirring, over medium-high heat until slightly crisp. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the black beans, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 2 1/2 hours, adding more liquid as needed to keep moist. Remove from the heat. Discard the bay leaf. Add the lime juice, cumin, salt, and cayenne, and stir to combine. Adjust the seasoning, to taste. Cover to keep warm until ready to serve.
Yield: about 2 cups
Tex-Mex Dressing:
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon minced white onions
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch chili powder
Pinch red pepper flakes
In a blender, combine all the ingredients. Blend until smooth. Adjust the seasoning, to taste, cover, and refrigerate until ready to serve.
Yield: about 1 cup
its a little long but sure is good!!
good luck
Other Answers:
No recipe, but quite an appetite. Dinner sounds great, just let me know when it's ready.
Home Cooking Michael's Pork and Black Bean Chili
Ingredients
1/4 cup olive or vegetable oil, divided
2 medium yellow onions, peeled and coarsely chopped
5 cloves garlic, peeled and finely chopped
2 1/2 pounds boneless pork butt, cut into 1/2-inch cubes
1/3 cup chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1/4 to 1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1 can (14-1/2 ounces) plum tomatoes, chopped, with their juice
3 cups chicken broth
2 cans (15 ounces each) low-sodium black beans
Instructions
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, partially covered, until tender, about 20 minutes.
Heat the remaining 2 tablespoons oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until the meat has lost its pink color, about 15 minutes.
Stir in the chili powder, cumin, oregano, cayenne and salt; cook, stirring, for about 2 minutes. Add the onions and garlic, tomatoes and chicken broth. Bring the chili to a boil, stirring occasionally, then reduce the heat to low and simmer until the pork is tender, about 1-1/2 hours.
Drain the beans, rinse and drain well again. Stir the beans into the chili and simmer 10 minutes. Taste and adjust the seasonings if necessary.
Yield: 6 to 8 servings
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Home Cooking
Pork, Sweet Potato, and Black Bean Stew
Ingredients
1 pound boneless pork shoulder, cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon honey
1/2 teaspoon salt
1 onion, chopped
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup fresh orange juice
1 10-ounce can black beans, drained and rinsed
beurre manié made by kneading together 1 teaspoon softened butter and 1 teaspoon flour
1 tablespoon minced fresh coriander leaves if desired
Instructions
In a 2-1/2-quart glass casserole combine the pork, the chili powder, the honey, the salt, the onion, the sweet potatoes, the orange juice, and 1/4 cup water, cover the surface of the pork mixture with wax paper, and microwave the pork mixture at high power (100%) for 8 minutes. Stir the pork mixture and microwave it, covered with wax paper, at medium power (50%) for 15 minutes, or until the pork is just tender. Stir in the black beans and the beurre manié and microwave the stew, covered with wax paper, at medium power (50%) for 2 minutes. Stir in the minced coriander and salt and pepper to taste.
Yield: 2 servings
Refried Beans
Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.
Yield: 4 servings
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Yield: 8 servings Chinese Black Bean Sauce
It's a good sauce for many Chinese dishes. Makes about 2 cups
Amount Ingredient
1-1/3 teaspoon Chili Garlic Sauce
1 14-1/2 oz can 100% Fat Free Chicken Broth, Swanson's or beef(i prefer beef)
1-3/4 teaspoon Cornstarch
3-1/2 teaspoon Fructose
2 teaspoon Olive oil, extra light flavor
1/3 cup Lite Soy Sauce (low sodium)
4 tablespoon Fermented black beans
1 ounces Green onions, raw
2/3 ounces Ginger root
1/8 cup Minced garlic
2-3/4 fl oz Sake or rice wine
Directions:
Mince garlic, green onions and ginger.
Combine chicken broth, soy sauce, rice wine, fructose and cornstarch in a bowl; whisk until cornstarch is blended.
Heat oil in a nonstick skillet and saute green onions, garlic, chili, black beans and ginger for TWO MINUTES, then add broth mixture and bring to gentle boil, stirring constantly. Reduce to simmer and cook another 20 minutes, stirring often; mixture will thicken somewhat.
Makes two cups, enough for several meals. You can freeze this sauce and it can still be spooned out from the jar fairly easily by chopping with a table knife or strong spoon.
Notes:
Fermented black beans ARE NOT the canned black beans like you put in a bean salad, or use in Mexican food. These are found in Asian markets and typically called Salt Black Bean. They are usually found in a clear plastic package and are soft.
Chili garlic sauce can be any typical chili sauce/paste found in Asian markets or international section of grocery store. If you can't find it you may substitute an equal amount of crushed red pepper like that from a pizza parlor.
Use extra light flavored olive oil for sauteing, NOT peanut oil as is traditionally used.
Makes 2 cups.
This sauce is great and you can add beef and eat it ...trust me i know all about food..hope i expalined everything well!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I'm cooking black beans tonight. If you've got a good recipe, please sha-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm cooking black beans tonight. If you've got a good recipe, please sha),it will help you,my kids.
Should I go veggie, or add some kind of meat? The floor is open. Please share...
Answers:
Pork and Black Bean Chalupas with Tex-Mex Dressing
1 1/2 pounds pork shoulder roast, or pork butt, trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 medium white onion, sliced
4 cloves garlic, peeled and smashed
Water
2 bay leaves
2 tablespoons chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
2 tablespoons chopped chipotle chiles in adobo
4 cups vegetable oil, for frying
6 corn tortillas
Black Beans, recipe follows
2 cups crumbled cotija or anejo cheese, or coarsely grated queso blanco or Monterey jack
Shredded lettuce
2 firm-ripe Hass avocados, peeled, seeded, and diced
2 medium tomatoes, seeded and diced
Tex-Mex Dressing, recipe follows
Chopped fresh cilantro leaves
Chopped green onions
Season the meat on both sides with the Essence, salt, and pepper.
In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the meat and cook, turning, until brown on all sides, 5 to 6 minutes. Remove from the pan. Add the onions and 4 cloves of the garlic and cook, stirring, until soft, about 4 minutes. Add the bay leaves, chili powder, 1/2 teaspoon of the oregano, and the cumin. Cook, stirring, for 1 minute. Return the meat to the pan and add enough water to barely cover. Bring to a boil. Lower the heat, cover, and simmer, turning every 30 minutes, until the meat is falling apart tender, about 2 hours.
Remove from the heat and drain, reserving the broth for another use, if desired. While still warm, shred the meat using 2 forks. In a bowl, toss the meat with the chipotle chiles and the adobo sauce. Season, to taste.
In a medium pot, heat several inches of vegetable oil to 360 degrees F. Using tongs, add the tortillas 1 at a time and cook flat until crisp and just golden brown, about 1 minute. Remove and drain on paper towels. Season lightly with Essence.
On a work surface, spread about 1/3 cup of warm beans on top of each of the fried tortillas. Top with meat, cheese, lettuce, avocados, and tomatoes. Drizzle each with the Tex Mex Dressing, and garnish with cilantro and chopped green onions. Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Black Beans:
1 cup dry black beans, picked over, rinsed and drained
2 strips smoked bacon, chopped
1/2 cup finely chopped red onions
1 tablespoon minced garlic
3 1/2 cups chicken stock or water
1 bay leaf
1 tablespoon chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
Put the black beans in a pot and cover with water by 2 inches. Let soak overnight. Discard any beans that float to the surface.
Fry the bacon in a medium saucepan and cook, stirring, over medium-high heat until slightly crisp. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the black beans, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 2 1/2 hours, adding more liquid as needed to keep moist. Remove from the heat. Discard the bay leaf. Add the lime juice, cumin, salt, and cayenne, and stir to combine. Adjust the seasoning, to taste. Cover to keep warm until ready to serve.
Yield: about 2 cups
Tex-Mex Dressing:
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon minced white onions
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch chili powder
Pinch red pepper flakes
In a blender, combine all the ingredients. Blend until smooth. Adjust the seasoning, to taste, cover, and refrigerate until ready to serve.
Yield: about 1 cup
its a little long but sure is good!!
good luck
Other Answers:
No recipe, but quite an appetite. Dinner sounds great, just let me know when it's ready.
for a simple dish try crushing some corn chips on the bottom of a bowl, pouring on some plain black beans and then squeeze a lemon over it. also try having letuce with it or choping a hardboiled egg over it mash them add egg cilantro onion jalapino form pattys and coat in corn starch panfry
Ingredients
Black Beans (recipe follows)
12 Flour tortillas (each about 8" in diameter)
1 Head romaine lettuce (about 1 lb) shredded
1 Large tomato, chopped
1 Large red bell pepper, seeded and cut into strips
6 Green onions (including tops) thinly sliced
1/4 cup Red wine vinegar
1 Large clove garlic, minced or pressed
1 tsp Chili powder
1/2 tsp Each ground cumin and salt
1/4 tsp Pepper
2 tbsp Olive oil or salad oil
1/4 cup Shredded extra-sharp cheddar cheese
1 cup Nonfat plain yogurt
Preparation
Prepare beans; keep warm. Stack tortillas, wrap in foil, and heat in 350 oven for 15 min.
Meanwhile, place lettuce, tomato, bell pepper & onions in a large salad bowl. Then prepare dressing; combine vinegar, garlic, chili powder, cumin, salt, and pepper; add oil and blend well.
To serve, toss salad with dressing. To assemble a taco, spoon 1/4 cup salad, 1 tsp cheese, and 1/3 tbsp yogurt.
Black Beans
Sort 1 cup dried black beans to remove any debris. Rinse and drain beans. In a 3 qt saucepan, bring 4 cups water to a boil. Add beans; boil for 2 minutes. remove from heat, cover, and let stand for 1 hour. Drain and rinse beans.
Heat 1 tbsp olive oil in a 3 qt pan over med heat. Add 1 large onion, chopped; cook stirring occasionally, until soft (about 10 min). Add beans, 1 clove garlic (minced), 1 small dried hot red chile (crushed), 1/2 tsp salt, and 21/2 cups water. Bring to a boil over high heat. Reduce heat, cover and simmer until liquid is absorbed and beans are very tender (about 2 hours).
Cook's Notes
Delicious! oooh black beans in a sauce pan, drain but keep juice, add cumin, red pepper, cayenne, onion, garlic, little bit of celery salt, some hot peppers if you are in the mood, SImmer for a while with a mixture of the bean juice, water and vege boullion(or Braggs soy sauce) to cover simmer until the juice is all gone. I like to smash some of the beans while it cooks and eat it on tumeric flavo rice.
enjoy!
Home Cooking Michael's Pork and Black Bean Chili
Ingredients
1/4 cup olive or vegetable oil, divided
2 medium yellow onions, peeled and coarsely chopped
5 cloves garlic, peeled and finely chopped
2 1/2 pounds boneless pork butt, cut into 1/2-inch cubes
1/3 cup chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1/4 to 1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1 can (14-1/2 ounces) plum tomatoes, chopped, with their juice
3 cups chicken broth
2 cans (15 ounces each) low-sodium black beans
Instructions
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook, partially covered, until tender, about 20 minutes.
Heat the remaining 2 tablespoons oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the pork and cook, stirring occasionally, until the meat has lost its pink color, about 15 minutes.
Stir in the chili powder, cumin, oregano, cayenne and salt; cook, stirring, for about 2 minutes. Add the onions and garlic, tomatoes and chicken broth. Bring the chili to a boil, stirring occasionally, then reduce the heat to low and simmer until the pork is tender, about 1-1/2 hours.
Drain the beans, rinse and drain well again. Stir the beans into the chili and simmer 10 minutes. Taste and adjust the seasonings if necessary.
Yield: 6 to 8 servings
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Home Cooking
Pork, Sweet Potato, and Black Bean Stew
Ingredients
1 pound boneless pork shoulder, cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon honey
1/2 teaspoon salt
1 onion, chopped
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup fresh orange juice
1 10-ounce can black beans, drained and rinsed
beurre manié made by kneading together 1 teaspoon softened butter and 1 teaspoon flour
1 tablespoon minced fresh coriander leaves if desired
Instructions
In a 2-1/2-quart glass casserole combine the pork, the chili powder, the honey, the salt, the onion, the sweet potatoes, the orange juice, and 1/4 cup water, cover the surface of the pork mixture with wax paper, and microwave the pork mixture at high power (100%) for 8 minutes. Stir the pork mixture and microwave it, covered with wax paper, at medium power (50%) for 15 minutes, or until the pork is just tender. Stir in the black beans and the beurre manié and microwave the stew, covered with wax paper, at medium power (50%) for 2 minutes. Stir in the minced coriander and salt and pepper to taste.
Yield: 2 servings
Refried Beans
Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.
Yield: 4 servings
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Yield: 8 servings Chinese Black Bean Sauce
It's a good sauce for many Chinese dishes. Makes about 2 cups
Amount Ingredient
1-1/3 teaspoon Chili Garlic Sauce
1 14-1/2 oz can 100% Fat Free Chicken Broth, Swanson's or beef(i prefer beef)
1-3/4 teaspoon Cornstarch
3-1/2 teaspoon Fructose
2 teaspoon Olive oil, extra light flavor
1/3 cup Lite Soy Sauce (low sodium)
4 tablespoon Fermented black beans
1 ounces Green onions, raw
2/3 ounces Ginger root
1/8 cup Minced garlic
2-3/4 fl oz Sake or rice wine
Directions:
Mince garlic, green onions and ginger.
Combine chicken broth, soy sauce, rice wine, fructose and cornstarch in a bowl; whisk until cornstarch is blended.
Heat oil in a nonstick skillet and saute green onions, garlic, chili, black beans and ginger for TWO MINUTES, then add broth mixture and bring to gentle boil, stirring constantly. Reduce to simmer and cook another 20 minutes, stirring often; mixture will thicken somewhat.
Makes two cups, enough for several meals. You can freeze this sauce and it can still be spooned out from the jar fairly easily by chopping with a table knife or strong spoon.
Notes:
Fermented black beans ARE NOT the canned black beans like you put in a bean salad, or use in Mexican food. These are found in Asian markets and typically called Salt Black Bean. They are usually found in a clear plastic package and are soft.
Chili garlic sauce can be any typical chili sauce/paste found in Asian markets or international section of grocery store. If you can't find it you may substitute an equal amount of crushed red pepper like that from a pizza parlor.
Use extra light flavored olive oil for sauteing, NOT peanut oil as is traditionally used.
Makes 2 cups.
This sauce is great and you can add beef and eat it ...trust me i know all about food..hope i expalined everything well!
correctness,It's Non-profit and only for informational purposes.
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