Wednesday, May 4, 2011

Black Bean recipes...Anyone got another?

If you have a recipe using any form of black beans, send them on to me in the comments.  I'd love to have some other input.

I'm planning on trying out a few others this week...including homemade black bean dip and a cold black bean salad.  I'll post the results soon!

3 comments:

  1. Favorite Black Bean Skillet

    The Players
    1/2 - 1/3 lb. bacon, cut into small pieces (please, no immitiaions - this is not diet food!)
    1 small onion, diced
    1 small green pepper, diced
    1-2 cloves garlic, smashed, and diced (if you're lazy like me, powdered works)
    6-8 cups cooked blacked beans (3-4 cans rinsed and drained, or cooked from dried beans *do not leave cooking on stove and leave the house, problems could occur)
    chicken broth to cover (whatever your fancy, use what you have - I use chicken soup base from a jar, mixed with hot water)
    salt and pepper, to taste

    Rice, cooked to directions

    The Stage Directions
    Set the stage with one big, deep wide frying device. I use the biggest skillet I own. Start by frying up that beautiful bacon. Please, I reapeat, use the real deal - this IS NOT DIET FOOD! Pull out that brown, crisy glory and reserve for later. Originally, when I cooked this recipie, it called for 1 lb. I am too cheap to do that. I find that a little less than half a pound gives great flavor, with less $$$ and calories. (Well, just because it's not diet food doesn't mean we have to go completely crazy!) Now, leave that bacon fat right where it is. You are going to use that flavor and fat to make this dish devine. Take your vegitation (onions, peppers & garlic), put them in that fat and listen to them sizzle. Watch and stir them them until they are translucent. Oh, the sight, oh the smell - be still my beating heart. Now that they are glorious and beautiful, pour in the already cooked beans and cover with broth. Now, it is important to taste before salting. I use a soup base with sodium; I never add extra salt. If you use the healthy, homemade stuff, it will be delightful, but you will need to salt. I like to add a good amount of pepper, but I have to remember the kids have to be able to swallow this too. Bring the dish to a boil, reduce and simmer until liquid has mostly been absorbed & evaporated. Now take those bacon bits and mix them in. While you were cooking the beans, you also needed to be fixing rice. Now that the dish is ready, ladel those babies over a steaming pile of rice. If you don't like your food touching, I know you're out there, go ahead, put the beans on the side. If you really want to go hog wild, serve with fried plantains (family favorite) and sliced pineapple, mango, or something else tropical. This meal melts my bloggy hubby's heart. As a matter of fact, melts my bloggy kiddo's hearts too. Mine is melting at the thought. Enjoy!

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  2. Sounds great...I'll give it a try. To what were you referring when you made that "don't leave the house" comment?

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  3. Hmmmmm. . . . any random happening that could strike when cooks aren't "in the kitchen", but their appliences are on!

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