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 ¼ 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 <HallieByrd@...> on Jan 18, 1998