There's a recipe for Basic Black Beans in a post dated a few days ago. In today's post are some notes about two ways to use leftovers from that recipe. Fr both recipes, you start by pureeing the beans in a blender or food processor.
Then...
Black Bean Soup
Add the purred beans to a few cups of good chicken, beef or veg eatable stock. Season to taste with cilantro, ground cumin and salt. If you've sour cream, a dollop onto the soup in the bowl is a good garnish.
Black Bean Dip
Add 1/2 tablespoon of olive oil per cup of pureed beans. As with soup, season to taste with cilantro, ground cumin and salt. Serve with oven baked corn or flour tortillas chips. A lager is a nice accompanying beverage.
Showing posts with label black beans. Show all posts
Showing posts with label black beans. Show all posts
Wednesday, 20 January 2010
Friday, 15 January 2010
About Basic Black Beans
Basic Black Beans
Rinse a bag of dried Black Beans, also called Turtle Beans, I think they're ususlly about one pound bags.
Toss the rinsed beans into the crock pot along with a chopped whole onion and 2 or 3 cloves of copped garlic. Cover with water. Cook on high for 1 to 2 hours.
Check water, keep it just barely above the top of the beans, not too much as you dont' want to end up with too much "sauce".
Add about 1/4 cup of ground cumin and 1 T cocoa. Continue cooking for 1 hour or so more. It depends on how fresh your beans are.
When beans are soft, add about 2 T cup of chili powder, 2 t cumin seed, 1 t hot pepper flakes and salt to taste. About 2 tsp salt might taste right, it depends in part on how much salt is in your chili powder.
You may want to add more cumin at this point, depending in part on the quality of your ground cumin.
Continue cooking on low for at least 1/2 hour more.
We use these beans as base of burritos and dips. They freeze very well.
Rinse a bag of dried Black Beans, also called Turtle Beans, I think they're ususlly about one pound bags.
Toss the rinsed beans into the crock pot along with a chopped whole onion and 2 or 3 cloves of copped garlic. Cover with water. Cook on high for 1 to 2 hours.
Check water, keep it just barely above the top of the beans, not too much as you dont' want to end up with too much "sauce".
Add about 1/4 cup of ground cumin and 1 T cocoa. Continue cooking for 1 hour or so more. It depends on how fresh your beans are.
When beans are soft, add about 2 T cup of chili powder, 2 t cumin seed, 1 t hot pepper flakes and salt to taste. About 2 tsp salt might taste right, it depends in part on how much salt is in your chili powder.
You may want to add more cumin at this point, depending in part on the quality of your ground cumin.
Continue cooking on low for at least 1/2 hour more.
We use these beans as base of burritos and dips. They freeze very well.
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