January 1, 2009
SIDE DISH Frijoles Negros (Black Beans) * 1 pound dried black beans * 5 cups water * 1 large green bell pepper, cored, seeded and halved * 1 onion, halved * 5 cloves garlic * 2 / 3 cup olive oil * 1 bay leaf * 3 / 4 teaspoon dried oregano * Salt, to taste * Cumin, to taste * 1 / 2 cup dry white wine * 2 tablespoons red wine vinegar, optional Rinse the beans thoroughly and remove any debris. Place the rinsed beans in a large covered pot or Dutch oven. Add the water, cover and let sit overnight or at least 6 hours.
September 19, 1996
Black beans, a Caribbean favorite, make a striking, trend-setting variety to add to your cache of low-fat, high-fiber beans. They have a texture and flavor similar to kidney and pinto beans. Use the more convenient canned beans in the spicy soup below. Keep the soup low in fat by serving it with a couple of rich-tasting low-fat toppers - nonfat sour cream and colorful peas. Per serving: 251 calories, 23 grams protein, 3 grams fat, 36 grams carbohydrates, 17 milligrams cholesterol, 1,170 milligrams sodium, 12 percent calories from fat.
August 18, 1994
The Spanish words frijoles negros are printed on one side of the plastic bag; on the other side, it says black turtle beans. This is one item that I always keep in my kitchen cabinet. Black beans, either dried or canned, are my latest passion. They are medium-size black ovals with a sweet, almost earthy flavor. Some say the flavor has a trace of mushroom; I find them rich and meaty. Also called turtle beans, or Mexican or Spanish black beans, they are a New World bean, as opposed to lentils, limas and garbanzo beans of the Middle East or Old World.
February 26, 2009
QUICK ENTREE Fast Chicken Black Bean Chili * 1 tablespoon vegetable oil * 1 large onion, chopped * 2 large cloves garlic, pressed * 1 1 / 2 tablespoons chili powder * 1 tablespoon ground cumin * 1 (28-ounce) can ready-cut tomatoes, undrained * 1 (6-ounce) can tomato paste * 1 to 1 1 / 2 cups water or chicken broth (or use part red wine, if desired) * 2 (15-ounce) cans black beans, rinsed and drained * 3 cups diced cooked chicken * Seasoned salt and fresh-ground black pepper, to taste * Sour cream, shredded cheddar cheese, chopped tomatoes and chopped scallions, for garnish In a nonreactive large pot, heat oil over medium-high heat.
June 4, 2009
ENTREE Black Bean and Veggie Tortillas Try substituting kidney or cannellini for black beans. Or spread refried beans on tortillas and top with the veggies. * 1 (15-ounce) can black beans, drained * 1 (14-ounce) can diced Mexican tomatoes, drained * 1 (11-ounce) can corn, drained * 1 (4 1 / 2-ounce) can green chilies, chopped * 1 tablespoon dried cilantro or 1 / 2 cup fresh cilantro, chopped * 1 / 2 small red onion, chopped * 1 avocado, pitted, skinned and diced * 4 ounces processed cheese, grated * Salt and fresh-ground black pepper, to taste * 1 package flour tortillas * 1 jar salsa, for serving Place all ingredients except tortillas and salsa in a large bowl and toss to combine.
April 19, 2001
SIDE DISH YOU CAN MAKE THE BLACK BEANS HOURS OR EVEN TWO OR THREE DAYS AHEAD. YOU MIGHT HAVE TO ADD A BIT MORE WATER WHEN THEY ARE SLOWLY REHEATED BECAUSE THEY DO THICKEN UPON STANDING. 1 cup dried black beans Water to soak beans plus 3 cups 1/4 cup Spanish olive oil (we used Goya brand 100 percent pure), divided 2 teaspoons dried oregano, divided 2 large bay leaves, divided 3 cups water 2 tablespoons vegetable oil 2 large onions, chopped 3 large garlic cloves, minced 2 medium green bell peppers, seeded and quartered 1 teaspoon salt Fresh-ground black pepper, to taste 4 cups cooked long-grain rice Put beans in a mixing bowl and cover with room temperature water by 2 inches.