Free Recipe Spiced Black Beans
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Spiced Black Beans Recipe
1 lb Dried black beans, picked
-over
1 md Onion, peeled
4 Whole cloves
2 Chorizo sausages (opt)
4 lg Sprigs fresh cilantro, stems
-crushed
1 lg Carrot
1 Celery stalk, with leaves
2 tb Olive oil
2 tb Cocoa powder
1 tb Ground cumin
1 tb Chili powder
1/4 ts Red pepper flakes
8 c Water
Spiced Black Beans Preparation
When cooking up these beans, don”t add salt to the water, because it keeps the beans from becoming tender. Cocoa powder add a subtle sweetness that is used in Mexican mole sauces to cut the heat of the chili. I think it adds a great depth of flavor to this ”90s favorite. 1. Soak beans overnight in water to cover. Drain and rinse. 2. Stud the onion with cloves. 3. Place all ingredients in a large, heavy pot and bring to a boil. Reduce heat to a simmer and cook until tender but not mushy, about 1 1/2 hours. 4. Remove flavoring vegetables; discard or reserve for another use. Slice chorizos, if desired, and return to beans; or serve chorizos on their own. Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17 milligrams cholesterol. NOTE: For a special treat, puree 2 cups of beans (without chorizos) along with some of the cooking liquid until you have a smooth paste. Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack cheese over bean paste. Set on baking sheet in a 350”F. oven for 3 minutes to melt cheese. Serve warm, topped with shredded lettuce and chopped cilantro. Serve with chorizos. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 6
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