U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 09-26-2018, 09:16 AM
 
829 posts, read 521,531 times
Reputation: 473

Advertisements

Anyone has a special way they make their black beans? Share your recipe!
Reply With Quote Quick reply to this message

 
Old 09-26-2018, 12:10 PM
 
Location: Fort Lauderdale, Florida
9,067 posts, read 8,212,747 times
Reputation: 19643
I sautee lots of onions and jalapenos in butter. Add 8 cups of chicken stock, one pound of dried black beans, cook four hours or so.

Another way is to just throw a ham hock in a pot with eight cups of water and a pound of dried beans.

You can add a bay leaf to either.

Honestly black beans are dump pot cooking. Add whatever you have in the house to flavor them with.
Reply With Quote Quick reply to this message
 
Old 09-26-2018, 12:26 PM
 
Location: SE Florida
1,181 posts, read 289,638 times
Reputation: 2847
I do mine Cuban style. Whether I'm using dried (soaked overnight) or canned beans, I always start with a sofrito and adjust the ingredients to the amount of beans I'm using.

For a 14.5 oz can or dry equivalent.
1/2 of a small sweet onion, peeled and chopped
1/4 of a small green bell pepper
1 large or 2 small garlic cloves, peeled and minced
1/2 of a small tomato, seeded and chopped
1 Tbsp olive oil, I prefer Spanish
Freshly toasted and ground cumin
Whole bay leaves
Chicken Stock
Salt and black pepper

Heat oil in a small sauce pan over med-high. When shimmering add onion and bell pepper. Cook until onion is translucent. Add garlic and stir until fragrant. Add tomato, 1/4 tsp of cumin and 1-2 bay leaves depending on size, let simmer until tomatoes are soft. Add beans and 1/4 cup chicken stock. I like to let the beans cook until softened, adding chicken stock as liquid evaporates. When the beans are cooked to my liking, I'll adjust the seasoning with cumin, salt and pepper. I may smash some of the beans if I want a thicker finished product.

I also use this recipe to make refried beans, using Manteca or leaf lard and Mexican melting cheese.
Reply With Quote Quick reply to this message
 
Old 09-27-2018, 01:10 PM
 
Location: Eureka CA
8,131 posts, read 11,031,581 times
Reputation: 12349
I'm 'way tired of black beans. We returned to pintos sometime ago.
Reply With Quote Quick reply to this message
 
Old 09-27-2018, 01:44 PM
 
765 posts, read 438,237 times
Reputation: 2574
Quote:
Originally Posted by Dogboa View Post
I do mine Cuban style. Whether I'm using dried (soaked overnight) or canned beans, I always start with a sofrito and adjust the ingredients to the amount of beans I'm using.

For a 14.5 oz can or dry equivalent.
1/2 of a small sweet onion, peeled and chopped
1/4 of a small green bell pepper
1 large or 2 small garlic cloves, peeled and minced
1/2 of a small tomato, seeded and chopped
1 Tbsp olive oil, I prefer Spanish
Freshly toasted and ground cumin
Whole bay leaves
Chicken Stock
Salt and black pepper

Heat oil in a small sauce pan over med-high. When shimmering add onion and bell pepper. Cook until onion is translucent. Add garlic and stir until fragrant. Add tomato, 1/4 tsp of cumin and 1-2 bay leaves depending on size, let simmer until tomatoes are soft. Add beans and 1/4 cup chicken stock. I like to let the beans cook until softened, adding chicken stock as liquid evaporates. When the beans are cooked to my liking, I'll adjust the seasoning with cumin, salt and pepper. I may smash some of the beans if I want a thicker finished product.

I also use this recipe to make refried beans, using Manteca or leaf lard and Mexican melting cheese.

Pretty much what I do, but add some lime zest and squeeze fresh lime over it at the end.
Reply With Quote Quick reply to this message
 
Old 09-30-2018, 07:21 PM
 
6,229 posts, read 3,519,393 times
Reputation: 21691
I do mine Cuban style too but my recipe calls for a little cider vinegar. Not so much you can taste it; just enough to give a slight "bite.""
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 05:27 PM.

2005-2019, Advameg, Inc. | Please obey Forum Rules | Terms of Use and Privacy Policy

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top