Smoky Black Beans Food

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SMOKY BLACK BEANS



Smoky Black Beans image

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

Provided by ReneeW.

Categories     Side Dish     Beans and Peas

Time 6h5m

Yield 8

Number Of Ingredients 7

1 pound dry black beans, soaked overnight
4 teaspoons bacon drippings
1 onion, chopped
2 teaspoons hickory-flavored liquid smoke
2 tablespoons dark molasses
½ cup packed brown sugar
4 slices pickled jalapeno peppers

Steps:

  • Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
  • Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g

SMOKY BLACK BEAN BISQUE



Smoky Black Bean Bisque image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1/2 cup chopped carrot
1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
1/2 cup chopped onion
Kosher salt
2 cloves garlic, finely chopped
2 teaspoons chile powder
1 teaspoon ground cumin
Two 15-ounce cans black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
1 quart (4 cups) hot vegetable or chicken stock
2 tablespoons fresh lime juice
Fresh cilantro leaves, for garnish
Sour cream, for garnish

Steps:

  • In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
  • Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
  • Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

SMOKY BLACK BEANS



Smoky Black Beans image

Provided by William Lee

Categories     Bean     Pepper     Side     Super Bowl     Vegetarian     Quick & Easy     Backyard BBQ     Winter     Potluck     Gourmet     New York

Yield Serves 4

Number Of Ingredients 5

1 small onion
1 chipotle chile (either canned in adobo or dried)
two 15- to 16-ounce cans black beans
2 teaspoons olive oil
3/4 cup fresh orange juice

Steps:

  • Mince onion. If using dried chipotle, in a bowl soak in boiling-hot water to cover 5 minutes and drain. Wearing protective gloves, mince soaked or canned chipotle. In a colander rinse black beans well and drain.
  • In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.

SMOKY BLACK BEAN DIP



Smoky Black Bean Dip image

Canned chipotles in adobo sauce bring smoky depth to this black bean dip. Serve with tortilla chips and crudite.

Provided by HurdBird

Time 20m

Yield 16

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 (8 ounce) package cremini mushrooms, chopped
¼ cup chopped onion
3 cloves garlic, chopped
½ cup unsalted chicken stock
2 teaspoons chopped chipotle peppers in adobo sauce
1 (15.5 ounce) can unsalted black beans, drained and rinsed
½ teaspoon kosher salt
¼ cup reduced-fat sour cream
2 teaspoons lime juice

Steps:

  • Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
  • Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
  • Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 5 g, Cholesterol 1.5 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 77.3 mg, Sugar 0.1 g

SMOKY BLACK BEAN SOUP



Smoky Black Bean Soup image

This is a meat-free but smoky tasting black bean soup. No soaking of beans is required...just drain and rinse the beans. The inspiration for this recipe was #102274, TGI Friday's Black Bean Soup. I tweaked it enough that I thought I should enter an altogether new recipe.

Provided by Epi Curious

Categories     Black Beans

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
6 garlic cloves, minced (about 2 tablespoons)
4 (15 ounce) cans black beans
1 (10 ounce) can of diced tomatoes and green chilies (RoTel)
4 cups reduced-sodium chicken broth
1/2 teaspoon crushed chipotle pepper
1/4 teaspoon smoked paprika
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1/2 lime, juice of
1 teaspoon cumin
2 cups water
1/4 teaspoon hickory liquid smoke

Steps:

  • Heat the oil in a large saucepan or Dutch oven over medium-low heat.
  • Add onion, celery, carrot and garlic to the oil and simmer for about 15 minutes until vegetables are soft and onion is clear.
  • Drain and rinse the black beans. Measure 3 cups of the drained & rinsed veans into a food processor with 1 cup of the chicken broth and puree on high speed until smooth.
  • Add pureed bean and broth mixture to the cooked veggies along with remaining ingredients except for the lime juice. Bring soup to a boil, then reduce heat and simmer uncovered for about 60 minutes or until all ingredients are tender. Add the lime juice; stir to mix well and serve.
  • For crockpot: Follow all directions through bringing the soup to a boil on the stove; pour into the crockpot and let simmer on low for 2-3 hours.

Nutrition Facts : Calories 368.9, Fat 7, SaturatedFat 1.3, Sodium 301.8, Carbohydrate 57.9, Fiber 19.3, Sugar 2.1, Protein 22.5

SMOKY BLACK BEAN AND RICE STOUP



Smoky Black Bean and Rice Stoup image

Categories     Sauce     Bean     Rice     Dinner     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
3 bacon slices, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 cup frozen corn kernels
2 15-ounce cans black beans
1 tablespoon ground coriander, a palmful
1 tablespoon chili powder, a palmful
1 1/2 teaspoons ground cumin, 1/2 palmful
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons hot sauce (eyeball it)
Coarse salt and coarse black pepper
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen
1 8-ounce can tomato sauce
1 quart chicken stock
1 cup white rice

Steps:

  • Heat a medium soup pot over medium-high heat. Add the EVOO, then add the bacon and cook for 3 to 4 minutes to render the fat. Add the bay leaf, celery, onions, and garlic and cook for 3 to 4 minutes to soften the veggies. Add the corn and 1 can of black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the soup pot-this will make the stoup souper-thick! Season the veggies and beans with the coriander, chili, ground cumin, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce, and stock, then cover the pot and raise the heat to bring the stoup to a boil. Add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust the seasonings and serve.

SMOKY CHIPOTLE BLACK BEANS



Smoky Chipotle Black Beans image

I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.

Provided by Whats Cooking

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or 1 tablespoon sugar
fresh cilantro, minced

Steps:

  • Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
  • Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
  • When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
  • Sprinkle with fresh cilantro before serving over rice.

SMOKY SAUSAGE & BLACK BEAN CHILLI



Smoky sausage & black bean chilli image

Gather round the campfire and serve this chilli one-pot with tortilla chips for scooping up the smoky beans and sausages. Or, enjoy with a jacket potato or rice

Provided by Cassie Best

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

2 tbsp vegetable oil
8 sausages of your choice
1 large onion (red or white), finely chopped
2 peppers (red, orange or yellow, or a mixture), sliced
3 garlic cloves, crushed
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 heaped tbsp chipotle paste (optional)
400g chopped tomatoes
2 tbsp ketchup
400g can black beans, drained
handful of coriander, leaves picked, to serve (optional)
grated cheddar, natural yogurt or soured cream, and tortilla chips, jacket potatoes or rice, to serve

Steps:

  • Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
  • Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
  • Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
  • Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.

Nutrition Facts : Calories 456 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

SMOKY BLACK BEAN CHILLI



Smoky black bean chilli image

Freeze the mince base so you can have this chilli on the table in minutes during a busy week. The kids can have fun packing their own tortillas

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 3h10m

Number Of Ingredients 17

1-2 tsp chipotle paste
400g black beans or kidney beans, drained
small bunch coriander , chopped
4 (or more) tortilla bowls (we used Old El Paso Stand 'n' Stuff)
1 avocado , sliced
1 lime , juiced
soured cream , to serve
grated cheddar , to serve
1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
½ celery stick, finely sliced
1 small carrot , finely chopped
500g beef mince , 10% fat
3 tbsp tomato & vegetable purée
200ml passata
50ml milk

Steps:

  • Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
  • Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
  • Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it - add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.
  • Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.

Nutrition Facts : Calories 478 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

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From diabeticfoodie.com


SMOKY BLACK BEAN DIP - ATELIZABETHSTABLE.COM
Why I love Smoky Black Bean Dip. Dietary needs — this dip is dairy-free, plant-based, oil-free, gluten-free, and sugar-free; Quick and easy — it literally takes 5 minutes to whip up this black bean dip; Extra protein — peanut powder adds a boost of protein to the dip; Fiber — black beans are packed with fiber!And we can all benefit from some more fiber in our lives.
From atelizabethstable.com


SMOKY BLACK BEANS | CHIPOTLE RICE & BEANS | CHOSEN FOODS
Add the can of black beans on top of the rice. Sprinkle in the salt and onion powder and top it off with a cup of water. Give the ingredients a quick stir, then secure the lid. Set the pressure release valve to “sealed.” Pressure cook on high for 3 minutes. Once the cooking time has been completed, allow 10 minutes of natural pressure ...
From chosenfoods.com


SMOKY BLACK BEANS RECIPE | RACHAEL RAY IN SEASON
Step 1. In a medium skillet, heat the oil, one turn of the pan, over medium. Add the onion, jalapeño, garlic, cumin, pimentón, and oregano. Cook, stirring frequently, until the vegetables soften slightly, about 5 minutes. Stir in 1/2 cup of water. Cook, stirring often, until the water reduces and the onion mixture softens, about 5 minutes.
From rachaelraymag.com


SMOKY PORK AND BLACK BEAN STEW RECIPE - FOOD NEWS
Heat the oil in a large pan over a medium heat and add the chopped red onion. Sizzle for 2 minutes, then add the pork. Cook until browned, then stir in the cumin, ground coriander and smoked paprika. 2. Stir in the passata and drained black beans, put a lid on your pan and simmer for 20 minutes. 3.
From foodnewsnews.com


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