Oh, fiddlesticks! Recipe for black beans, please

[Doran]

I was off to bed. Had the computer asleep and everything, then remembered that I want to start my crockpot early tomorrow morning for dinner tomorrow night. I've got black beans soaking. A big pile of the little suckers. But, no idea what I'm going to do with them.

I need a savory recipe with basic, wholesome ingredients. Black bean soup, maybe? Sausage and beans? Bean stew? Remember, I've got lots of beans. Aren't you glad you're not visiting OUR FAMILY tomorrow night...we may be a bit...errmmm...musical. :p



TIA,
Doran

[Jean in Newcastle]

We love black beans in chili- Black Bean Chili for 4 people (double or triple as needed!) 2 cloves chopped garlic 2 chopped onions 2 tbs. chili powder 1 tsp. cumin 1 tsp. oregano 1 med. green pepper, chopped 2 c. tomatoes (canned or fresh is ok) 4 c. black beans 1 tsp. salt can add ground meat if you want. Toss it all in the crockpot. Cook on high heat about 2 hours. Cook on low heat for about 4 hours.

[Mrs Mungo]

When I make black beans I just make black beans, rice and tostones (savory fried plantains)

Here is my recipe, adapted from my Cuban friend who taught me to make them. I don't really measure but this is probably for around 16 oz of black beans:

Chop 1 small onion (red or white) and 1 bell pepper (any color will do). Sautee these with a little olive oil until they are translucent. Add the black beans with some salt, white pepper, oregano and a bay leaf. At this point my Cuban friend taught me to add 1 cup of white wine. I didn't have any one night and made it with a margarita instead, it was wonderful and even she does it that way now. Allow to cook until beans are done!

[Doran]

Thanks ladies. These sound nice. But, Jean, one of my kids is none too fond of chili, so I make it rarely. It's a tomato thing for her. Mrs. Mungo, your recipe idea intrigues me. Not only does it sound tasty, but I'm very curious about the margarita. Was it a REAL margarita, complete with tequilla, or just the mix? And about those "savory fried plantains"........:D

Doran

[Hillary in KS]

Gallo Pinto
Ingredients:
1 cup of cooked rice
1 cup of cooked beans
1 chopped onion (small)
1 small chopped red pepper
2 cloves of garlic chopped
1 tbs oil
¼ cup chopped cilantro
4 Tbs. Salsa Lizano (use Worcestershire sauce ONLY and you won't get the same taste!)
2 tbs black pepper
1 tbs seasoning

How to prepare:
1. Fry onion, red pepper, garlic, cilantro in the vegetable oil, about 3 minutes.
2. Pour in the beans and add the sauce, black pepper and seasoning. Let it cook for a few minutes, but don’t let it dry out.
3. Pour in the cooked rice and mix it with the beans

Enjoy with:
Sour Cream
Platanos maduros
Eggs (fried or scrambled )


Cheese and Bean Empanadas
Ingredients:½ lb corn flour½ lb dough flour or Maseca½ lb lard or 4 oz vegetable oil¼ lb Mozzarella cheese, grind3 tablespoon vegetable oil½ teaspoon Worcestershire sauce¼ lb chorizo sausage1 onion, chopped1 cup fried beans1 teaspoon saltDirectionsMaking the Dough FlourCombine dough flour, corn flour, and salt in a mixing bowl. Stir in water gradually until smooth. Dough must be slightly sticky.Test dough consistency by flattening a small ball between your hands. If dough edges crack, add more water. Test until edges are completely smooth.Cover dough with a damp kitchen towel.For the FillingHeat fried beans in a saucepan over medium high. Add onions, salt, and Worcestershire sauce.Heat chorizo sausage in another saucepan over medium high. Turning cook until meat is cooked.Making TurnoversRoll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 – 5 inch diameters. Brush rounds with water. Place 2 teaspoons chorizo sausage, 1 teaspoon cheese, 1 teaspoon fried beans filling on each round. Fold over and seal by crimping with a fork, making a narrow rim.Heat lard or vegetable oil in a saucepan over medium high. Add turnovers and cook turning until light brown.Serve warm.

[Doran]

Hillary these sound great -- though I'll have to try them another time. What is Salza Zizano and where do I purchase it? Ditto Platanos Maduras?

Thanks!
Doran

[Doran]

I asked my oldest pseudo-non-chili eater for her opinion. Her response was actually quite positive. "No, I like chili now, Mom. Just the last time you made it, it was a little spicy for me."

Okay, good. That makes it easier.

Thanks for all the suggestions -- I'll probably have enough beans to freeze some and try some of these next time around.

Toodles!
Doran

[Hillary in KS]

Hillary these sound great -- though I'll have to try them another time. What is Salza Zizano and where do I purchase it? Ditto Platanos Maduras?


Salsa Lizano is a Costa Rican sauce. (YUM!) Depending upon where you live, you may find it in a posh gourmet-type foody store. Or if you have lots of Latin Americans (not Mexicans) in your city, you may find it in one of their specialty markets.

For me, I ordered it from Amazon.com.
http://www.amazon.com/exec/obidos/search-handle-url/index=blended&field-keywords=salsa%20lizano&results-process=default&dispatch=search/ref=pd_sl_aw_tops-1_blended_10435656_2&results-process=default

Hillary

[Hillary in KS]

Platanos Maduros are fried plantains.

You can find plantains in your grocery store, probably. When they are nearly all black, peel them and slice them diagonally.(maybe an inch thick??) Fry them (in a single layer) in hot butter until they're very brown on one side (3-4 minutes) and then flip them over and do the same on the other sides. Then turn them on their sides and sautee a bit, and then do the other sides.

When they are yellow all the way through (cut one open to check), they're done. Put on a paper towel to drain.

Have fun!

[Mrs Mungo]

Thanks ladies. These sound nice. But, Jean, one of my kids is none too fond of chili, so I make it rarely. It's a tomato thing for her. Mrs. Mungo, your recipe idea intrigues me. Not only does it sound tasty, but I'm very curious about the margarita. Was it a REAL margarita, complete with tequilla, or just the mix? And about those "savory fried plantains"........:D

Doran

REAL margarita. I cook them long enough that the alcohol cooks out but you could use just mix if you'd prefer.

I make tostones which is a different way of making plantains than what Hillary does. For tostones you want super-green plantains.

Here's Alton Brown's recipe which is pretty typical and basic:

http://www.foodnetwork.com/food/images/spacers/spacer.gifhttp://www.foodnetwork.com/food/images/spacers/spacer.gif 2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1/2 cups vegetable or canola oil
2 green plantains


Combine water, garlic and salt in medium size glass bowl and set aside. In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water. Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

[Doran]

...And thirsty! My only problem with using the real maragita is that there'd be one less for me to consume! :D The recipe sounds fabulous -- just the kind of thing I'd love to try! Thanks for sharing.

Doran