BLACK CLOVES RECIPES

Name: Abuelo Peláez’s Frijoles Negros (Black Beans)
Total time: 2 h 40 min
Yield: About 8 cups
Cuisine: mexican
Ingredients: 1 pound dried black beans, rinsed thoroughly; 1 tablespoon extra virgin olive oil; 1/2 large white onion, chopped; 1 green bell pepper, chopped; 4 to 5 garlic cloves, crushed; 1 bay leaf; 1/4 cup extra virgin olive oil; 1/2 large white onion, finely chopped; 1 green bell pepper, finely chopped; 3 garlic cloves, finely chopped; 1 bay leaf; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1 teaspoon black pepper, plus more to taste; 1 and 1/2 teaspoons salt, plus more to taste; 2 tablespoons sherry vinegar; 1/2 cup dry white wine; 1/4 cup green olives stuffed with pimentos, thinly sliced; 1 teaspoon sugar; Cooked white rice for serving (optional)

ABUELO PELáEZ’S FRIJOLES NEGROS (BLACK BEANS) RECIPE - NYT ...

Abuelo Peláez’s Frijoles Negros (Black Beans) Recipe - NYT ... image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Total Time 2 hours 40 minutes

Yield About 8 cups

Number Of Ingredients 20

Ingredients

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

In a large pot, soak beans overnight in 10 cups of water.
Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http//schema.org, Calories 246, UnsaturatedFatContent 6 grams, CarbohydrateContent 33 grams, FatContent 8 grams, FiberContent 8 grams, ProteinContent 10 grams, SaturatedFatContent 1 gram, SodiumContent 258 milligrams, SugarContent 3 grams

SPICY BLACK BEAN VEGETABLE SOUP | ALLRECIPES

Spicy Black Bean Vegetable Soup | Allrecipes image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Allrecipes Member

Categories Vegetable Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, CarbohydrateContent 26.9 g, FatContent 3.4 g, FiberContent 7.8 g, ProteinContent 7.6 g, SaturatedFatContent 0.4 g, SodiumContent 683.4 mg, SugarContent 4.3 g

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