-quart Dutch oven, combine black beans and water.
Bring to
Place black beans into a large container and
refer less spice.
Boil black beans with 2 cups water in
Place beans in a pressure cooker with
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.
Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.
Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
Rinse and file over beans. Soak in water to cover
In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
If using dried beans, soak the beans overnight in cold water. Drain
Cover dry beans with water and let stand
Drain and rinse the black beans, reserving 1/4 cup of the liquid from the can.
Put the beans, peppers, cilantro, madeira, bean water, and 1/4 cup of water into a small pot.
Bring to a boil and simmer merrily, uncovered, until the liquid has reduced and is a little gooey, 10 minutes or so. The result should be beans in a flavorful sauce, not dry beans or soupy beans.
Season to taste.
Prepare black beans: Heat olive oil in medium
nd chopped chipotle. Add the black beans to the saucepan along with
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
br>Add the black-eyed peas, white and black beans, broth, melted peanut
In a 4 to 5-quart pan, over medium heat, cook onions in oil until limp and lightly browned, stirring often.
Add chicken broth, beans, tomato paste, spices and herbs.
Cover, bring to boil over high heat; reduce to simmer until beans mash easily, about 3 1/2 hours.
(Soaking beans overnight can reduce cooking time to 2 1/2 hours.)
Uncover and boil beans on high until reduced to about 5 1/2 cups, about 30 minutes, stirring to prevent scorching.
baking dish mix together drained black beans, stewed tomatoes and 1 handful
edium-low heat. Add the black beans and 2 cups of water
hickened, stirring well.
Add black beans, chickpeas and salt to taste