Explore by Tags

Entries tagged with 'black beans'

Cuban Beef Casserole with Black Beans and Cumin Rice

Serious Eats Jennifer Olvera 2 comments

Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole. More

Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

Serious Eats Jennifer Segal 14 comments

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits. More

Macaroni and Cheese with Black Beans and Chipotle

Serious Eats J. Kenji López-Alt 16 comments

Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies. More

Easy Pork and Three Bean Chili

Serious Eats J. Kenji López-Alt 27 comments

An easy 1-pot pork and three-bean chili with a rich, balanced chili flavor. More

Clams with Black Bean Sauce, Bok Choy, and Noodles

Serious Eats Nick Kindelsperger Post a comment

The idea to add noodles to the classic Chinese dish of clams with black bean sauce isn't exactly a huge leap from the original, but it takes some effort to achieve the right balance between the sauce, the shellfish, and the noodles. It wasn't until I added some bok choy that it really worked. More

Roast Turkey and Black Bean Quesadillas

Serious Eats J. Kenji López-Alt 3 comments

Crispy fried quesadillas made with leftover roast turkey and canned black beans. More

Sweet Potato and Black Bean Chilaquiles

Serious Eats Lauren Rothman 3 comments

This Mexican "lasagna" has a mix of roasted sweet potatoes, black beans and green onions that is sweet and subtly spicy. More

Frijoles Molidos (Refried Beans)

Serious Eats María del Mar Sacasa 6 comments

Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions. More

Vegan: Chilaquiles with Pepitas, Charred Corn, and Black Beans

Serious Eats J. Kenji López-Alt 10 comments

Note: Prep time can be significantly reduced if you use store-bought salsa verde. One 12-ounce jar is sufficient for this recipe. This recipe will produce more salsa verde than necessary. Extra salsa verde can be stored in the fridge in... More

Guacamole with Charred Corn, Black Beans, and Scallions

Serious Eats J. Kenji López-Alt 1 comment

The beans, corn and scallions adds extra texture to the standard avocado mash. More

30-Minute Black Bean Soup

Serious Eats J. Kenji López-Alt 11 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Chipotle Bean Soup with Bacon

Serious Eats Nick Kindelsperger 8 comments

Black Bean Ice Cream

Serious Eats Ethan Frisch 3 comments

In this recipe, I've adapted the red bean model to a Central American context, using black beans instead of red, and flavoring with cinnamon, piloncillo, and a splash of dark rum. More

Eat For Eight Bucks: Black Bean and Sweet Potato Chili

Serious Eats Phoebe Lapine and Cara Eisenpress 22 comments

In this version, black beans get beefed up with chunks of sweet potatoes. The result is rich, sweet, and spicy, and should you be cooking for a group of your friends for the Super Bowl, it could be the perfect cheap option to impress your guests, even the guys. More

Healthy & Delicious: Black Bean Soup

Serious Eats Kristen Swensson Sturt 7 comments

Maintaining a healthy diet is difficult under any circumstances. When you're moving, it's nearly impossible. Your home is a mess, your cooking gear is packed, and takeout is just so much easier. However, this black bean soup adapted from Mark Bittman's How to Cook Everything is excellent under any circumstances, and particularly good for movers. More

Dinner Tonight: Huaraches with Black Beans and Radish

Serious Eats Nick Kindelsperger 3 comments

Huaraches are flattened ovals of masa that get their name from the Mexican sandal. They are kind of like larger sopes without sides, and can be topped with just about anything. The first ones I encountered were straight-off-the-griddle from a cart in Parque El Llano in Oaxaca, Mexico. The tender huaraches were slightly blackened from the griddle, just like my favorite pizzas, and topped with a fiery salsa balanced by tender mushrooms and cream. I've been dreaming of them lately, so I really couldn't pass up this version of the dish from Rick Bayless's newest cookbook. More

Eat for Eight Bucks: Tortilla Soup

Serious Eats Robin Bellinger 5 comments

I've made plenty of tortilla soups from cookbooks over the years, but none has pleased me as much as the simple one I improvised last week. Although my gut tells me that means it was the kind of success that comes only when the planets are aligned, I want to share the recipe because it's an ideal one for fridge-clearing. It's so flexible that it could be called tortilla soup with or without tortillas. More

Dinner Tonight: Tlacoyo Masa Pockets

Serious Eats Blake Royer 7 comments

Tlacoyos are Mexican cornmeal dough pockets similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?) Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. More

Cook the Book: Strip Steak with Black Beans, Corn, and Cilantro

Serious Eats Caroline Russock 2 comments

Instead of mashing up my usual mess of potatoes to go along with the hefty New York strip I had sitting in the fridge, I decided to take a cue from The Gloriously Gluten-Free Cookbook by Vanessa Maltin and pair my steak with a cool salad of black beans, corn, tomatoes, and cilantro. More

More Posts