Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole.
'black beans' on Serious Eats
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.
Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies.
An easy 1-pot pork and three-bean chili with a rich, balanced chili flavor.
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.
Crispy fried quesadillas made with leftover roast turkey and canned black beans.
This Mexican "lasagna" has a mix of roasted sweet potatoes, black beans and green onions that is sweet and subtly spicy.
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.
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos--charred to add some bitter,...
The beans, corn and scallions adds extra texture to the standard avocado mash.
[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...
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.
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.
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.
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.
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.
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.