Best 2 Saucy Black Beans Recipes

Craving a delectable and versatile dish that combines rich flavors with a satisfying texture? Look no further than "saucy black beans"! This culinary delight offers a symphony of flavors, boasting a savory, slightly sweet, and subtly smoky profile that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating the perfect saucy black beans. With easy-to-follow instructions and a touch of culinary inspiration, you'll discover the secrets to crafting a dish that will satisfy your cravings and leave you wanting more.

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CHEESE GRITS WITH SAUCY BLACK BEANS, AVOCADO AND RADISH

Cheese Grits With Saucy Black Beans, Avocado and Radish image

Cheesy grits are a filling, versatile vegetarian staple. They can be dressed up or down, and topped with heaps of your favorite things. If you have it, Manchego provides creaminess and rich, salt flavor, but a combination of Cheddar and Parmesan works equally well. If you're using a vegan cheese, opt for one with the creamiest texture like a soy mozzarella, Cheddar or Cheddar Jack. To finish, let your favorite taco toppings guide you-avocados, radish and scallions are a surefire trifecta, but a spoonful of pico de gallo or salsa would be welcome here, too. You could also amp up the beans big time, adding chopped garlic, ground cumin or oodles more heat, but don't go so crazy that you can't pull this off on a weeknight with ease.

Provided by Sarah Copeland

Categories breakfast, brunch, dinner, easy, lunch, quick, weeknight, beans, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 3/4 cups vegetable broth or water (or any combination of both), more as needed
2 cups whole milk or cashew milk
1 cup grits or polenta
1 teaspoon kosher salt, plus more to taste
1 (28-ounce) can black beans, rinsed and drained
1/2 to 1 teaspoon ground cayenne
1/2 cup grated Manchego, Cheddar, Parmesan or vegan cheese, plus more for garnish
2 tablespoons butter, optional
2 firm ripe avocados, peeled and chopped
3 small or 1 large radish, thinly sliced
3 scallions, thinly sliced
Hot sauce and lime wedges, for serving (optional)

Steps:

In a pot, combine 2 cups of the broth or water along with the milk, grits and 1 teaspoon salt. Cook over low heat, stirring frequently, until completely tender, 20 to 25 minutes.
Meanwhile, in a small saucepan, combine the remaining 3/4 cup broth or water with the black beans and cayenne and cook over low heat, stirring occasionally, until warm and saucy. Season to taste with salt and add broth or water by the tablespoon, if desired, for saucier beans.
When the grits are tender, remove from the heat, and vigorously stir in the 1/2 cup cheese and the butter, if using, until the grits are creamy and almost fluffy.
Spoon into four bowls, and top with the bean mixture, avocado, radish and scallion. Finely grate more cheese over the top, if desired, and serve warm, with hot sauce and lime wedges if desired.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 23 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 8 grams

SAUCY BLACK BEANS

Saucy Black Beans image

Black beans are a go-to side dish for any Baja meal.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 8

Ingredients

1 twelve-ounce package dried black beans, picked over
3 tablespoons vegetable oil
1 large white onion, diced
8 cups cold water
Peel of 1 orange, pith removed (optional)
1 jalapeÃ±o pepper, sliced in half lengthwise and seeded (optional)
Coarse salt and freshly ground black pepper
Hot-pepper sauce, such as Tabasco (optional)

Steps:

Place beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse beans with cold water; set aside.
Heat the oil in a large saucepan over medium heat. Add onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and/or jalapeno, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a saucelike consistency, about 2 hours. Most of the liquid should have evaporated.
Remove from heat; remove orange peel and/or jalapeno, if using. Season with salt, black pepper, and hot-pepper sauce, if desired. Serve hot or at room temperature.

Tips:

Soak the black beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of spices: Cumin, chili powder, garlic, and oregano are all classic Mexican spices that work well with black beans. Feel free to experiment with other spices that you like, such as paprika, coriander, or chipotle powder.
Don't overcook the beans: Black beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
Add some acidity: A little bit of lime juice or vinegar can help to brighten up the flavor of black beans. You can also add chopped tomatoes or salsa.
Serve with your favorite toppings: Black beans are a versatile dish that can be served with a variety of toppings, such as cheese, sour cream, avocado, or cilantro.

Conclusion:

Black beans are a delicious, healthy, and affordable ingredient that can be used in a variety of dishes. With a little creativity, you can easily create a black bean dish that everyone will love. So next time you're looking for a new recipe, give black beans a try!