A whole bag of black beans? Like one pound? Or more? I could see using a pound bag for serving 6 to 8 people. If you aren't cooking for a crowd, then put the bag into a Food Bank donation barrel.

We're in California, ut I'd use black beans as a side for Mexican food. Since you are in Florida, I'd assume that you see a lot of Caribbean and Cuban food, where it's also a side dish for everything. Season with a little sauted onion, garlic, some diced green chiles.

Use leftovers for easy lunch burritos, or with breakfast, make huevos rancheros.

Bobby,

Like Sushipup-how many people? Black beans and rice topped with raw sweet onions is a staple here. Or you could make black bean soup, another staple here, then make a side dish like sauteed plantains. This is starting to sound like a Cuban theme, but that's all I know about black beans. Let me know if you decide to go in the Cuban/Spanish direction, I have lots of input.

I love black beans and yellow rice. I make the following black bean recipe, with yellow rice, and serve either cornbread or crusty bread with it. It is a great meal to cook in the winter when you are having a party, especially during football season. And it is easy to take to pot-luck dinners.

LINDAÂS BEAN SOUP

This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so IÂll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you canÂt remove what is already there.

**-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) **When using black beans add 2 to 4 smoked ham hocks for great flavor.
-Bacon cut up (about ½ to 1 pound for a large pot)
-Onions & Garlic (chopped) (I use a large onion and a whole head of garlic)
-Chicken broth (about 3 32 oz. cans or cartons of broth)
-Sausage (4 or 5 links)
-Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes
-Rotel tomatoes (one or two cans)
-Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole)
-Beer (one can)
-Cilantro (one bunch; the whole bunch including stems)
-Fresh Chives and/or green onions (one bunch)
-Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs
-Cumin (1/4 cup)
-Cayenne Pepper (one tablespoon)
-Chili Powder (1/4 cup)
-Salt & Pepper (freshly ground) to taste
-Green Pepper (optional)
-Rice (Optional)

I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you donÂt overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean.

**When using black beans add 2 to 4 smoked ham hocks for great flavor.

Bobby,
When I want a quick and simple meal, I make rice in the bottom of a double boiler and heat a can of black bean soup (choose an authentic brand) in the top of the double boiler. I add a splash of sherry to the soup and then serve with chopped red onions and sour cream.
comfort food to me.
jo

A whole bag of black beans? Like one pound? Or more? I could see using a pound bag for serving 6 to 8 people. If you aren't cooking for a crowd, then put the bag into a Food Bank donation barrel.
The whole bag doesn't have to be used at once. Just like when you buy a bag of rice, you take out what you need and save the rest for later.

Bobby, the black beans like all beans will need some soaking time before cooking - overnight is best but you can speed it up by bringing the soaking water to a boil and then letting it sit.

Beans and rice provide a good balance of protein so they can be the main dish. There are lots of recipes for black bean soup. You can put some rice in the bowl and then spoon the soup over it.

You could also saute bell peppers and onions (like for fajitas) and make a burrito with the beans, rice, veggies and salsa. Cheese, avocado or sour cream can be added depending on how decadent you want to be.

It is a 12 ounce bag. To serve four people. I was thinking spanish theme too... just didn't know where to go with it!

I cook black beans and package them in cup servings for the freezer. Works well.
I like black beans cooked with some olive oil, garlic, onion and chili powder and a few of them mashed to thicken the pot. Then serve on the side of yellow rice with some grilled chicken and sour cream.

F'r cryin out loud...
Just cook the beans!
Soak them for a few hours and then pour off the purple water...
Dump that pound of beans into a pot and add enough chicken broth to cover...in reality if you don't have a lot of home made, just use a qt of Progesso and enough water to cover....then add "some" ...maybe a 1/4 cup, chopped onion. "lots" of garlic...maybe 4 cloves chopped, "some" bell peppers...about 1/4 cup chopped.
Cook for a long time in a covered pot adding more water if things begin to get dry.....and when the beans begin to fall apart, add 1/4 cup dry sherry wine....and if you like hot stuff....some canned chopped jalapenos.
Serve with corn bread.
OR....you could not add the water as it begins to cook down....and when they are soft....mash the beans`and serve as a dip with chips and sour cream.
Linda C

I love black bean soup the way Linda (ltcollins) suggested. I also like them as a side to any kind of mexican dish like you would use pintos. But, my fave is definitely soup! And the garnishes are a must have! For me that would be sour cream, cilantro, and pico de gallo. yummm I love this soup with a side of cornbread - any kind.

In addition to using the black beans in soup or combined with rice, they're good in a salad with grilled or roasted corn, sweet or hot peppers and diced tomatoes. My favorite black bean recipe is this one from Molly Katzen's "Vegetable Heaven" and I serve it as an entree rather than a side dish.

BLACK BEANS IN MANGO SAUCE

1 1/2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 Tbs. minced fresh ginger
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste

Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.

Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.

Good served with plain cooked white or brown rice.

Cuban Shredded Pork

Ingredients
1 1/2 pounds boneless pork chops
1 pint water to cover
1 lime, juiced
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste

2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1 lime, juiced
1/4 cup chopped fresh cilantro

Directions
1 In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
2 Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
3 In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
Serve with Black Beans and rice

GRANDPA ARROYO'S CUBAN BLACK BEANS & RICE

2 lbs. black beans
2 lg. bell peppers
1 c. olive oil
1/2 c. sugar
2 lg. onions
8 oz. diced pimentos
1 c. vegetable oil
1 1/2 c. sherry
1 1/4 to 1 1/2 c. vinegar (to taste)
2 c. rice
Salt & pepper to taste
Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth.
Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burritos.

Angela's recipes look really good!!!!!

Actually, I think that I got these from Marlen years ago. RIP!

I copied this recipe for Cuban black beans from here, and it has become a favorite of mine. I've made it many times, but I omit the ham, and I make only half a recipe at a time:

Cuban Black Beans

2 cups Black turtle beans (I didn't measure I used a 1# pkg)
2 green peppers (1 whole the other diced)
6 quarts water
3 TBSP Evoo
2 ham hocks (I used a 1/2 lb hickory smoked bacon) or turkey legs/thighs
2 cups thinly sliced onion
6 garlic cloves minced
3 TBSP tomato paste (I used the whole can)
1 tsp ground cumin
1 tsp ground oregano
3 bay leaves cracked
1 TBSP salt to taste
1 Tsp ground pepper
3 TBSP chopped cilantro (optional)
1/2 cup red wine vinegar
Soak beans overnight with whole pepper.
Remove pepper, keep beans in water.
Saute Evoo, bacon or ham, onion, diced pepper, and garlic until veggies are soft. add to beans, add tom paste, cumin, oregano, bay leaves, and S&P. Bring to a boil and then simmer until beans are tender and sauce thickens. Serve over rice.
I soaked the beans in my crock, sautéed the veggies and bacon, threw in the spices and tom paste, then added it to the crock and simmered for 3 hours on high. 10 minutes before serving add 1/2 cup red wine vinegar or lime juice. It was quite good. We frequent a mom & pop Cuban restaurant in Somerville and this ranks right up there with their fare.

I do a quick soak for the beans, which is to cover them with triple height of water, bring to a boil, simmer for two minutes, and then let rest covered off heat for one hour. This takes the place of soaking overnight.

Lars