Best 6 Cumin Black Beans Recipes

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Embark on a culinary journey with our collection of Cumin Black Bean recipes, a symphony of flavors that will tantalize your taste buds and add a vibrant touch to your meals. From hearty main courses to delectable side dishes, each recipe showcases the versatility and unique character of cumin and black beans. Dive into the richness of "Cumin Black Bean Burgers," where succulent black beans harmoniously blend with aromatic cumin, creating a savory patty that's perfect for grilling or pan-frying. Indulge in the vibrant "Cumin Black Bean Tacos," a delightful fusion of Mexican flavors, where crispy tortillas cradle a filling of cumin-spiced black beans, fresh vegetables, and tangy salsa. For a satisfying one-pot meal, try our "Cumin Black Bean Soup," a comforting broth brimming with tender black beans, aromatic cumin, and a medley of vegetables, sure to warm your soul on chilly evenings. Transport your taste buds to the streets of Mumbai with our "Cumin Black Bean Curry," a fragrant dish where black beans take center stage in a creamy, cumin-infused sauce, complemented by an array of Indian spices. And for a quick and easy weeknight dinner, whip up our "Cumin Black Bean Stir-Fry," a colorful medley of black beans, crisp vegetables, and a savory cumin-soy sauce, ready in under 30 minutes. Explore these culinary creations and discover the endless possibilities of cumin and black beans, transforming your meals into flavorful adventures.

Let's cook with our recipes!

BLACK BEANS WITH CUMIN AND GARLIC



Black Beans with Cumin and Garlic image

This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.

Provided by CarolAnn

Categories     Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans black beans
4 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons olive oil
1 cup chicken broth
1 1/2 teaspoons sea salt
3 tablespoons chopped cilantro (optional)

Steps:

  • Drain and rinse black beans.
  • In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
  • Add black beans, broth and salt.
  • Reduce heat to medium-low, stirring frequently until beans are heated through.
  • OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
  • If desired, stir in the cilantro just prior to serving.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE



Cuban Black Beans and Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

Steps:

  • Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
  • In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
  • Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
  • Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
  • 1 1/2 tablespoons butter
  • 1 tablespoon cumin seeds
  • 3 cups uncooked basmati rice
  • 2 small limes, juiced
  • 6 cups cold water
  • 2 teaspoons salt
  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

CUMIN BLACK BEANS AND RICE



Cumin Black Beans and Rice image

This cumin black beans and rice dish is perfect with jerk chicken!

Provided by Christine Westrom

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) can chicken broth
1 ¼ cups water, or as needed
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon cumin seeds
1 cup long-grain rice
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Pour chicken broth into a 4-cup liquid measuring cup. Add water to measuring cup until the liquid measures 3 cups. Set aside.
  • Heat oil in a large saucepan over medium-high heat. Add garlic and cumin; cook for 30 seconds. Stir in rice. Add chicken broth and water mixture, salt, and pepper; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
  • Stir in beans. Cover and heat until beans are hot, about 2 minutes more.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 37 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 759.5 mg, Sugar 0.4 g

CUMIN BLACK BEANS



Cumin Black Beans image

Categories     Bean     Onion     Side     Vegetarian     Quick & Easy     Orange     Spice     Healthy     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 onion, chopped
1 tablespoon vegetable oil
3/4 teaspoon ground cumin
a 16- to 19-ounce can black beans, rinsed and drained
2 tablespoons fresh orange juice
1 tablespoon chopped fresh coriander

Steps:

  • In a small saucepan cook onion in oil over moderately high heat, stirring occasionally, until softened and browned lightly. Add cumin and cook, stirring, 1 minute. Stir in beans and orange juice and cook until beans are heated through and most liquid is evaporated. Stir in coriander.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA



Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 45

2 cups olive oil
2 cloves garlic, crushed
2 shallots, thinly sliced
1/2 teaspoon black peppercorns
4 slices lemon
3 sprigs fresh thyme
18 whole shrimp, cleaned and deveined
3 cups baby arugula
1 cup radishes, thinly sliced
1 cup watercress
1/4 cup assorted olives, cut in slivers
3 tablespoons olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper
Olive Tortillas, recipe follows
Cumin Scented Black Beans, recipe follows
Tomatillo Avocado Salsa, recipe follows
4 ounces queso fresco, crumbled
Lime Sour Cream, recipe follows
Fresh cilantro sprigs, for garnish
6 lime wedges, for garnish
2 1/2 cups all-purpose flour, plus more for rolling
1/2 cup vegetable shortening (3 1/2 ounces)
2 tablespoons pitted and finely chopped kalamata olives
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
2 teaspoons ground toasted cumin seeds
1/2 teaspoon hot red pepper flakes
8 ounces cooked black beans
Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced
8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
3 scallions, finely chopped
1 jalapeno pepper, seed and minced
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper
1 cup sour cream
Zest and juice of 1 lime
Salt and freshly ground black pepper

Steps:

  • For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
  • Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
  • Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
  • For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
  • To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
  • In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  • Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
  • Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
  • To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
  • In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
  • To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
  • Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
  • Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

CUMIN CHICKEN WITH BLACK BEANS



Cumin Chicken with Black Beans image

Quick and tasty cumin chicken dish. For a heartier meal, serve on top of brown rice.

Provided by prairiegal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 14

2 skinless, boneless chicken breast halves
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 tablespoons olive oil
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup chopped red onion
½ cup chopped red bell pepper
1 (29 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, or more to taste
3 tablespoons water
4 tablespoons chopped fresh cilantro
2 teaspoons red wine vinegar
salt and ground black pepper to taste
1 avocado, sliced

Steps:

  • Place chicken between 2 sheets of plastic wrap. Pound to 1/2-inch thickness using a mallet. Combine cumin and cayenne in a small bowl and rub over chicken.
  • Heat oil over medium heat in a large skillet. Cook and stir chicken in the hot oil until browned and no longer pink in the center, about 4 minutes per side. Transfer chicken to a cutting board.
  • Return the skillet with its drippings to medium heat. Add diced tomatoes, onion, and bell pepper. Cook and stir for 1 minute. Stir in beans, corn, and water until just heated through, 1 to 2 minutes. Remove from heat.
  • Transfer tomato mixture to a serving bowl and toss with cilantro and red wine vinegar. Season with salt and pepper. Slice chicken and arrange with avocado on top of beans.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 53 g, Cholesterol 32.3 mg, Fat 16.7 g, Fiber 20.1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 1145 mg, Sugar 3.4 g

Tips:

  • Choose the right beans: Use dried black beans for the best flavor and texture. If using canned beans, rinse and drain them thoroughly before using.
  • Soak the beans: Soaking the beans overnight or for at least 8 hours helps to reduce cooking time and improve digestibility. You can also use the quick-soak method: Bring the beans to a boil in a large pot, then remove from heat and let stand, covered, for 1 hour. Drain and rinse the beans before using.
  • Use a variety of spices: Cumin is the star of this dish, but don't be afraid to experiment with other spices, such as chili powder, paprika, or cayenne pepper. You can also add a bay leaf or two for extra flavor.
  • Cook the beans until they are tender: The beans should be cooked until they are tender but still hold their shape. This usually takes about 1 hour, but may take longer depending on the type of beans you are using and the altitude at which you are cooking.
  • Serve the beans with your favorite sides: Cumin black beans are a versatile dish that can be served with a variety of sides. Some popular options include rice, tortillas, cornbread, or salad.

Conclusion:

Cumin black beans are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a good source of protein, fiber, and iron. With a few simple tips, you can make perfect cumin black beans every time. So what are you waiting for? Give this recipe a try today!

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