Best 6 Peruvian Pickled Black Beans Recipes

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SPICY BLACK BEANS



Spicy Black Beans image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

PERUVIAN MASHED BEANS



Peruvian Mashed Beans image

Once beans are fully cooked you can eat whole or mashed. Do not throw out liquid right away.

Provided by sonia Capacete

Categories     Side Dish

Time 1h40m

Yield 8

Number Of Ingredients 7

1 (16 ounce) bag dry Peruano (Peruvian) beans
3 quarts water, or as needed
1 onion, halved
3 cloves garlic
2 tablespoons chicken bouillon (such as Knorr®)
salt and ground black pepper to taste
¼ cup canola oil

Steps:

  • Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
  • Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
  • Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 39.4 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 16 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 312.5 mg, Sugar 1.5 g

PERUVIAN PICKLED BLACK BEANS



Peruvian Pickled Black Beans image

This is an interesting recipe from Gourmet magazine October 1989. I have not tried it yet. I am posting interesting recipes from my back issues of Gourmet as I simply cannot keep them any more.

Provided by Chef Regina V. Smith

Categories     Black Beans

Time P1DT1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups dried black beans, 1 pound, picked over, soaked in water overnight and rinsed well
2 large sweet onions, cut into 1/4 inch thick rounds
2/3 cup red wine vinegar
3 tablespoons vegetable oil
1/2 teaspoon ground annatto seed (available at Hispanic markets and specialty stores)
1/2 lb cooked ham, cut into 1/4 inch dice (about 1 cup)
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 tablespoons canned chipotle chiles, diced
2 hard-boiled eggs, chopped coarse
1/2 cup pitted black olives, chopped coarse
fresh coriander leaves, chopped, if desired
thinly sliced green onion, if desired

Steps:

  • In a large saucepan combine the black beans with lightly salted water to cover, bring the water to a boil, and simmer the beans for 1 hour or until they are tender but still hold their shape.
  • While beans are cooking, in a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl combine the onions wih the vinegar.
  • In a large skillet heat the oil over moderate heat until it is hot but not smoking, add the ham, the annatto powder, the garlic, cumin and the chipotle and cook the mixture, stirring, for 3 minutes.
  • Add the well drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Tranfer it to a shallow serving dish. (A shallow dish allows the liquid to be absorbed by the beans.) Let the mixture cool, stirring occasionally.
  • Garnish the bean mixture with the chopped hard boiled eggs, chopped black olives, coriander leaves and green onions. Serve at room temperature.

Nutrition Facts : Calories 671.7, Fat 26.2, SaturatedFat 6.4, Cholesterol 159.3, Sodium 232.8, Carbohydrate 70.5, Fiber 16.5, Sugar 5.8, Protein 40.4

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

PERUVIAN BEAN SALAD



Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

Steps:

  • In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
  • Whisk in oil.
  • Drain and rinse beans, then place in a large bowl.
  • Add pepper, avocado, tomatoes and parsley.
  • Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
  • Cover and refrigerate up to 2 days.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

SPICY BLACK BEAN SALAD



Spicy Black Bean Salad image

Great with tortilla chips. Serve chilled.

Provided by Kelly Michael Hammer

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 25.3 g, Fat 11.6 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 1.6 g, Sodium 805.2 mg, Sugar 2.5 g

Tips:

  • Start with high-quality black beans: Look for plump, unwrinkled beans without any blemishes or discoloration.
  • If using dried beans, be sure to soak them overnight before cooking.
  • Use a variety of spices and seasonings to create a flavorful marinade. Common Peruvian spices include cumin, oregano, paprika, and chili powder.
  • Allow the beans to marinate for at least 4 hours, or overnight for best flavor.
  • When cooking the beans, simmer them gently until they are tender but still hold their shape.
  • Garnish the beans with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

Peruvian pickled black beans are a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. They are also a good source of protein, fiber, and vitamins. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting way to enjoy black beans, give this recipe a try!

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