Black Beans

Costa Rican Gallo Pinto

April 4, 2013 By Dr. Manny Alvarez 1 Comment

Any visitor to Costa Rica will learn about breakfast Tico-style—which always include Gallo Pinto. This can be enjoyed throughout the day of course, but the Costa Ricans consider it a breakfast first and foremost! Gallo Pinto is made differently from home to home, this comes from Arlen’s stay at her friend’s casa in San José. As Vivian Vargas taught her, the best rice to use for this dish is leftover white rice, but here we recommend the nutritionally richer choice of brown rice. This dish has two of my Latin powerfoods, garlic and cilantro. It also has bell pepper, onions, black beans and brown rice.

Read Related: Mashed Yucca with Garlic Sauce

GALLO PINTO
Serves: 4

Ingredients
2 TBSP olive oil
2 cloves of garlic, minced
½ TSP fresh ginger, minced (according to taste)
½ red onion, chopped
1½ cups of cooked and drained black beans (if you make the beans, save the bean stock)
1½ cups of cooked brown rice, at room temperature or warm
1 TBSP Salsa Lizano or Worcestershire sauce
Kosher salt and freshly ground black pepper
2 TBSP fresh chopped cilantro

Instructions

Heat the olive oil in a medium saucepan over medium-high heat (until the oil is hot, but not smoking).
Add the garlic, ginger, and onion and cook, stirring frequently. (Lower the heat if the onions starts to brown.) After the onions starts to wilt, about 2 minutes, add the red pepper and saute until softened, about another 3 minutes.
Add the beans, and cook just until the beans warm, about 2 minutes. Turn off the heat and set aside.
Pour the rice into a large bowl. Stir in the bean mixture and mix well. Add the Salsa Lizano (or Worcestershire) and mix well. Add salt and pepper to taste. Stir in the cilantro, and serve—with or without scrambled eggs and a side dish of fresh fruit (preferably tropical!)

This recipe was originally published in The Hot Latin Diet by Dr. Manny Alavarez (Celebra) and is available for purchase here.

Filed Under: Breakfast, Recipes Tagged With: Black Beans, Rice

Lorena Garcia’s Black Bean & Jalapeño Hummus with Fresh Herb Drizzle

January 2, 2013 By Lorena Garcia Leave a Comment

Black beans are one of the staple ingredients of South America because they are so very versatile, healthy, and affordable. In this recipe, the flavor of hummus is punched up with jalapeños, and traditional chickpeas are replaced with black beans.

The hummus has a deep, rich color, wonderfully creamy texture, and a bright taste from all of the fresh herbs. Try it on a sandwich instead of mayonnaise, or with raw vegetables. If you use canned beans instead of cooking your own, be sure to rinse them under cold water first— it removes much of the sodium.

Read Related: Estefan’s Black Beans (Frijoles Negros)

BLACK BEAN & JALAPEÑO HUMMUS WITH FRESH HERB DRIZZLE
Makes: 1½ cups

Ingredients
1¼ cups cooked black beans
2 TBSP tahini sesame paste
1 jalapeño, halved, seeded, and finely chopped
½ small tomato, seeded and finely chopped
1 large garlic clove, halved
1½ TBSP fresh lemon juice
1½ TSP sweet paprika
1½ TSP ground cumin
Pinch of kosher salt
1/3 cup extra-virgin olive oil
2 TBSP herb infused olive oil

Instructions

Place black beans, tahini, jalapeño, tomato, garlic, lemon juice, paprika, cumin, and salt in bowl of food processor and pulse until well combined, using rubber spatula to scrape down sides of bowl as necessary.
With machine running, drizzle in olive oil, processing until the mixture is completely smooth and well combined. Scrape hummus onto a medium plate and use back of spoon to smooth out; make small well in center.
Pour 1 TBSP herb infused olive oil into center of hummus and drizzle remaining 1 tablespoon over the top.

This recipe was originally published in Lorena Garcia’s New Latin Classics (Ballantine) and is available for purchase here.

Learn more about Lorena Garcia.

Filed Under: Appetizers, Recipes Tagged With: Black Beans, Dips, Entertaining

Black Bean Quesadillas

September 26, 2012 By Goya Leave a Comment

Quick Vegetarian Quesadillas
For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook. The results: the same gooey taste we crave, plus more!

BLACK BEAN QUESADILLAS
Serves: 4
Prep Time: 5 minutes
Total Time: 15 minutes

Ingredients
1 cup GOYA® Pico de Gallo
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
½ cup shredded Monterey jack cheese
2 tbsp. finely chopped fresh cilantro
4 10” GOYA® Flour Tortillas Burritos
1 tsp. GOYA® Extra Virgin Olive Oil
GOYA® Salsita (optional)

Instructions

Using small-hole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half.
Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
Cut quesadillas into wedges. Serve with Salsita, if desired.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Filed Under: Healthy Options, Quick & Easy, Recipes Tagged With: Black Beans, Cheese, Snacks

Mar’s Black Bean Salad

June 16, 2012 By Mar Jennings Leave a Comment

Mar’s Black Bean Salad TV host and lifestyle expert Mar Jennings sure knows his way around Latino-flavored food. Here is his summer salad that combines a staple of Latino cuisine—black beans—with cilantro, lime juice, and an array of other warm weather favorites. Plus, it makes great friends with grilled fish, chicken, or beef!

Mar Jennings tells Mamiverse Food, “There is no mayonnaise so you don’t have to worry about it spoiling in the summer heat. And lastly, it’s fabulous served with tortilla chips as a dip or with rice as a nice lunch or simple supper. It keeps in the fridge for days and actually gets better the more it marinates.”

BLACK BEAN SALAD

Ingredients
2 scallions, chopped
1 medium carrot, peeled and diced
1 red or orange pepper, seeded, cored and diced
1 jalapeno pepper, chopped (with seeds for heat)
2 stalks celery, diced
¼ cup fresh cilantro, chopped
3 TBSP fresh lime juice (about one lime)
3-4 TBSP olive oil
½ TSP sea salt (to taste)
Fresh black pepper to taste
1 can black beans, rinsed and drained
1 can corn, drained

Instructions

In a large bowl, mix chopped vegetables, beans and corn. Add lime juice, olive oil, salt, pepper and cilantro. Toss and serve. The salt will cause the vegetables to release water so it is best not to salt the salad if you are making it in advance.

Additional Notes from Mar

Tomato Salsa
To make this salad into a zesty tomato salsa to eat with chips or to top burritos or tacos, simply add 2 or 3 fresh tomatoes that have been seeded, cored and diced, or one can diced tomatoes.

Canned whole tomatoes can be used as well. Put them in a food processor or blender and pulse for a second or two into a rough chop. Adjust the salt and pepper.

Mango Salsa
Add diced mango to this bean salad to create a fabulous base or side dish for grilled fish, chicken or pork tenderloin.

Learn more about Mar Jennings.

Filed Under: Healthy Options, Recipes, Soups & Salads Tagged With: Black Beans, Sides

Delicious Dips for Summer Entertaining!

June 5, 2012 By Goya Leave a Comment

As summer approaches and we spend more time around the grill, here are two simple and delicious favorites your guests will love. Bursting with flavor, these two classic dips make great accompaniments to grilled summer food.

For a vibrant, healthy black bean dip that’s perfect for any-time entertaining, simply whip together GOYA® Black Beans with aromatic spices like garlic and cumin, a splash of tangy lemon juice and a drizzle GOYA® Extra Virgin Olive Oil. For an even healthier version, use GOYA® Low-Sodium Black Beans. You’ll love how quickly this bean dip comes together and your guests will feel good about going back for seconds!

ZIPPY BLACK BEAN DIP
Makes: 2½ cups
Prep Time: 5 minutes
Total Time: 10 minutes

Ingredients
2 cans (15.5 oz each) GOYA® Black Beans or Low-Sodium Black Beans, drained and rinsed
¼ small red onion, finely chopped (about ¼ cup)
¼ medium tomato, finely chopped (about ¼ cup)
¼ cup packed fresh cilantro
1 TBSP GOYA® Minced Garlic
1 GOYA® Pickled Jalapeño, seeded and finely chopped (about 1 tbsp.), (optional)
¾ TSPGOYA® Ground Cumin
2 TBSP GOYA® Extra Virgin Olive Oil
1 TBSP GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
Assorted cut vegetables, for serving

Instructions

In bowl of blender or food processor, combine beans, onions, tomatoes cilantro, garlic, jalapeño, if desired, cumin, olive oil and lemon juice. Puree until smooth, about 2 minutes; season with adobo.
Transfer bean dip to bowl; season with Adobo, to taste. Serve with vegetables.

Read Related: Traditional Mexican Guacamole

Queso Fundido is Mexico’s version of cheese fondue. This one is loaded with smoky, brick red GOYA® Chorizo and speckled with fiery GOYA® Jalapeño Peppers. Spoon the piping hot cheese dip into warm corn tortillas for a traditional, delicious appetizer that will be on the table in 20 minutes, flat!

MEXICAN MELTED CHEESE DIP
Serves: 4
Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients
1 TBSP GOYA® Extra Virgin Olive Oil
½ cup finely chopped onion (about ½ medium onion)
1 3.5 oz pkg. GOYA® chorizo, finely chopped
1 GOYA® Jalapeño Pepper, finely chopped (about 1 tbsp.)
2 TSP GOYA® Minced Garlic
2 TBSP GOYA® Chipotle Sauce
2 pkg. (7 oz each) GOYA® Gouda Cheese, shredded or 1 lb. shredded Monterey
Jack or mozzarella cheese
1 pkg. (10 oz) GOYA® Corn Tortillas, warmed

Instructions

Heat oven to 350° F. Heat oil in medium sauté pan over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add chorizo, cook until lightly browned, about 2 minutes. Add jalapeno pepper and garlic, cook until fragrant, about 1 minute more. Stir in chipotle sauce; remove from heat.
Meanwhile, fill 9” x 13” glass baking dish halfway with water. Place 8” x 8” glass baking dish inside to create a bain marie. Place shredded cheese in smaller dish. Top cheese with chorizo mixture; cover tightly with aluminum foil.
Bake until cheese melts, about 10 minutes. Serve hot with warm tortillas.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Appetizers, Hosting and Holidays, Recipes Tagged With: Black Beans, Cheese, Dips

Chipotle Black Bean Soup

April 29, 2012 By Goya Leave a Comment

Chipotle Black Bean Soup-Goya CHIPOTLE BLACK BEAN SOUP
Serves: 6
Prep time: 10 minutes
Total time: 30 minutes

Ingredients
3 cans (15.5 oz. each) GOYA® Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®
Chipotle Chiles in Adobo Sauce
2 tbsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 TSP GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
½ TSP GOYA® Ground Cumin
1 GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 TBSP roughly chopped fresh cilantro

Read Related: Zippy Black Bean Dip

Directions

In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
Divide soup evenly among servings bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Filed Under: Recipes, Soups & Salads Tagged With: Black Beans, Sides

Estefan’s Black Beans (Frijoles Negros)

April 29, 2012 By Emilio Estefan Leave a Comment

Few things are as truly Cuban as black beans. The Taino native who lived in Cuba cultivated and ate black beans long before Christopher Columbus sailed across the Atlantic and “discovered” them. But it took Spanish and African influences to turn black beans into the traditional Cuban dish we know as frijoles negros today. We like our beans nice and tender, and unlike the way the island natives made them, we add dry cooking wine to give them a distinctive flavor.

What gives Cuban black beans their unique taste, though, is the sofrito, a sautéed blend of onions, garlic and green pepper. No Cuban meal is complete without a side of black beans.

Read Related: Grilled Mojo Pork Chops

ESTEFAN’S BLACK BEANS
Yield: 8 to 10 servings

Ingredients
1 lb black beans
10 cups water
1 large green bell pepper, cored, seeded and halved
5 cloves of garlic, 4 of them crushed (using a garlic press or mortar and pestle)
2/3 cup olive oil
1 bay leaf
¾ TSP oregano
Salt to taste
Cumin powder to taste (optional)
½ cup dry white wine (optional)

Instructions

Rinse the beans thoroughly and remove any debris. Place the rinsed beans in a large covered pot of Dutch oven. Add the water, cover, and let sit overnight or for at least 6 hours.
Set stove on medium high and bring the beans to a boil. Add one of the green pepper halves, one of the onions halves, and a garlic clove. Cover, and reduce heat to low, and cook for 45 to 60 minutes or until the beans become tender.
Meanwhile, finely chop the remaining halves of the green pepper and onions to be used in the sofrito that will be added to the beans for flavoring. In a large skillet, heat the olive oil over medium high heat until fragrant. Then add the chopped onions and crushed garlic, and stir-fry for 3 to 4 minutes, until the onions are translucent. Add the chopped green pepper and cook for another 2 minutes, stirring constantly. Remove the pan from the heat.
Once the beans are tender (see step 2), fold the bean-sofrito mixture into the rest of the beans, and add the bay leaf, oregano, salt, cumin powder (if desired), and vino seco. Cover and allow the beans to simmer for another 30 to 45 minutes. If desired, stir in the vinegar during the last 10 to 15 minutes. (If you prefer “thicker” beans, uncover the beans during the last 10 to 15 minutes of cooking, but stay close and keep an eye on them so as not to end up with black bean cake!)
Remove the discard the bay leaf. Serve the beans piping hot over rice.

This recipe was first published in Estefan Kitchen (Celebra) and is available for puchase here.

Filed Under: Family Night Faves, Menus Tagged With: Black Beans, Sides