Black beans

Recipes for black beans

1 cup dried black beans, soaked
1 onion, chopped
2 cloves garlic, chopped
11/2 tbsp oil
6 tomatoes, chopped
½ tsp tabasco sauce
salt to taste
2 tbsp chopped fresh coriander

Cook and drain the beans. Saute onion and garlic in oil over medium-high heat until onion is almost translucent but still firm. Add tomatoes and cook several minutes longer. Add and combine beans, tabasco and salt. Cover and cook 2-3 minutes, or until beans are heated through. Remove from heat and stir in half the coriander. Transfer to a serving dish and sprinkle with remaining coriander.

1lb dried black beans
5 pints water
1lb ham hocks, cracked
2 stalks celery, chopped
2 cloves garlic, crushed
2 large onions, chopped
½ tsp pepper
¼ tsp ground allspice
3 stock cubes, vegetable
3 tablespoons tomato paste
½ cup dry red wine or 3 tablespoons lemon juice
1 lemon, thinly sliced
2 cups sour cream

Rinse beans. Combine with water in a very large pan and bring to a boil for 2 minutes. Cover and set aside for one hour. Add ham, celery, garlic, onion, pepper, allspice, and stock cubes. Cover and simmer for 2 to 3 hours or until beans mash readily.
Remove ham and set aside. Then stir tomato paste and wine into
Beans. Whirl part of the soup at a time in a blender until smooth. Then return pureed beans to the pan. Dice ham (discarding skin and bones) and return to soup. Season only if necessary. Reheat soup to boiling and serve with lemon slices on top. Put sour cream on top of each serving. Makes about 6 main dish servings.

100g or 4oz black beans
4 sticks celery
2 onions
2 tablespoons oil
1 clove garlic, crushed
1.15 litres/2 pints vegetable stock or water
1 tsp chilli powder
salt and pepper
4 tomatoes

Soak the beans overnight in plenty of water. Drain and place them in a pan with fresh water, bring them to the boil and simmer them until almost tender (1 to 2 hours).
Coarsely chop the celery and onions. Heat the oil in a separate pan and gently fry the garlic, celery and onions for 10 minutes. Pour in the stock or water and sprinkle in the chilli powder and salt and pepper to taste. Drain the beans and add them to the pan. Bring the soup to the boil, cover the pan and simmer for 30 minutes to 1 hour, until all the ingredients are cooked but still firm. At the very last minute, quarter the tomatoes and stir them into the soup so that they are warmed through but not cooked. Serve at once. Serves 6.

225g or 8oz black-eye beans, soaked in water overnight
2 tablespoons vegetable oil
1 large carrot, sliced
1 large leek, sliced
2 large onions, chopped
50g or 20z canned sweetcorn
½ to 1 tsp dried thyme or savory
1 tsp yeast extract
salt and pepper
200ml or 7 fl oz vegetable stock

Drain the black-eye beans, put them into a pan with fresh water to cover and bring to the boil. Simmer for 45-60 minutes, until tender, drain and leave on one side.
Set the oven at moderately hot (200C, 400F, gas 6). Heat the oil in a pan and saute the chopped carrot, leek and onions for 5-10 minutes. Drain the sweetcorn and add it to the pan, followed by the black-eye beans, then turn all the ingredients into an ovenproof casserole. Mix the herbs, yeast extract and salt and pepper to taste into the stock and pour this into the casserole. Cover and bake for about 30 minutes. Serve in individual soup bowls with Wholemeal Baps, brown rice or any other kind of grain and a small salad.