Dougherty Family Recipe Box

Category: Beans

  • Refried Beans

    Ingredients

    • 2 cups cooked black beans
    • 1 cup liquid retained from cooking black beans
    • 1 teaspoon mustard
    • 1 teaspoon olive oil
    • 1 teaspoon white sugar
    • tabasco sauce

    Method

    1. Put the beans and liquid in a blender and puree until smooth.
    2. Add all other ingredients while blending.
    3. Pour the mixture into a large nonstick pan and simmer over low heat, stirring constantly.
    4. Serve hot refried beans in a bowl topped with grated mild white cheese.

    Source

  • Gallo Pinto

    Always served with sour cream. Can be served with fried eggs, toasted baguette, and fried plantain.

    Ingredients

    • 1 tablespoon butter
    • 1 teaspoon red bell pepper finely chopped
    • 2 tablespoons onion finely chopped
    • 2 tablespoons cilantro finely chopped
    • 1 clove garlic minced
    • 2 cups cooked black beans
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon ground cumin
    • 2 cups cooked white rice

    Method

    1. In a large saucepan, melt the butter over medium heat.
    2. Add the vegetables to the butter and cook until they soften.
    3. Stir in the beans, Worcestershire, and cumin and cook for about 2 minutes.
    4. Stir in the rice and cook for about 3 minutes.
    5. Remove from heat and serve.

    Source

  • Black Beans

    Keep some of the liquid from cooking these beans to make refried beans with leftovers.

    Ingredients

    • 1 pound dried black beans
    • 2 stalks celery finely chopped
    • 1 clove garlic minced
    • 2 onions finely finely chopped
    • 2 red bell peppers finely chopped
    • 3/4 cup fresh cilantro finely chopped
    • 1 tablespoon fresh oregano finely chopped
    • salt

    Method

    1. Put the beans in a large stock pot and cover with water (2 inches above the beans).
    2. Leave beans to soak overnight.
    3. Drain the water and rinse the beans.
    4. Put beans and all other ingredients into the stock pot.
    5. Cover with water (4 inches above the ingredients).
    6. Put the lid on the pot and bring to a full boil over medium heat.
    7. Lower the heat and simmer until beans are tender (about 1 1/4 hours).

    Source

  • Chicken Black Bean Chili

    Ingredients

    • 2 tablespoons olive oil
    • 1 head garlic minced
    • 1 white onion minced
    • 3 red chilli peppers minced
    • 1 tablespoon dried cilantro
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 4 cups white mushrooms sliced
    • 1 3/4 pounds boneless skinless chicken thighs
    • 1 (14 ounce) can black beans drained and rinsed
    • 2 ears uncooked corn kernels cut off the cobs
    • 2 (30 ounce) cans crushed tomatoes
    • 1/2 cup lime juice
    • 1/4 cup masa harina
    • salt
    • hot sauce

    Method

    1. Heat oil in a nonstick dutch oven over medium heat on the stove.
    2. Add garlic, onion, peppers, cilantro, chili, and cumin.
    3. Cook, stirring occasionally, until spices are fragrant and onions begin to turn transparent.
    4. Add mushrooms.
    5. Continue cooking until onions soften and begin to brown.
    6. Cut the chicken into small pieces.
    7. Add the chicken to the mushroom mixture and cover.
    8. Cook, stirring occasionally, until chicken is fully cooked (keep dutch oven covered).
    9. Stir in beans, corn, tomatoes, lime juice, and masa harina.
    10. Reduce heat to medium low.
    11. Simmer until sauce is reduced (may take a couple of hours).
    12. Add salt and hot sauce to taste.
    13. Cover and reduce temperature to low until ready to serve.

    Source

    New recipe.

  • Honey Baked Lentils

    Ingredients

    • 2 1/3 cups lentils
    • 5 cups water
    • 2 tablespoons salt
    • 1 cup water
    • 1/2 cup chopped onions
    • 1 tablespoon soy sauce
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground ginger
    • 4 slices bacon
    • 1/3 cup honey

    Method

    1. Combine lentils, 5 cups water, and salt in a dutch oven.
    2. Bring to a boil over medium heat.
    3. Cover, reduce heat, and simmer 30 minutes.
    4. Preheat oven to 350°F.
    5. In a separate bowl, combine 1 cup water, onion, soy sauce, mustard, and ginger.
    6. Add onion mixture to lentils.
    7. Cut bacon into 1 inch pieces.
    8. Stir bacon into lentils.
    9. Pour honey over top.
    10. Cover tightly and put dutch oven in oven.
    11. Bake 50 minutes.
    12. Uncover and bake 10 minutes longer.
    13. Remove from oven and serve hot.

    Source