We make it by red chili flakes,
black bean paste and oil, a must - have ingredient in our family daily cooking and dining.
Whisk stock, miso, kimchi juice, and
black bean paste in a small saucepan or medium microwave - safe container.
The recipe I made for the episode is a Mexican inspired dish with brown rice,
a black bean paste and last but not least a fresh salad to complement this.
Thick handmade tortillas topped with pork - rind paste,
black bean paste, queso fresco with your choice of tasajo, cecina, chorizo or oaxaca cheese
Tlayuda tortilla topped with
black bean paste, cheese, lettuce, tomato, avocado, cacti and mushrooms
Tlayuda tortilla topped with pork - rind paste,
black bean paste, queso fresco, cabbage, tasajo, cecina, chorizo and oaxaca cheese
10 sandwiches made with lettuce, tomato,
black bean paste, oaxaca cheese served on a french roll with your choice of tasajo (beef), chorizo, or cecina (marinated pork).
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or
black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste
Is the bean paste you use the same as spicy
black bean paste or is it a different kind?
But pretty much
any black bean paste, black bean garlic paste, or black bean chili paste should do.
Not exact matches
Once the sweet potatoes are tender, add in the tomato
paste, fire roasted tomatoes, corn, and
black beans.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato
paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili
beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
I made it with what I had on hand: tomato
paste (had an already opened can that needed to be used up), two cans of
black beans, a roasted and pureed butternut squash and no «finishing» vinegar... The addition of the Sherry to the soup is phenomenal!
Add
black beans, fire roasted tomatoes, and tomato
paste to onions and garlic, then stir to combine.
Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the
black beans) Add chicken stock, canned tomatoes (with juice) and tomato
paste, simmer, partially covered about 10 - 15 minutes or so.
• Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato
paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney
beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ingredients: Corn Tortilla (Corn Flour, Water), Water, Texturized Soy Flour, Soy Protein,
Black Beans, Onion, Mushroom, Chipotle Peppers (Red Jalapeno Peppers, Garlic, Salt, Soybean Oil, Sugar, Tomato
Paste, Vinegar, Water), Oregano, Chili, Cumin, Thyme, Paprika, Cayenne Pepper, Garlic Powder, Soy Flour, Rice Starch, Yeast Extract, Salt, Expeller Pressed Canola Oil.
Recipe by foodnetwork.com Check full recipe at foodnetwork.com Ingredients:
beans,
black beans,
black pepper, broth, celery, cheese, chicken, cloves, cream, garlic, salt, tomato
paste, tomatoes,...
What makes these Wholly Guacamole Breakfast Stacks so simple is that I used all high - quality prepared ingredients, the only «cooking» I did was to heat some
black beans and press them into a
paste.
INGREDIENTS Sea salt and rashly ground
black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry
paste A handful of snow peas 1/2 can of coconut milk A handful of
bean sprouts 1 lime
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato
paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney
beans, drained and rinsed 1 can pinto or
black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground
black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind
paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo
beans, drained Vegetable oil for frying
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato
paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white
beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney
beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole
black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10
black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Alfalfa Anasazi
Beans Appaloosa Bean Apricot Seed Azuki
Beans (all colors) Atsuage Azufrado Bean Baby Lima Bean Bayo Bean Bean Cheese Bean Curd Bean
Paste Bean Stick Beechmast Beluga Lentil
Black Bean
Black Lentil
Black Turtle Bean Bolita Bean Bonavist Bean Borlotti Bean Boston Bean Boston Navy Bean Breadnut Seeds Brown Lentil Brown Speckled Cow Bean Buah Keras Butternut Butterscotch Calypso Bean Calypso Bean Canaria Bean Chestnut Lima Bean Chili Bean Chickpeas (all colors) Chinese
Black Bean Chinese Yuba Christmas Lima Bean Continental Lentil Crab Eye Bean Cranberry Bean Dermason Bean Dried Chestnut Egyptian Bean Egyptian Lentil Egyptian White Broad Bean European Soldier Bean Eye Of Goat Bean Eye Of The Goat Bean Fagioli
Beans Fazolia Bean Flageolet Bean French Green Lentils Fried Bean Curd Fuji Mame German Lentil Great Northern Bean Green Lentil Hang Yen Haricot Bean Haricot Blanc Bean Hyacinth Bean Indian Bean Kemiri Kidney Bean Lablab Bean Lentils (Dal) Lingot Bean Lupini Bean Maicoba Bean Maine Yellow Eye Mape Marron Marrow Bean Matki Mayocoba Bean Medium Tofu Mexican
Black Bean Mexican Red Bean Miso Moath Mung Bean Mung Pea Natto Navy Bean Okara Orca Bean Pea Bean Peanuts Pearl Haricot Pecan Peruvian Bean Pine Kernel Pink Bean Pink Lentil Pinto Bean Preserved Bean Curd Prince Bean Rattlesnake Bean Red Ball Bean Red Bean Red Eye Bean Red Kidney Bean Red Lentil Refried
Beans Roasted Soybeans Roman Bean Salted
Black Bean Salty
Black Bean Scarlet Runner Bean Shell Bean Sieva Bean Small Red Bean Small White Bean Soybean Curd Soybean Paper Soybean
Paste Soynut Butter Soynuts Spanish
Black Bean Spanish Tolosana Bean Speckled Brown Cow Bean Swedish Brown Bean Tempeh Tofu Tolosana Bean Tongues Of Fire Bean Trout Bean Turtle Bean Vallarta Bean Water Caltrop White Bean White Kidney Bean White Lentils White Pea Bean Yankee Bean Yellow Lentils Yin Yang Bean
Ful Mudammas: 1 15 - oz can fava
beans, drained and rinsed 1 clove garlic, minced and mashed to a
paste with 1/4 tsp kosher salt Zest of 1/2 lemon Juice of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2 cup loosely packed fresh parsley leaves, chopped Kosher salt and freshly ground
black pepper
Wok - Seared Sesame Garlic Green
Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green
beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons
black or white sesame seeds, toasted Optional: red chili flakes or chili
paste Directions:
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima
beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp
black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato
paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney
beans, rinsed and drained 1 (15 oz) can Great Northern
beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
Add
black beans, onion mixture, and tomato
paste to a high - speed blender or food processor and combine until blended.
Filed Under: Soups and Stews Tagged With: bell pepper,
black beans, chili, chili powder, cilantro, collard greens, corn, cumin, diced tomatoes, garlic, Mexican, mushrooms, onion, oregano, pinto
beans, potato, soup, southwestern, tomato
paste, yam
Stir in the water, potatoes,
black beans, pinto
beans, corn, diced tomatoes, and tomato
paste, and bring to a boil, uncovered.
I used Stevia in the Raw as the fudge's sweetener, added vanilla
bean paste for flavor and those pretty mini
black vanilla
bean specks, and added organic matcha powder for both flavor and color.
As a side note, the
black sesame
paste is pretty great on all sorts of other things as well - salads, spinach, roasted potatoes, green
beans.
I made the date
paste and used it in your
black bean brownies instead of the coconut sugar.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape)
beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground
black pepper 3 tablespoons tomato
paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
I used
black beans instead of pinto and a can of lentils rather than dried, then carrots instead of capsicum, chilli
paste instead of powder and it was divine!
ground chicken 2 cloves garlic, minced 1 1/2 t. tomato
paste 1/2 can
black beans, drained and rinsed 1/4 cup water 1/4 t. cumin 1/4 t. oregano 3/4 t. chili powder Pinch cayenne 1/2 t. brown sugar Kosher salt 1/2 c. shredded Monterey Jack or cheddar cheese 2 for burrito - sized tortillas Cooking spray
2 cups tomato sauce 2 tablespoons tomato
paste 1 tablespoon molasses 2 tablespoons vegan Worcestershire sauce 2 teaspoons Dijon mustard 1 tablespoon brown sugar 4 tablespoons olive oil 2 pounds portobello mushrooms, diced 1-1/2 cup onions, diced 1/2 cup red bell peppers, diced 2 tablespoons garlic, minced 2 tablespoons jalapeno chili, minced 1 teaspoon kosher salt 2 cups kidney
beans, cooked 1/4 teaspoon
black pepper, ground 6 toasted sesame buns
Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup
black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili
paste (or to taste) 1 to 2 tablespoons water, or as needed (optional)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon
black pepper 3/4 cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili
paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung
bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Nut - Free, Refined Sugar - Free, Vegetarian Tagged With: bake,
bean,
black bean, cilantro, corn, corn bread, cornmeal, enchilada, garlic, honey, Mexican, onion, oven, sweet potato, tomato, tomato
paste
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Refined Sugar - Free, Sides, Soy - Free, Vegan, Vegetarian Tagged With:
beans,
black beans, cacao powder, carrot, cashew, chili powder, cocoa powder, cumin, Dijon mustard, garlic, honey, kidney
beans, miso, nutritional yeast, onion, paprika, potato, tomato
paste, tomato sauce, white pepper
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato
paste 2 16 oz cans
black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato
paste 1 - 2 dashes of liquid smoke 2 cans of red kidney
beans, rinsed and drained 1 can of
black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and pepper
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme Pinch sea salt 1/4 cup tomato
paste 1 cup hard cider (may substitute white wine, beer, or apple cider vinegar), divided 15 ounces cooked white
beans 1 cup water, plus more, as needed Freshly ground
black pepper, to taste
1 lb (2 1/3 cups) soldier
beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato
paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground
black pepper, to taste
2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato
paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground
black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can
black beans, drained and liquid reserved Salt to taste
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French
beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato
paste salt and
black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Add the
beans, tomato
paste, oregano, Adobo,
black pepper, cilantro and about 1/2 cup of water.
The deli counter in back offers a colorful array of a dozen prepared side dishes, including pickled radishes in soy sauce, salted squid seasoned with hot pepper
paste,
black beans in soy sauce with toasted sesame seeds, and pickled jalapeños whose spiciness is boosted to an even higher plane with pungent red pepper
paste.
In a medium saucepan, combine the basmati rice,
black beans, cumin, garlic, olive oil, tomato
paste, and salt.