Baked Black Beans With Sour Cream Recipe
Baked Black Beans With Sour Cream are flavorful as well as rich. I made this Baked Black Beans With Sour Cream last night and thought it was great. A wonderful recipe!
Ingredients
| 4 Tostada Bowls | ||
| Black beans | 1 Cup (16 tbs), uncooked | |
| Oil | 2 Tablespoon | |
| Onions | 3 Medium, thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1 jalapeno Chile, finely chopped | ||
| Cilantro | 3 Tablespoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
Directions
Soak beans overnight in cold water or do a quick soak by bringing them to a boil in water to cover beans, boiling for 2 minutes, covering and letting stand 1 hour.
Drain soaked beans and put them in a large saucepan.
Add enough water to cover generously.
Bring to a boil and simmer uncovered until tender, about 1 1/2-2 hours.
Heat oil in skillet.
Add onions and cook over low heat until soft but not brown.
Add garlic, Chile and 2 tbs chopped cilantro and cook 1 minute longer.
Remove from heat.
Preheat oven to 350°F (180°C).
Drain beans, reserving 1/2 cup cooking liquid.
Put beans in an oiled, small baking dish.
Add reserved liquid and onion mixture.
Add salt.
Bake 30-40 minutes or until liquid is absorbed.
Preheat tostada bowls for 3-5 minutes in the oven and fill with black beans.
Top each serving with 2 tbs sour cream and a sprinkle of the remaining chopped cilantro.
Drain soaked beans and put them in a large saucepan.
Add enough water to cover generously.
Bring to a boil and simmer uncovered until tender, about 1 1/2-2 hours.
Heat oil in skillet.
Add onions and cook over low heat until soft but not brown.
Add garlic, Chile and 2 tbs chopped cilantro and cook 1 minute longer.
Remove from heat.
Preheat oven to 350°F (180°C).
Drain beans, reserving 1/2 cup cooking liquid.
Put beans in an oiled, small baking dish.
Add reserved liquid and onion mixture.
Add salt.
Bake 30-40 minutes or until liquid is absorbed.
Preheat tostada bowls for 3-5 minutes in the oven and fill with black beans.
Top each serving with 2 tbs sour cream and a sprinkle of the remaining chopped cilantro.
Chef
