BLACK BEANS WITH GARLIC, ONION AND JALAPENO
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
- Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
- Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
JALAPENO GREEN BEANS
This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half-or eliminate it completely. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir until tender, 2-3 minutes. Add beans and salt; cook and stir until beans are tender, reducing heat if necessary, 8-10 minutes. Drizzle with lemon juice. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
JALAPEñO PICKLES
These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.
Provided by David Tanis
Categories easy, pickles
Time 30m
Yield About 2 quarts
Number Of Ingredients 13
Steps:
- Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
- Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It's better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.
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