Recipe courtesy of Curtis Aikens
Total:
2 hr 25 min
Active:
5 min
Level:
None

Ingredients

Directions

Drain the beans, discarding the water, and place them in a large pot.

Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.

Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.

In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.

Serve with pita triangles or tortilla chips.

TIP: REFRIED RED BEANS .

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Easy Baked Beans

Recipe courtesy of Trisha Yearwood

White Bean Dip

Recipe courtesy of Food Network Kitchen

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking