Make me like black beans...

sheermomentum

I grew up on black beans and rice. Among other things of course. Cuban-style:

soak a pound of dry beans overnight.
drain, rinse, and put in a pot (or crockpot) covered with water
add
1 large chopped green pepper,
1 large chopped onion
3-4 bay leaves
at least 1 head of garlic (NOT cloves, heads. Yes, that much garlic. Put as much as you think is enough, then add more. Peel it first)
a splash of olive oil
about a teaspoon of cumin
about a teaspoon of salt (my dad would add much more, but you can always add salt to your plate)

Cook until tender. These get better the second day.

Great for breakfast, especially on late autumn mornings or anytime you're a little hungover

kshama2001

This recipe from the Joy of Cooking uses dried beans: Brazilian Black Beans

I've been making America's Test Kitchen Cuban-Style Black Beans and Rice since they emailed me the recipe. The first time I made it I used canned beans and skipped step 2. This worked, but the completely followed recipe is more flavorful.

CurlyCockney

I've only ever had black beans as a sauce on Chinese spare ribs. It's never occurred to me that I could buy them and do something with them! Thanks for all the ideas everyone, I shall look for them next time I do grocery shopping.

amgreenwell

Buy them canned, much less work and they are cheap. I use them for nearly everything I make.
I LOVE black bean soup, chicken taco soup, black bean quesadillas, on top of salads, just as a side flavored with some cajun seasoning is the way for me, black bean dip with chips.
I'm glad you've come over to the bean side and realize how good they are. maybe you'll start liking others too. when you go, remember bean soup is amazing!!

Alluminati

Can of black beans with some garlic and a bay leaf. It's the bomb when served with rice.

rbakedq

I do This a lot:

Black Bean And Corn Salad

14 ounce can black beans; rinsed and drained
10 ounces frozen corn kernels, or kernels from 2-3 fresh ears of corn. (see note below)
1 small red bell pepper; seeded and chopped
4 whole scallions; chopped
1 teaspoons ground cumin; or to taste
1/2 teaspoon chili powder; or to taste
1/2 teaspoon garlic powder
2 teaspoons hot sauce, just eyeball the amount; (recommended: Tabasco)
1 whole lime; Juiced
2 tablespoons olive oil
salt and pepper; to taste

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Note: roasted peppers work well also. Cholula and Tabasco hot sauce recommended. You can replace scallions with 1/4 chopped red onion or to taste. This time of year I use fresh corn. Microwave three ears of corn with husks. When cool enough, husk the corn and slice the kernels off directly into the bowl. Easy!

For MFP: a total recipe is 740 gr., and for the name in the MFP recipe section I use: Black Bean And Corn Salad - about 125 gr. or 1/2 cup.

chulipa

I'm married to a man from mexico so we eat alot of beans but i love black beans all i do is heat them sometimes whole sometimes i smash them. There great with eggs. Try scrambling eggs snd smash black beans in with the eggs and roll in tortillas you can put salsa, tomatoes, or anything you like

AnnPT77

Put them in salsa, use them in stir-fries (they're good with Chinese-style food seasonings, especially spicy ones), put them on salad (add chopped mango - yummy combination). Plus all the stuff everyone said above.

sheldonklein

Dried beans are cheaper, taste better, and freeze well, but canned beans are a fine convenience food. Try a rice salad with black bean, corn and cilantro. It's beautiful and tasty

abetterluke

Thanks for all the suggestions everyone. Going to give them a shot over the next couple weeks. They are pretty inexpensive around here and I know they are full of nutrients so I'm hoping I can make them into something I enjoy regularly.

ashliedelgado

Honestly... my lunch at work is usually 1/2 of some frozen veggie steamer bag (birdseye, I'm obsessed), 4oz of ground turkey, and like 1/2 cup of seasoned black beans. Been eating this for weeks.

RodaRose

Add some cannelloni beans to the dish:

Two-Bean Soup with Kale
http://www.myrecipes.com/recipe/two-bean-soup-with-kale

3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups vegetable broth
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans cannellini beans, rinsed, drained,
1 (15-ounce) can black beans, rinsed, drained

arditarose

Black beans are the bomb. I actually don't really eat them in a deficit much because a few of my add ins get cut (I have many). I love them in salad, any salad really, but especially a taco or fajita salad with beef, peppers, avocado, cheese, salsa, hot sauce..mm

cwolfman13

if you don't like beans then don't eat beans....

that said, legumes in general are pretty nutritious...I make a big batch pretty much every sunday using dried beans from bulk...they are a staple of my diet and very cheap...I usually do pinto beans. I live in New Mexico so beans are pretty much a staple...

quiltlovinlisa

I use black beans in my chili instead of kidney beans. Also, a serving of beans on a taco type salad with salsa is yummy.

Love all the other suggestions too.

stevencloser

What a coincidence. I love all beans except for green beans.

rosebarnalice

One of my favorite breakfasts is scrambled eggs with a side of black beans and salsa.

Lounmoun

This is pretty good.
http://ohsheglows.com/2013/04/08/black-bean-and-potato-nacho-plate/

deluxmary2000

ashliefisch wrote: »

Honestly... my lunch at work is usually 1/2 of some frozen veggie steamer bag (birdseye, I'm obsessed), 4oz of ground turkey, and like 1/2 cup of seasoned black beans. Been eating this for weeks.

This actually sounds like a good, easy meal. I'm going to try it out (except with way more ground turkey).