Your favourite black bean recipes

NualaTW

http://iowagirleats.com/2012/06/05/bbq-chicken-quinoa-salad/

Yum! If you vegetarian just leave out the chicken and use more beans.

Bobbie8786

Black bean tortillas

1 1/2 Cup Flour (I use whole wheat)
5 TBSP Black Bean Puree
1 Cup Warm Water
3/4 TSP Salt
1 TSP Baking Powder

Time 20 minutes
Prep 7 minutes
Cooking 10 minutes
Yield 8 to 10 tortillas depending on size


In medium bowl mix together 1/2 cup flour, water, salt and baking powder. Will form a watery paste. Add bean puree. Mix until fully incorporated. Add the rest of flour gradually until you get a sticky and elastic dough (note you may need to add more flour to get desired texture). Pinch off a ball the size of a ping pong ball or size needed. Shaping into a ball makes it easier to pinch off how much you need. Make sure ball is rolled up. Press down onto plate or roll with rolling pin. Flatten until tortilla is slightly thicker than a sheet of paper. Continue until all dough has been formed into tortillas. Make sure not to stack uncooked tortillas on top of each other, use paper towel or plastic wrap to separate or lay out flat on baking mat or they will flatten each other and stick together, resulting in having to form them all over again.

Works best to cook in cast iron skillet, spray skillet with cooking spray and heat pan on medium high heat.

Place first tortilla in the skillet and cook each side for 45 seconds
When done cooking place somewhere to keep them warm
Cook until all dough is gone or until desired amount of tortillas have been made

Storing and Reheating
The Dough: Store in a zip top bag in the freezer for at least 1 month
The Tortillas: Store in a zip top bag or airtight container in fridge for 3 weeks or in the freezer and use when needed.

Nutritional Information
Calories 73 to 92 (depending on size 8 or 10)
Fat 2g
Carbs 16g
Protein 3g

dashhoju

Black bean and corn salad

2 cups canned black beans, drained and rinsed
2 cups roasted corn, cut off the cob
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
3 tablespoons lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3-4 Jalapeno slices, chopped


Throw the whole mess in a big bowl-let sit in the fridge for a couple hours for flavors to meld.

We had this last night with some grilled chicken breast on flour tortillas with some mexican-blend cheese and salsa - Yummy!

lraien

I use this recipe and just switch a bag of uncooked black beans for refried beans. I have modified the recipe a little bit. I add chicken boullion powder to basically make it 9 cups of chicken broth rather than water and I cut the salt down to 2 tsp total. If I don't have a jalapeno laying around, I'll squeeze in a bit of sriracha.

http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/

also is great with pinto as suggested in the recipe

luulu1999

Soak them over night, then cook them in a crockpot with hot salsa and diced onion. Make some brown rice. Take some rice and black bean mixture, put them in a warm whole wheat tortilla, add a little shredded cheddar cheese and ta da! black bean burrito!

Save any left over beans and rice for the next day. Add chopped red/yellow/green pepper, some cajun seasoning, and some spicy chicken sausage (if your a carnivore) and you have a tasty filling meal!

This sounds yummy!!

H3TR0

This is very filling & satisfying!

Cuban Black Bean and Potato Soup

Serves 4

1 onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cloves garlic, sliced
6 cups cooked black beans, low-sodium if canned
Water
1 tablespoon ground cumin
1 tablespoon chopped fresh oregano leaves
Bay leaf
2 tablespoons white wine vinegar
1/2 teaspoon salt
3 small potatoes, chopped
Diced red onion for garnish

Sauté the onion, peppers, and garlic over medium heat until they are soft. Puree the onion, garlic, and peppers, creating what is called a sofrito. Add about half the beans and puree these with the sofrito plus enough water to create a semi-thick soup. Return this to the pot and add the remaining ingredients (except the potatoes and garnish). Bring the soup to a simmer. Add the potatoes and continue simmering until they’re soft. Remove the bay leaf (or eat around it). Garnish with diced red onion.

Making It Simple: Forgo pureeing the onion, garlic, and peppers and simply leave them intact in the pan. Next, add 1 16-ounce can vegetarian refried beans and 2 16- ounce cans black beans instead of pureeing the beans as called for in the standard recipe. Add enough water to create a semi-thick soup and proceed as normal.
The Gourmet Touch: Use white balsamic vinegar instead of white wine vinegar.

Per serving:
◾Calories: 407
◾Fat: 1.9 g
◾Saturated Fat: 0.3 g
◾Calories from Fat: 3.9 g
◾Cholesterol: 0 mg
◾Protein: 20 g
◾Carbohydrates: 80 g
◾Sugar: 5 g
◾Fiber: 26 g
◾Sodium: 254 mg
◾Calcium: 208 mg
◾Iron: 7.5 mg
◾Vitamin C: 63.4 mg
◾Beta Carotene: 475 mcg
◾Vitamin E: 0.7 mg

Source:21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience.

I'm going to forego the potatoes but this soup sounds so amazing. I can't wait to try it!!

wlaura88

.Super yummy and filling!

Black Bean Chili Recipe

1 chopped green bell pepper (sometimes I use 1/2 chopped green and 1/2 chopped red... really whatever you would like)
1 chopped onion
1 chopped Anaheim or poblano pepper
Cooking spray
2 cloves of minced garlic
2 cans of black beans (sometimes I use 1 can black and 1 can of multi-bean blend for some variety, I always use organic, low sodium though)
1 can of Mexican style diced tomatoes with green chiles - low sodium again
1/4 cup water
2 TB of chili powder
1 Tsp of cumin, cilantro, cayenne, whatever you like (I usually use more than this because I like my food very spicy)

-Chop up peppers and onion and mince garlic.
-Sautee veggies and garlic in a pot sprayed with a little cooking spray
-Once vegetables are soft, dump in the can of diced tomatoes (Do not drain! This is important because the liquid part serves as the base of the sauce.)
-Drain, rinse, and dump in both cans of beans.
-Season it to your heart's desire with chili powder, cumin, cayenne, and cilantro.
-Let it simmer for a while to allow the spices to mesh.
-EAT!

This chili is so simple and delicious! My boyfriend have it almost every week.

P.S. SO GOOD with a dollop of Greek yogurt mixed in to your bowl.

Nutrition Facts:

1 serving= 1 cup
Makes 6 servings

Calories: 184 calories
Fat: .6g
Carbs: 34.3g
Fiber: 8.2g
Sugars: 5.1g
Protein: 9.8g

ladydy911

Making this tonight. I call it Turkey yumm. Brown 1 pkg ground trukey in my ceramic skillet with a little garlic power and onion powder. Add 2 cans drained and rinsed black beans (haven’t tried dry beans but I really need to.), one can yellow corn, drained and rinsed, 3 diced tomatoes and mix well. Serve over jasmine rice.

Calories: 456, Carbs: 76, Sugar: 7, Protein: 31, Iron: 39, Fiber: 11

nyboer

I am making a black bean burger tonight. Cant wait

http://www.wholefoodsmarket.com/recipe/homemade-black-bean-burgers

Sounds great! Thanks for posting!

nyboer

This Red Quinoa and Black Bean Vegetable Salad is one of the best things I ever ate. It has avocados in it, but I skip the corn. Check it out:

http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/

According to my analysis, it makes four 1 1/2 cup servings. 349 calories per serving. I skip the corn.

8 g Fat
13 g Protien
13 g Fiber
358 mg Sodium
58 g Carbs

Yum!

MyChocolateDiet

sounds "black"

ilovelucy711

Sometimes I like taking the can of beans, rinsing them off, and cooking them with taco seasoning!

phurst00

I love black beans in chili and on burritos with salsa/diced tomatoes and meat or eggs. I usually buy dry black beans and soak/rinse/cook half a bag at once and then freeze them in little baggies. I add them to pretty much any meal that has diced tomatoes in it because I love that flavor combination.

I know some people like to add black beans to salads but I can't take the strong black bean taste by itself.

sar00sh

Here is how I make canned black beans....

1 onion (medium)
1 Cubanelle Pepper (or sweet green)
Bit of EEOV
Half of the liquid from black bean can

In a medium pot, heat these three till soft
Add in...

3 TBSP white wine (dry if possible)
1-2 TBSP ketchup
1-2 bay leaves
Remaining black bean can liquid

Simmer and reduce a bit then add in the beans and let cook for 10 min (or longer if you like)

Serve over rice or quinoa

Cheers

i_am_melting

I have never tried a black bean burger. Might have to give that and the Cuban black beans a try.

FITIsTheNewPINK

Black Bean Tostada Cups!
There really isn't much of a recipe for them, you just cook the beans as directed and add either salt/pepper/chili powder or a bit of taco sauce. Take small flour tortillas and put them in muffin cups so they're like little bowls and bake at 375-ish until crispy. Fill 'em up with beans, chopped veggies, cheese, etc. and put them back in the oven until the cheese melts. Top with sour cream, lettuce, tomatoes...anything!
Enjoy!

nas061

Hello,

I'm from Brazil and f there is something that can be classified as the national brazilian food that would be Black Beans.
The favourite way to go about it is to make it into a stew with pieces of pork, smoked pork is even better. It's the sort of thing that you can add whatever vegetables you have around you and it keeps delicious, a bit like lentil stew.
I would suggest potatoes, carrots and tomatoes (yes I know tomato is a fruit), for the port I think pancetta is the way to go. Cook it all until the beans are soft, a pressure cooker might be the best way. Serve it with rice and for the adventurous ones you can have a go at eating it with peeled pieces of orange, it's absolutely delicious.
I hope it helps, otherwise you can always look for brazilian recipes, we call black beans Feijão, I'm sure you can find plenty of recipes in english around the web

^^^ This - feijoada - absolutely delicious, but can be very calorific if you don't choose the cuts of meat/sausage carefully.

ShellyBell999

IN for Black Beans!

tambam69

bump, some good stuff here

CeeBee88

Making this tonight. I call it Turkey yumm. Brown 1 pkg ground trukey in my ceramic skillet with a little garlic power and onion powder. Add 2 cans drained and rinsed black beans (haven’t tried dry beans but I really need to.), one can yellow corn, drained and rinsed, 3 diced tomatoes and mix well. Serve over jasmine rice.

Calories: 456, Carbs: 76, Sugar: 7, Protein: 31, Iron: 39, Fiber: 11

I wish you could get turkey were I live. I miss it and this recipe sounds especially yummy. i would just eat it turkey and black beans.

Kymmu

Always looking for new black bean recipes - thanks!

Sandy3313

Chilled black bean salad! Sooo delicious in the summer. I usually eat a cup of it (about 200 calories) with a can of tuna or salmon for lunch. This recipe makes a ton of it, so you'd probably want to halve it. I used canned beans, but you can just cook the beans and throw them in.

2 15oz cans black beans (low sodium)
2 15oz cans kidney beans (low sodium)
1 15oz can corn
1 7oz can corn (I didn’t want toooo much corn!)
1 green pepper
1 red pepper
1 small container of cherry tomatoes
1 avocado

This sounds so delicious!!!! thanks for sharing it!!! tomorrow's dinner with grilled chicken!
1 cup loosely chopped cilantro
½ red onion
Salt to taste (I added about 3 tsp)
Chili powder to taste (also about 3 tsp)
Juice from 3 limes


Drain most of the juice from the beans, but leave a little for flavor. Drain all the juice from the corn. Chop up the peppers and onion finely, dice the avocado, halve the tomatoes (or however you want to prepare them, the recipe is completely flexible). Then just mix everything together and chill for a couple hours before serving.

KANGOOJUMPS

oh I have the best soup and pumpkin one,,,

tasharock

Bump! Bought 4 varieties of beans this weekend!

Hearts_2015

bump

dangerousdumpling

I love black beans. I love them with brown rice, I love them with avocado, I love them with salsa. I especially love them with some brown rice and an over easy egg on top. The yolk mixes with the liquids in the beans and makes the most rich and delicious kind of sauce. It might sound strange but it's crazy delicious. I gotta pick up some black beans today. Here is the recipe I use. And they do turn out better if they're soaked overnight.

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-black-beans-recipe/index.html

dangerousdumpling

Post #2 Electric Boogaloo.

ScubaAmyMN

I'm trying to increase my protein and like black beans so am giving myself a bump. I want to try the black bean and sweet potato enchiladas and a couple of the salads! Good shares

Hearts_2015

Soak them over night, then cook them in a crockpot with hot salsa and diced onion. Make some brown rice. Take some rice and black bean mixture, put them in a warm whole wheat tortilla, add a little shredded cheddar cheese and ta da! black bean burrito!

Save any left over beans and rice for the next day. Add chopped red/yellow/green pepper, some cajun seasoning, and some spicy chicken sausage (if your a carnivore) and you have a tasty filling meal!

gonna try this one, thanks

mandles82

Sounds funny but taste great I promise.....sweet potato black bean enchiladas!

Dice 1 sweet potato (super small pieces so it will cook faster)
1 16 ounce jar of salsa

Put them in a skillet on med heat and cook down until potato gets tender. Add a can of black beans and stir

Put into corn tortillas and put in the oven at 350 for about 15 min. (Can also add Monterey Jack or Pepper Jack cheeses)

Those are a family fav that we have almost every week!

this sounds fantastic, definitely going to try this.