What's your favorite recipe with Black Beans??

jane77

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions
1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutritional Information
Amount Per Serving Calories: 139 | Total Fat: 0.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

This is from all recipes I use 1/2 pinto half black beans make a lot but can freeze super easy and tatse like eating at your fav mexican place

natashamots

A friend of mine made black bean brownies for me recently and they were delicious! Very healthy dessert with low fat and high fiber. Here is a link to a recipe I found:
http://allrecipes.com/Recipe/Black-Bean-Brownies/Detail.aspx

I know it sounds strange but really, they were very good!

epikes1

Here is one of my favorites from the Food Network. Very easy and perfect for snacks!

Black Bean Hummus

Ingredients

* 1 cup cooked black beans
* 1 garlic clove, minced
* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 tablespoon white wine vinegar
* 1/2 teaspoon ground cumin
* Kosher salt and freshly ground black pepper
* 1/2 head iceberg lettuce, cut into wedges

Directions

Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes before serving.

Hope you like it!

I meant to take out the iceberg lettuce. That is for the dipping. Obviously you wouldn't want to blend it with everything else.....that would just be a little weird.....

shander7

bump!

RunHardBeStrong

Black Bean Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I have used as a burger without bun and topped as I normally would or I crumble over lettuce, tomato, avocado and top with salsa, makes a great taco salad! I have also substituted the chili sauce with chopped jalapenos and actually make it only this way now.

do u know the nutritional facts for this? it sounds delicious!

I got this from the website where I found the recipe. I entered the recipes into my recipe when I made my own and the numbers there were just slightly lower, I imagine because Idk what kind of bread they used. I used Sara Lee multi grain 45 cal. It just takes one slice for whole recipe.

Serving Size 1/4 of a recipe
Servings Per Recipe 4

---

Amount Per Serving
Calories 198
Calories from Fat 27

---

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.7g 4 %
Cholesterol 53mg 18 %
Sodium 607mg 24 %
Potassium 515mg 14 %
Total Carbohydrates 33.1g 11 %
Dietary Fiber 9.8g 39 %
Protein 11.2g 22 %
** Sugars 2.1g
Vitamin A 15 %
Vitamin C 32 %
Calcium 12 %
Iron 44 %
Thiamin 31 %
Niacin 31 %
Vitamin B6 16 %
Magnesium 21 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

lklein

This is my dad's recipe, and the beans are a-freakin'-mazing! They freeze well, and you can portion it out into single servings and take them with you for lunch. Sorry, don't have specific nutritional info, but it is very low-cal and pretty much awesome for you. Just go easy on the salt You can also add some chicken or other meat to it if you want some extra protein.

P.D.s Vegetarian Black Beans (Serves a Small Army)

Ingredients
• 2 tablespoons extra virgin olive oil
• 1 cup+ chopped onion (1 large yellow onion)
• 1 each red, green, and yellow bell peppers (they sell these together
in a package now) diced.
• 2-5 large garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 cup of fresh cilantro chopped finely
• 1 teaspoon dried oregano, crumbled
• 1 bag (size is up to you. If you use a big one, you will have to up
many of the ingredients to compensate for more beans) of black
beans cleaned and soaked over night. It takes at east 3 hours to
cook these after soaking. I drain off most of the liquid from the
soaking but leave enough to cover the beans. Most recipes say to
drain off all the soaking liquid and replace it with water. Do
whatever seems best to you. You’ll definitely have to add water
once the beans begins cooking. Don’t forget them or they will dry
out and burn. I usually put 2-3 inches of water on top of the beans.
Cook them soft or almost soft before you add the rest of the
ingredients. You can also use 3-5 cans black beans.
• 2 (10-ounce) cans petite diced tomatoes with green chilies, with
their liquid (or regular tomatoes petite diced and the chopped green
chilies in separate cans).
• 2 tablespoons frozen orange juice concentrate, or a cup of oj.
• 1 tablespoon fresh lemon juice or lime juice (you’re basically
adding something like a mojo taste with the juices)
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar
• 1/2 to a whole teaspoon red pepper flakes- depending how much
heat you want.
• 4 cups al dente rice (Basmati tastes the best, but for brown rice is better for you, can also serve over quinoa)
• 1/4 cup coarsely chopped fresh cilantro for garnish as well as a dollop of sour
cream if you wish.
Directions
Soak beans overnight (18-24 hours is best), then cook until tender.
Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, peppers, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5-8 minutes.
Add the beans, tomatoes with chilies, cilantro, soy, balsamic vinegar, orange juice concentrate, lemon juice, and hot pepper flakes. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10-30 minutes. If there is not enough juice on the beans, I use chicken broth to soup it up– I find that I almost always need this since I make my beans soupy.
Taste for salt and adjust as needed. Serve with yellow rice sprinkle with cilantro, and serve.
I add:
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar

**Comes out to around 185-200 cals per serving, without the rice.

YUM!

swimmermama

I love making black bean enchiladas!

Preheat oven to 350 degrees.

Saute onions, garlic, and whatever veggies you want (spinach, zucchini, green or red peppers, and even sweet potatoes work well) until onions are soft. Add black beans, some pepper, chili powder, cumin, and other spices you want.

Heat low-cal tortillas in the oven for just a couple of minutes. Then take them out, fill with about 1/4 cup or a bit more of black bean and veggie mix, roll carefully, and place seam-down in a baking dish. You want the tortillas to be packed in pretty close to each other. Top with salsa or homemade enchilada sauce* or salsa and then low-cal cheddar cheese.

*For a good, quick, homemade enchilada sauce, oven-roast garlic, onion, and one large tomato for each of two enchiladas you are making. So, if you are making eight enchiladas, roast four big tomatoes or five or six medium ones. After about fifteen minutes, take out veggies and throw into a blender with chili powder and cumin to taste. I have also thrown some thawed birdseye pepper stiryfry mix in this sauce and it was terrific!

Foxworth81

This Topic just made my day. I love mexican food and have struggled to find healthy recipes but this is loaded with them. Thanks to all!

exacerbe

bump!

rmhand

bump

llstrength

Yum! Bump.

riskay26

Bump

Voncreepy2

BUMPING
Thanks for all of the yummy posts

kmparks24

BUMP!!!!!!!!!!!!!!!!!!!!!!!

AQHAShowgirl

Not a fan of black beans but........ these are AWESOME

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Black Bean Brownies (2 WW Points each!)
1 box brownie mix
1 can (15 oz) black beans

Open the can of black beans, rinse well. With beans back in the can, add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!

Makes 20 brownies-- 2 Weight Watcher Points each!

These are pretty rich and fudgy, and DH couldn't tell that they weren't "regular" brownies. They have lots of protein and fiber, too.

Just made these. They're fabulous!! I cut mine into 16 brownies and put a dollop of light cool whip on top. Yum!!!

loro1971

TOMATO BLACK BEAN SALSAIngredients

3 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup chopped roasted red pepper
1 jalapeno pepper, finely chopped*
2 tablespoons minced fresh cilantro or parsley

1/4 cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
Baked tortilla chips

How to make it

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.

Nutritional Information(per serving)

Calories: 80
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg

Sodium: 318mg
Carbs: 15g
Protein:

kitikat

Black Bean Soup
This is so simple. When I make black bean soup and there is never any left over. I cook them over night in the slow cooker.

dice 1 onion
dice couple cloves of garlic
1 bag of dried black beans
1 box low sodium chicken broth
1 cans tomatoes & chiles (rotel)
1 can fire roasted tomatoes
Cook until beans are soft. Use slotted spoon to scoop out beans and place in mixer (food processor) Blend til smooth.
Be very careful blending hot beans
I like to blend most of the beans and leave some whole. My kids like it smooth.
Return beans to pot and mix with broth. it will thicken

Serve with green onions, low fat sour cream or cheese.

Monica_in_MO

I made a delicious omelet this morning with 1/2 cup Eggbeaters filled with 1/2 cup rinsed black beans, 1/2 teaspoon cumin, 1 tablespoon feta and 1 teaspoon lime juice. Then rolled it and topped it with 2 tablespoons salsa and 1/2 packet of wholly guacamole. Soooooo good!! Only 253 calories and kept me going all morning long.

kamk16

saving these for later

sheetsofheaven

bump

jwd28

Black Bean and Goat Cheese Quesadillas

2 tsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup salsa
1/4 tsp ground cumin
1 (19oz) can black beans (undrained)
1/3 cup minced fresh cilantro
1 (4 oz) pkg crumbled goat cheese
8 flour tortillas
1/2 cup sour cream


Heat oil in skillet over medium heat. Add onion and garlic - saute until translucent. Stir in beans, salsa, cumin & bring to a boil. Reduce heat & simmer for 5 minutes or until thick. Mash mixture slightly. Remove from heat. Stir in the cilantro & goat cheese.

Spread bean mixture over 4 tortillas - top each with 2nd tortilla. Heat tortillas on a skillet (with or without oil).

Serve with sour cream, salsa, chopped cilantro.

peacehawk

Do you blend the lettuce too, or serve it with the lettuce? This sounds yummy, just not sure about the lettuce.

bbush18

bump, i love black beans!

WildcatMom82

Black Bean Burgers (simple)

1 can low-sodium black beans, rinsed and drained well
2 slices of bread, crumbled (I use Sunbeam whole wheat at 60 cals a slice)
1/4 cup flour
1 tsp onion powder
1 tsp garlic powder
1/2 onion, sauteed

I chop the onion and cook it in 0.5-1 tbsp olive oil. Meanwhile mash the beans and mix with bread crumbs, flour, and seasoning. Once the onion is cooked mix that in and form 6 patties. I cook them altogether in the skillet with 1-1.5 tbsp olive oil until firm. My daughter and husband both love these!

Cals: 142 Carbs: 20 Fat: 5 Protein: 6 Sodium: 123

Black Bean Quesadillas

1 can low-sodium black beans, rinsed
1 can diced tomatoes with green chilies (I don't like spicy, so I get no salt added diced tomatoes)
2 garlic cloves minced
2 TBSP cumin
1 cup shredded cheddar cheese
4 fajita size tortillas

Cook beans, tomatoes, garlic, and cumin in a large skillet until juice is cooked off. On a large cookie sheet place tortillas, folded in half. Add 1/4 of the bean mixture to the inside of each tortilla and top with 1/4 cup of the shredded cheese. Broil for 5 mins, watching to be sure they don't burn. Flip and broil another 2-3 mins.

Cals: 364 Carbs: 49 Fat: 14 Protein: 18 Sodium: 683

meagalayne

Here are a few suggestions:

http://www.katheats.com/favorite-foods/homemade-bean-burgers

http://www.catcancook.com/black-bean-brownies/ (google black bean brownies - so many options, this is just one recipe of many)

Mex-I-Can Poached Eggs

Ingredients:
1 large onion, chopped
1 red bell pepper, chopped
1-2 jalapenos, diced (depending on how spicy you like things)
3 gloves garlic, minced
1 tbsp ground cumin, or less to taste
2 tsp ground coriander, or less to taste
1 28 oz can of diced tomatoes (most of the juice drained), or 2-3 large tomatoes diced with juices
1 cup of cooked, rinsed black beans (I use canned)
1 cup frozen corn
60 grams (2 servings) crumbled feta
2 cups baby spinach, chopped
1/2 cup fresh cilantro, chopped (or to taste)
4 large eggs

Spray the sauté pan with a little cooking spray, and on medium-high heat, add the onions, bell pepper and jalapeno peppers and stir often. Once they have softened, about 5 mins, add the garlic and sauté for another min. Add in the ground cumin and coriander and stir to coat, cook another 2 mins. Add the partially drained tomatoes and lower the heat to medium. Allow the mixture to simmer for 10 mins or so, until the tomatoes thicken. Add the black beans and corn to heat through, 2 mins. Add the feta, spinach and cilantro, and fold gently to combine. Create 4 small divets in the "stew" and fill each with one egg - use a ramekin to avoid breaking shells into the dish and try not to break any yolks! Cover tightly and let the eggs poach soft, until the whites are solid but the yolks are still runny, approximately 5-7 minutes. And then serve, with either a wrap, pita or just on it's own!

Use the "search" function on the forums for "black bean" and you'll return thousands of great ideas. Just search through them and find stuff you like! They are great with chicken, salad, corn, and veggies in the crock pot too!

tangoterry

Black beans are the bomb! Saving for later. Thanks!

RMinVA

Google is your friend. Consider it the recipe box of the world: that's how I find most of my recipes these days. A few of my faves:

Martha Stewart Spicy Black Bean Cakes: http://www.marthastewart.com/261977/spicy-black-bean-cakes

Rachel Ray's Black Bean St-oup (more like a black bean vegetable soup than a tradtiional one): http://www.foodnetwork.com/recipes/rachael-ray/black-bean-stoup-and-southwestern-monte-cristo-sandwiches-recipe2/index.html

I also love to make refried black beans. I can't find the exact recipe I use, but this one is very similar. The thing that is missing from this recipe that I use is some ground chipotle in adobo: http://www.vegetariantimes.com/recipes/9429?section=

LG61820

bump

bmontgomery87

I've always been a fan of black bean quesadillas.
I guess you can make it somewhat healthy if you find wheat tortillas and some good cheese.

I practically lived off of these when i was a vegetarian.

tammyquinnlmt

bump