What do you do with beans?

I eat them as a side.
I eat them as a meal. I LOVE BEANS.

Try them with mac N cheese. Sounds weird. Totally delish. (red beans are best)

I like to slow cook a mix of black beans and pinto beans (in their own juices) with a couple smoked hamhocks, salt/pepper and bacon bits. SOOOOO yummy. I don't eat the hamhocks (yuck - my hubby does lol), but I LOVE the beans - the hamhocks give them so much flavor, even without that much spices. And the bacon bits are optional, it's more for flavor/texture than anything... that and bacon is awesome.

I like to eat it as a thick soup with chopped raw onions, tomato and cilantro - OR mash them up a bit and spread them on corn tortillas or toastadas with some shredded chicken and cheese.

I also like to make a quick taco salad - ground turkey, beans, taco seasoning, cheese, lettuce, tomato - and done!

I also microwave canned beans and eat them with corn tortillas and salsa, just like that.

I love beans.

I like to:

Sprinkle over salad
Make salt and vinegar chickpeas for a snack
Cold Three Bean Salad
Hummus
Mush them up with brown rice, onion, and garlic for veggie burgers
Black Bean Brownies <

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for reals

I am a bean maniac. I don't normally do this, but I'm going to share my special recipe with you. Actually it's on the internet, so anyone can easily find it, but I still like to claim it as my own when possible.

Black Bean Brownies

Prep: 10 Minutes
Cook: 30 Minutes
Total: 40 Minutes
Servings: 16

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Total Fat: 5g
Calories: 126kcal
Saturated Fat: 2g
Sodium: 144mg
Carbohydrates: 18g
Dietary Fiber: 3g
Protein: 3g

You can put them on salads too

In addition, I used to cringe at black bean soup, but I've recently discovered (through my Guatemalan husband) flavoring them with low fat sour cream, salsa, and sliced avocado. I eat this at least once a week. They are insane.

Tacos
burritos
sent through the processor with other veggies and made into burgers
scrambled with eggwhites, onion & jalapenos
Mixed with salsa, onion, diced bell peppers, and spinach and fill an eggwhite omelet
Mashed & added to ground beef for omni burgers
Drained, chilled and added to chop salad
Mixed with roasted corn, jalapeno, onion, garlic and mango or pineapple as a fruit slasa

I make chili YUMMAYYY!

I love baked beans as well, even though they are high in calories.

This is an easy delicious recipe that me and my OH make regularly.

Falafel with Avocado Spread

Yield: 4 servings (serving size: 1 stuffed pita half)

Recipe from
Nutritional Information

Amount per serving Calories: 281
Calories from fat: 30%
Fat: 9.5g
Saturated fat: 3.4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.5g
Protein: 12.2g
Carbohydrate: 37.4g
Fiber: 5.9g
Cholesterol: 13mg
Iron: 2.4mg
Sodium: 625mg
Calcium: 188mg

Ingredients

Patties:

1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white $

1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado $
2 tablespoons finely chopped tomato $
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream $

1 teaspoon fresh lime juice
1/8 teaspoon salt
Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.