What's your favorite recipe with Black Beans??

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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!!!

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!!!

I asked about this at my WW meeting and I was told they were 4+ .points. I ran them through the recipe calculator and shows 140 cal each.... .Now not sure.

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I love black beans but I never cook with them, but a few days ago I made Charred Corn Salad with Black Beans. I saw Jamie Deen make it on his cooking show. It was really good. I had the last of it for dinner tonight. Here's the recipe.

Charred Corn Salad

Ingredients
2 ears corn on the cob, husked
3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, drained and rinsed
2 cups grape tomatoes, halved or quartered
1 cup cooked and cooled brown rice
1/4 cup finely chopped red onion
3 thinly sliced green onions, whites and green parts
1 clove garlic, minced

Directions

Heat a large cast-iron skillet over high heat. Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes. Let cool, and then remove the kernels from the cob with a sharp knife.

In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.

Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl. Toss with the lime vinaigrette.

http://www.livestrong.com/bean-nutrition-information/

Lots of great recipes on here. Can't wait to try them out!

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.

My husband makes an ***amazing*** Brazilian feijoada, ("fay-zho-A-da"). it's a black bean and salted pork stew, served over rice. Sweet jeebuz, you will cry when you taste it! It is so stinkin good!

http://allrecipes.com/recipe/feijoada-brazilian-black-bean-stew/

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Not sure if anyone else has posted this or not, since there are 11 pages of recipes :laugh: but we do black bean tacos once a week. Super easy - drain & rinse your black beans & heat them on the stove along with a can of Ro-tel spicy tomatoes. Once hot, use your favorite taco toppings. (I'm sure someone else has a more sophisticated recipe than this. I have 2 teenagers involved in everything so my dinners are super simple.)

I improvised yesterday, but ended up loving the result!

-1 can beans (I used borlotti) (don't drain!)
-1 can pre-cooked spelt
-1 tbsp. tomato sauce
-salt
-pepper
-parsley

Heat two teaspoonds of olive oil in a pan or skillet, dump the beans WITH THEIR SAUCE, and add the tomato.
Stir and cook on medium heat for a couple of minutes, adding parlsey and plenty of salt and pepper.
When the the sauce has reached the right constintency (you can have it as thick as you like, or runny if you're more in the mood for a soup), add the spelt and stir well.
I serve it on a warm corn tortilla.

Tips:
-You can definitely use dry beans and dry spelt, but pre-cooked obviously saves time. It comes together in five minutes tops!
-The first time around, I drained my beans. It comes out more like a salad, with very very little sauce and the ingredients are less blended. It's equally delicious, just depends on how you like it
-you can rice if you prefer (but spelt has fewer calories, I think)

bon appetit!