Your favourite black bean recipes

I never really had success with dry beans getting soft enough until I started pressure canning them. Now I'll buy bag beans and can them to eat later.

Following along for recipes. I do love black beans and put them in stews, chili and soups. There's a recipe for black bean brownies I'be been wanting to try for a long time.

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!

Had black bean burgers last night for dinner. They weren't too bad at all. I would say to spice up the recipe a bit to add some more flavor!

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

Om nom nom

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
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.

My favorite is: take one can of black beans well drained and rinsed or equivalent of dried beans that have been soaked over night. Add one can of pinto beans well drained and rinsed. In a skillet add EVOO and diced up red onions. When slightly clear looking dump in your beans. Then add a can of chopped up artichoke hearts. (use the ones packed in water not oil) add about 2 tea spoons of curry powder and the juice of one lemon and use the zest as well. Just run the lemon over a microplane over the pot. Add about a fist full of freshly chopped parsley and Cilantro right before its finished. Stir in the pot till evenly heated and then eat. Even my kids love this and they used to hate beans.

You don't have to use Cilantro if you don't like it. A lot of people don't care for it. But the Lemon juice is a must. I would not recommend skipping the lemon.

My favorite is: take one can of black beans well drained and rinsed or equivalent of dried beans that have been soaked over night. Add one can of pinto beans well drained and rinsed. In a skillet add EVOO and diced up red onions. When slightly clear looking dump in your beans. Then add a can of chopped up artichoke hearts. (use the ones packed in water not oil) add about 2 tea spoons of curry powder and the juice of one lemon and use the zest as well. Just run the lemon over a microplane over the pot. Add about a fist full of freshly chopped parsley and Cilantro right before its finished. Stir in the pot till evenly heated and then eat. Even my kids love this and they used to hate beans.

You don't have to use Cilantro if you don't like it. A lot of people don't care for it. But the Lemon juice is a must. I would not recommend skipping the lemon.

This sounds a bit kooky, I think I have to try it!

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 don't know if you had chocolate cake in mind but I made a chocolate black bean cake for Christmas and no one in my family could even taste the black beans. It was kind of a hit if I do say so myself. This recipe is actually flour, sugar, gluten, and dairy free.

The recipe's at http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/

Thank you so much for starting this topic about Black Bean recipes.
I have a lot of dry Black Beans
:-)