Your favourite black bean recipes

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

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

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!!

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

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!

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

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

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!

IN for Black Beans!

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.

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.

Bump! Bought 4 varieties of beans this weekend!

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

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

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.