Your favourite black bean recipes

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My sweet tooth demands the brownie notion be seconded!

I used this recipe (http://alimentageuse.com/home/2013/03/27/black-bean-brownies/) and they turned out delicious. It was 216 calories for 1/8th of the pan (because I like massive brownies, okay?!), with 22g carbs, 8g protein, and 11g fat (keeping in mind the coconut oil).

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Ingredients

- 1 can black beans (15 oz drained and rinsed, the can was 19 fl oz.)
- 3 tbsp coconut oil
- 3 eggs
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 2/3 cup brown sugar
- 1/2 cup semi-sweet chocolate chips (divided 1/4 and 1/4)
- Optional: Fleur de sel to sprinkle on top

Instructions

In a food processor or a blender, purée the black beans, cocoa powder, coconut oil, and 1/4 cup chocolate chips until smooth. If your processor is big enough, add in the eggs, vanilla, and brown sugar and purée just until smooth (try not to overmix the eggs though). If it's not big enough, transfer to a mixing bowl and mix in the eggs, vanilla, and brown sugar.
Pour into a parchment paper-lined square pan (8x8).

Sprinkle the remaining chocolate chips on top and if you like the salty fleur de sel, sprinkle some on top to cut through the dark chocolate flavour.

Bake for 20-30 minutes at 350F until set. I like to underbake my brownies a bit, but if you don't, bake until a toothpick comes out clean when inserted into the middle.

Let cool on a wire rack.

Cut, and serve! Store in an airtight container for 2-3 days, or in the fridge for about a week.

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Gotta bump this one!

Hello,

I'm from Brazil and f there is something that can be classified as the national brazilian food that would be Black Beans.
The favourite way to go about it is to make it into a stew with pieces of pork, smoked pork is even better. It's the sort of thing that you can add whatever vegetables you have around you and it keeps delicious, a bit like lentil stew.
I would suggest potatoes, carrots and tomatoes (yes I know tomato is a fruit), for the port I think pancetta is the way to go. Cook it all until the beans are soft, a pressure cooker might be the best way. Serve it with rice and for the adventurous ones you can have a go at eating it with peeled pieces of orange, it's absolutely delicious.
I hope it helps, otherwise you can always look for brazilian recipes, we call black beans Feijão, I'm sure you can find plenty of recipes in english around the web

This.We love it. I make it a little differently (taught by a friend who's a Brazilian chef). You rinse the beans, soak overnight, put in a pot with water covering and start simmering awar. Smoked meat is kind of important to get the flavor...you can use a low-fat smoked sausage and/or crisp-cooked bacon (cook them separately, then add). I don't add any veggies except sauteed onion, scallion and garlic (plenty of, always, for me). Salt, pepper and a couple of bay leaves. And--her secret touch--mash a ripe banana or two and add it during the last half hour. A slow-cooking dish. Sooo good. No exact measurements....just be careful, since the smoked meats have salt, that you add your salt at the end, to taste, so it's not too salty.

And even better with sauteed kale as a side dish, with a bit of vinegar, salt, pepper, garlic added to it. The Brazilians were chowing down on kale long before it became popular here.

I am going to try this recipe it sounds delicious.

Bump, and thanks to posters!

Bump! Have a bag of black beans just waiting to be used. Thanks for all the ideas!

Once you have your beans soft (per all the previous soaking and rinsing and slow cooking instructions MAKE THE BLACK BEAN SOUP RECIPE FROM THE MOOSEWOOD COOKBOOK and yes use the optional orange juice

This is by far the MOST delicious way to enjoy black beans. The recipe is from Three Guys from Miami, and it's a Cuban dish. Here's the link: http://icuban.com/food/moros_y_cristianos.html.

For those who don't want to use the link, here's the recipe:



Moros y Cristianos – Black Beans and Rice Dish
By Three Guys From Miami


Prep time: 20 minutes*
Cook time: 1 hour 30 minutes*
Total time: 1 hour 50 minutes *
Yield: 8 servings**

Cuban-style black beans cooked with rice.

INGREDIENTS:

1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice
Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked.

Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

* indicates cooking or prep time given is significantly different when I'm doing it.

** A serving in this context means that's all you'll eat for the meal. If you use it as a side, and I do, then you'll find that 1/4 of a serving will be more realistic for entering it on MFP.

I've saved this recipe in the recipe feature and just added servings as I've eaten.

Just made this one. Super yummy so thanks!!

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.

Once you soak/cook them (I use canned black beans, so I'm not sure how you like to get them to the edible stage), prepare this:

1 Red onion, finely diced
1 Green & 1 Red bell pepper, diced
1/4 C Red Wine Vinegar
2 TBSP Honey
Salt/Pepper to taste
Black Beans (amount is up to you)
1 Papaya, seeded and diced
1 Avocado, diced (optional)
1 Jalepeno, seeded and minced (optional)

This makes a delicious cold salad with very few calories (especially if you leave out the avocado, but I love me some avocado). I like to eat a bowl of this as a meal.