Cooking Challenge: Black Beans
inskydiamonds
Posts: 2,519 Member
Welcome to the thirteenth round of the cooking challenge! This week's ingredient comes to us from jwd28 who was the winner of the winter squash challenge.
This week's challenge is BLACK BEANS!
I'm hoping we can up the participation now that the holidays are over.
"
One of these various types of beans that have a lot of benefits for health is black bean, black bean contain a lot of nutrients needed by the body, such as vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease. When people talk about black bean, it is a unique type of bean because of the color coat on the black bean and it make them different from other beans, the color coat of black bean contain at least 8 different flavonoids that have enormous antioxidant potential that can be used to prevent degenerative diseases. Black bean like other types of beans contain a lot of protein contents and fiber, each cup has about 15 grams of both protein and fiber. "
Black Beans (1 cup, boiled without salt)
227 calories
1 grams fat
0 mg cholesterol
6 mg sodium
611 mg potassium
41 grams carbs
15 grams dietary fiber
15 grams protein
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday January 8th at 5PM Pacific Standard Time.
This week's challenge is BLACK BEANS!
I'm hoping we can up the participation now that the holidays are over.
"
One of these various types of beans that have a lot of benefits for health is black bean, black bean contain a lot of nutrients needed by the body, such as vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease. When people talk about black bean, it is a unique type of bean because of the color coat on the black bean and it make them different from other beans, the color coat of black bean contain at least 8 different flavonoids that have enormous antioxidant potential that can be used to prevent degenerative diseases. Black bean like other types of beans contain a lot of protein contents and fiber, each cup has about 15 grams of both protein and fiber. "
Black Beans (1 cup, boiled without salt)
227 calories
1 grams fat
0 mg cholesterol
6 mg sodium
611 mg potassium
41 grams carbs
15 grams dietary fiber
15 grams protein
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday January 8th at 5PM Pacific Standard Time.
0
Replies
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Ooh I LOVE black beans! I will try to find some around here... beans (other than soybeans, mung beans, and red beans) don't seem to be very popular...0
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Unfortunately beans give me severe migraines, so I will sit this one out.0
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Funny, beans, really all legumes are a huge and very nice part of my diet. So many people I know,
particularly those from the U.S. East Coast have all kinds of reservations, concerns, and problems
with them.
I don't for a second discount the pain and symptoms people have. On the other hand I think it
might be like how children grow to have healthier immune systems and less
allergies if they were exposed to more dirt and allergens when children.
I'm guessing that being raised in a family or culture where legumes were a daily staple,
as adults, fewer people would suffer as they now seem to. (of course, I am not a doctor
and there is a more than 50/50 chance I'm full of, well, beans)0 -
I am totally coming back to this one. I have a few recipes,I just need to figure out the calories.0
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Love black beans but not sure what to do with them. Since this is the first time I have seen this post, just wanted to know if I don't have a recipe can I still try them at home? Don't mean to sound dorky.0
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Love black beans but not sure what to do with them. Since this is the first time I have seen this post, just wanted to know if I don't have a recipe can I still try them at home? Don't mean to sound dorky.
Yeah, of course!0 -
Hi, I'm new to this forum!
I have a recipe with refried black beans, would that be acceptable?
Jackie0 -
Bump0
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A friend gave me a recipe for "Turkey Con Chili". It is made with black beans and is delicious especially during the cold winter months. I've posted it before in another forum so I'll find it and put it in this one later today.
Hope you all have a great day and am looking forward to new recipes.
Cindy0 -
Where do we post the recipe?0
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Chili Con Turkey
1 pound ground turkey
1 can (14 oz) Rotel original
1 can black beans rinsed and drained
1 can corn drained
1 packet Chili seasoning
1 tbls. ground flaxseed
1 cup cooked brown rice
Brown turkey. Add everything else except the rice and cook for 10 minutes. Serve over the brown rice.
Serves 4: Calories; 407; protein 30 g; fat 11 g; fiber 9
(I've added this recipe to the foods list. Also I like to make this in the crock pot so it simmers longer and the flavors meld together better. My family really likes this recipe.)
Enjoy,
Cindy0 -
Where do we post the recipe?
Here!0 -
Hi, I'm new to this forum!
I have a recipe with refried black beans, would that be acceptable?
Jackie
Sure!0 -
Layered Taco Dip
1 can (16oz) 99% FF Refried Black Beans
1 pkg ( 8oz) 1/3 less fat Cream Cheese
1 can (16oz) Stewed Tomatoes, drained (I cut them up some).
1 pkg ( 8oz) Light Sour Cream
1 1/2 cups chopped-up lettuce (I use romaine)
1 cup Shredded cheese (I use Mexican 4-cheese)
1 can (2 1/4oz) Sliced Black Olives
Bunch of Green Onions, chopped
1 jar ( 8oz) Taco Sauce
Layer away!!! I would recommend a 9 x 13" dish... I had luck (with easy spreading) as follows:
Cream cheese on the bottom, then beans, tomatoes (they kind of sink into the beans), sour cream, lettuce, taco sauce, cheese, onions and olives.
Depending on the level of 'fattiness' of the ingredients, the calories will differ... As listed, I come up with around 70 calories per serving (56 servings).
Serve with your favorite chip!0 -
Bump for later. I have a spicy black bean "burger" recipe that's oh so yummy.
And burritos...
and quesadillas....
I love me some black beans!
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When is the deadline? I love black bean soup, but have not made it from scratch in years. When I was in Costa Rica, the family I stayed with gave me a recipe book that had authentic Tico homemade recipes to include a black bean soup that was absolutely delicious. Need to dig out that recipe book, see if I can made it, and share if it is as good as I remember.
Tom0 -
Red Quinoa with Avocado, Black Beans and Corn
Ingredients
1 cup red quinoa
1 diced poblano pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped
Salt and pepper to taste
1 avocado, diced
Directions
In a large skillet, saute the poblano pepper, corn and black beans.
Once softened, add the lime juice and cilantro.
In a saucepan, cook the red quinoa as directed on the package.
Once cooked, mix the quinoa in with the sauteeing veggies.
Dice up an avocado.
Serve the avocado on top of the quinoa and veggies.
Nutrition Facts
Serving Size 5 ounces
Amount Per Serving
Calories 406
Calories from Fat 71
% Daily Value*
Total Fat 7.9g12%
Saturated Fat 1.2g6%
Cholesterol 0mg0%
Sodium 12mg0%
Total Carbohydrates 67.8g23%
Dietary Fiber 14.9g60%
Sugars 3.0g
Protein 19.7g
Vitamin A 4% • Vitamin C 44%
Calcium 10% • Iron 28%
Nutrition Grade A
* Based on a 2000 calorie diet
I know the calories maybe high for some but the protein count is high in this meal!! It taste wonderful and is a quick easy meal!! I changed the recipe up a little but I found it on http://www.5dollardinners.com/2010/06/red-quinoa-avocado-black-beans-corn.html. I hope you all enjoy my family does!!0 -
I've just discovered black beans! I love them so far, I'm looking forward to the recipes in this challenge.0
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I love black beans and have a slow cooker recipe from the Meatless Monday website ...my daughter introduced me to... I'll find it and post it soon
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Black beans and rice!
Black beans - with a little taco seasoning in them.
Over cooked rice.
With lots of salsa and a little light sour cream.
ONE OF MY VERY FAVORITES!!0 -
Black Bean Tostadas
1 can low-sodium black beans, rinsed (or equivalent if home cooked)
Garlic salt to taste
Crispy Tostada shells
Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Black Olives
Salsa
(other condiments as desired: jalapenos, sour cream, etc)
Place black beans in food processor and season with garlic salt. Add a little water and process to a "refried" bean consistency.
Top tostada shells with black beans and cheese. Microwave or heat in oven until warm and cheese melts. Top with desired toppings (lettuce, tomatoes, olives, salsa, sour cream, jalapenos, etc).0 -
When is the deadline? I love black bean soup, but have not made it from scratch in years. When I was in Costa Rica, the family I stayed with gave me a recipe book that had authentic Tico homemade recipes to include a black bean soup that was absolutely delicious. Need to dig out that recipe book, see if I can made it, and share if it is as good as I remember.
Tom
Saturday the 8th 0 -
Here is my favorite black bean recipe. It is a great soup. So yummy. The calories are of course based on my specific ingredients and may vary just a bit by what you are using. You can also redude the olive oil from 1 tablespoon down to 1/2 teaspoon if desired. I have attempted to include a photo, but I do not know if it will work.
Cuban Black Bean Soup
1 pound dried black beans, sorted and rinsed
1 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 cups vegetable broth
3 cups water
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 teaspoon chipotle chili powder
2 teaspoons salt
1 large tomato, chopped
1. Soak beans overnight in enough water to cover. The next day, drain the beans and set aside.
2. Heat the oil in a large stock pot over medium high heat. Add and saute the onion until slightly tender. Add the garlic and cook until fragrant.
3. Stir in the broth, water, rum, cumin, oregano, chipotle chili powder and salt. Cover and simmer for 2 hours stirring occasionally until beans are tender.
4,Stir in the tomato and simmer uncovered for an additional 10 minutes.
Serves 8, 1 cup servings. 163 calories, 2 grams of fat and 24 grams for fiber
This recips originally appeared on my blog, My Veggie Table. http://www.myveggietable.com/2010/02/cuban-black-bean-soup.html.0 -
I make these spicy black bean cakes and my family DEVOURS them! http://allrecipes.com//Recipe/spicy-black-bean-cakes/Detail.aspx
According to the allrecipes site, they are 219 calories per serving.0 -
We had black bean burritos tonight:
1/2 cup onion
1/2 green pepper
1 can Bush's Best black beans
*Bill echols Taco seasoning (see below)
La Tortilla factory tortilla
Yogurt or Light Sour cream
Avocado
Diced tomatoes
Shredded cheese
Salsa Verde
Alfalfa sprouts
Sautee the onions and peppers, add in 1 can of beans and mix in taco seasoning. Warm the tortillas, spread with a thin layer of sour cream. Add a bed of sprouts, then 1/4 cup bean mixture, sprinkle with cheese, top with avocado and tomato, drizzle with salsa. Fold and VOILA.
**Recipe for Bill Echols taco seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 teaspoon ground sea salt
1/2 teaspoon black pepper
Note: Do not use ALL of the flavoring or it will probably be WAY too hot. We doubled the bean/onion/green pepper mixture, still didn't use it all and it was SPICY. 0 -
Yum! I am so excited to try some of these new recipes! Here's one of my favorites. It comes from the "Williams-Sonoma Soup" cookbook:
Black Bean Soup
2 c dried black beans
2 T extra virgin olive oil
2 yellow onions, finely chopped
1 or 2 jalapeno chiles, seeded and minced
3 cloves garlic, minced
1 small red bell pepper, diced
1 t ground cumin
1 t dried coriander (I left it out b/c I don't have any - didn't miss it)
1 t dried oregano
8 cups (4 cans) vegetable broth
2 T fresh lime juice
2 T minced fresh cilantro
salt and pepper to taste
Pick over beans, discard any stones or misshapen beans and rinse well.
In a large pot, combine the beans with cold water to cover by 3 inches.
Soak at least 4 hours or up to overnight.
Drain and set aside
In a large soup pot over medium heat, warm oil.
Add onions and saute until soft. Add chile, garlic, bell pepper, cumin, coriander, oregano. Saute until vegetables are soft (7-10 minutes)
Add beans, vegetable broth. Simmer over medium heat 1-11/2 hours or until beans are soft.
Puree soup in batches leaving some texture as desired. Return soup to the pot.
Add lime juice, minced cilantro, salt and pepper. If soup is too think add water or more broth. Reheat over medium heat.
If desired, serve with a dollop of sour cream, salsa and crushed tortilla chips.
Serves 8
Calories: 156
Carbs: 30
Fat: 4
Protein: 8
(amounts listed are not including sour cream, salsa and tortilla chips)0 -
Yam and Black Bean Burritos (found this on the Tasty Kitchen part of thepioneerwoman.com)
2 whole med. yams, peeled and cut into 1/2 inch chunks
2 tbsp. cooking oil
1/2 white onion, chopped
15 oz. can black beans, drained and rinsed
1/2 tsp cumin (can be upped. I used about 1 tsp)
6 whole wheat tortillas
1/2 c. sour cream
bunch cilantro (about 1 tbsp fresh per burrito)
Preheat oven to 375. Toss yam chunks with 1 tbsp. oil on baking sheet. Roast for 20 minutes. (I also wrapped my tortillas in foil and threw them in the oven so they would be nice and warm when the filling was ready)
In a large skillet, heat 1 tbsp. oil over med-hi heat. Add onion and saute until tender. Add beans and cumin and heat through. Remove from heat and stir in yams
Spoon 1/2 c. mixture into warm tortilla. Top with sour cream and fresh cilantro. Take a bite. Die from bliss.
290 cal per burrito
11.7g fat
42.4g carbs
6.9g protein
Serves 6 with one burrito each. Trust me, one is plenty.
We LOVED this. My husband ate three (and this from a man who told me he HATED yams when I wanted to make this recipe), and I was full for the night with one. Even the kids liked it and ate every last bean and piece of yam.0 -
amygirl71's picture: 0
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Yummy!0
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NAME OF RECIPE: Slow Cooker Chicken Taco Soup
INGREDIENTS:
1/2 onion, chopped
1/2 16-oz can chili beans
1/2 16-oz can black beans
1/2 16-oz can whole kernel corn, drained
1/2 8-oz can tomato sauce
6 oz beer
1 10-oz can diced tomatoes with chilies
1/2 package taco seasoning
24 oz boneless, skinless chicken breasts
tortilla chips
DIRECTIONS:
1. Place the onions, beans, corn, tomato sauce, beer, tomatoes, and taco seasoning in the slow cooker. Stir together. Place the chicken on top of the liquid, vegetables, and beans pressing down into the liquid.
2. Cook on low for 5 hours.
3. Remove the chicken from the slow cooker and set aside til cool enough to handle. Shred the chicken.
4. Put the chicken back in the slow cooker and cook for 2 more hours.
5. Serve over approximately 8 chips, with about 8 more on top for some crunch.
CALORIES PER SERVING: 453
HOW MANY IT SERVES: 4
OPINIONS ON HOW IT TASTED, ETC: I put the soup on this morning, got to forget about it nearly all day, shredded the chicken, forgot about it some more though I couldn't help but drool over the smell it was creating. Then when I was ready, I served the meal, watched Firefly with my boyfriend, and YUM!
The flavor in i was really pleasant. I forgot to serve it with sour cream and shredded cheddar cheese, which was the initial plan, but it cut down the calories not doing so and I don't think it necessarily needed it. It was a perfect dish for a chilly day.
PICTURE (optional):
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