What's your favorite recipe with Black Beans??

I like to put them in a whole wheat tortilla with some low fat cheese and salsa and if I have enough calories, some light sour cream and/or guacamole. I love mexican food.

I like them in my salad.

Here is one of my favorites from the Food Network. Very easy and perfect for snacks!

Black Bean Hummus

Ingredients

* 1 cup cooked black beans
* 1 garlic clove, minced
* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 tablespoon white wine vinegar
* 1/2 teaspoon ground cumin
* Kosher salt and freshly ground black pepper
* 1/2 head iceberg lettuce, cut into wedges

Directions

Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes before serving.

Hope you like it!

Black Bean Brownies
Yes they are made with Black beans But oh so yummy oh so moist oh so good and you get a pretty big brownie being that it makes 16 servings so you can cut them smaller for less calories.

Ingredients

* 1 (15.5 ounce) can black beans, rinsed and drained
* 3 eggs
* 3 tablespoons vegetable oil
* 1/4 cup cocoa powder
* 1 pinch salt
* 1 teaspoon vanilla extract
* 3/4 cup white sugar
* 1 teaspoon instant coffee (optional)
* 1/2 cup milk chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.


DETAILED NUTRITION
Serving Size 1/16 of a recipe
Servings Per Recipe 16
Amount Per Serving
Calories 126
Calories from Fat 48
% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 1.8g 9 %
Cholesterol 40mg 13 %
Sodium 144mg 6 %
Potassium 139mg 4 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 2.6g 11 %
Protein 3.3g 7 %
** Sugars 12.4g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 2 %
Iron 10 %
Thiamin 5 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 8 %
Folate 12 %

black bean cakes with mango salsa-
makes 8 cakes - serves 4 ( 2cakes per person)

mango salsa - make this first and chill

2 cups mango, peeled & diced
1/2 cup red bell pepper, minced
1/4 cup red onion, finely minced
1 serrano pepper, seeded & chopped
2 Tbsp. fresh cilantro, coarsely minced
2 tsp fresh ginger root, chopped
1 Tbsp. lime juice

black bean cake mixture

2 x 15 ounce. cans black beans, rinsed & liquid removed
1/4 cup fresh cilantro, minced
1/4 cup red onion, finely minced
1 egg white (or possibly substitute), slightly beaten
1 tsp ground cumin
1 tsp garlic, chopped
1/2 tsp ground allspice
1/8 tsp cayenne pepper

1/3 c. whole wheat bread crumbs
nonstick cooking spray
1 Tbsp. extra virgin olive oil

Directions

1.Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set aside.

2.For the black bean cakes, place beans in a large bowl and coarsely mash till they stick together. Add in cilantro, onion, egg white, cumin, garlic, allspice, and cayenne pepper. Mix till well blended.

3.Divide bean mix into 8 equal parts. Shape into 1/2" thick patties. Coat patties with bread crumbs. Spray both sides of patties with nonstick cooking spray.

4.Heat oil in a skillet over medium-high heat. Add in bean cakes and fry till golden on both sides, turning once, about 8 min total.
Serve hot with Mango Salsa. Garnish with cilantro and lime wedges, if you like.

per serving = 2 cakes (or 212 per cake)
424 calories
19 g protein
5 g fat
75 g carbs
0 cholesterol
81 mg sodium
13 g fiber

This is my dad's recipe, and the beans are a-freakin'-mazing! They freeze well, and you can portion it out into single servings and take them with you for lunch. Sorry, don't have specific nutritional info, but it is very low-cal and pretty much awesome for you. Just go easy on the salt You can also add some chicken or other meat to it if you want some extra protein.

P.D.s Vegetarian Black Beans (Serves a Small Army)

Ingredients
• 2 tablespoons extra virgin olive oil
• 1 cup+ chopped onion (1 large yellow onion)
• 1 each red, green, and yellow bell peppers (they sell these together
in a package now) diced.
• 2-5 large garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 cup of fresh cilantro chopped finely
• 1 teaspoon dried oregano, crumbled
• 1 bag (size is up to you. If you use a big one, you will have to up
many of the ingredients to compensate for more beans) of black
beans cleaned and soaked over night. It takes at east 3 hours to
cook these after soaking. I drain off most of the liquid from the
soaking but leave enough to cover the beans. Most recipes say to
drain off all the soaking liquid and replace it with water. Do
whatever seems best to you. You’ll definitely have to add water
once the beans begins cooking. Don’t forget them or they will dry
out and burn. I usually put 2-3 inches of water on top of the beans.
Cook them soft or almost soft before you add the rest of the
ingredients. You can also use 3-5 cans black beans.
• 2 (10-ounce) cans petite diced tomatoes with green chilies, with
their liquid (or regular tomatoes petite diced and the chopped green
chilies in separate cans).
• 2 tablespoons frozen orange juice concentrate, or a cup of oj.
• 1 tablespoon fresh lemon juice or lime juice (you’re basically
adding something like a mojo taste with the juices)
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar
• 1/2 to a whole teaspoon red pepper flakes- depending how much
heat you want.
• 4 cups al dente rice (Basmati tastes the best, but for brown rice is better for you, can also serve over quinoa)
• 1/4 cup coarsely chopped fresh cilantro for garnish as well as a dollop of sour
cream if you wish.
Directions
Soak beans overnight (18-24 hours is best), then cook until tender.
Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, peppers, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5-8 minutes.
Add the beans, tomatoes with chilies, cilantro, soy, balsamic vinegar, orange juice concentrate, lemon juice, and hot pepper flakes. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10-30 minutes. If there is not enough juice on the beans, I use chicken broth to soup it up– I find that I almost always need this since I make my beans soupy.
Taste for salt and adjust as needed. Serve with yellow rice sprinkle with cilantro, and serve.
I add:
2 Tbls of soy sauce
2 Tbls. of balsamic vinegar

**Comes out to around 185-200 cals per serving, without the rice.

I have an awesome bean burrito recipe thats super quick and easy... I make it at least 1x/week....

Ingredients:
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1/3 cup water
Minced fresh garlic (amount depends on your preference)
2 tsp olive oil
1 tsp Chili powder
Salt & Pepper to taste
Pint of cherry tomatoes
1-2 cups shredded lettuce
1 chopped purple onion
1 container of salsa
Package of Lite whole wheat wraps (i.e. Flat Outs)

Optional:
Fresh cilantro
1 medium avocado, mashed
Small container 0% fat plain greek yogurt

1. Heat olive oil a medium skillet
2. Add garlic, cook for 1 minute
3. Add spices, cook 1 minute
4. Add beans and water, bring to boil and then simmer on low for 10 minutes
5. When there's about 3 minutes left, add salsa & continue to simmer
6. With about 1 minute left, mash whole beans with a fork

-Take out of skillet and make your own burrito using the wrap (heat the wrap before making burrito), vegetables, (Greek yogurt is a low-cal sun for sour cream), and anything else you want to add! It seems like a lot of ingredient, but most of these things can already be found in the pantry :-)

I love this bean dip! It's great served warm, baked in the over with a little low fat cheese on top:

Fiber-licious Bean Dip
(*1/4th recipe without garnish or cheese: Approx. 110 - 120 calories, 0.5g fat, 935mg sodium, 31g carbs, 13g fiber, 2.5g sugars, 6g protein = 1 - 2 Points)

Although beans are naturally a good source of fiber, adding Fiber One cereal to this dip gives it an extra fiber boost. No one will ever guess that there is cereal in this creamy dip! This is delicious served with baked tortilla chips and cut-up veggies.

Ingredients:

1 15-oz. can of black beans

1 cup Fiber One cereal

1 cup salsa

2 garlic cloves; chopped

1⁄4 tsp. each salt, cumin, chili powder

1 tbsp. fresh cilantro

Garnish: fat-free sour cream, chopped scallions and tomato

Optional: 1⁄2 cup fat-free shredded cheese



Directions:


Place all ingredients in a blender and blend until well mixed; if you prefer the bean dip cheesy, add shredded cheese to the mixture once it’s blended. Place the mixture in a microwave-safe bowl and heat on high for 2 minutes, or until hot. Serves 4!

My black bean chilli:

One can black beans (not drained or rinsed)
One can fire roasted tomatoes
One pound ground beef, turkey, or soy crumbles
One diced red bell pepper
Chili powder, onion powder, garlic powder, salt, and black pepper to taste

Brown meat in skillet
Once browned combine with all other ingredients in large pot on stove, cook till heated.

OMG, THAT IS HOW I MAKE MY CHILLI! lol, it is super good.

I like to make a black bean "soup," although sometimes I make it thicker and it's like a side they used to serve at Don Pablo's restaurant (before they closed). Recipe @ http://www.goya.com/english/recipes/recipe.html?recipeID=&isSearch=2&searchFor=black+beans&whichpage=16
It does call for some brand-name ingredients, some of which I bought, but I make this over and over and will make it up on a Sunday and eat it througout the week, so it was worth buying them. I use any white wine and don't buy the special cooking wine listed; all the other Goya products I found right in the international aisle together. The Sazon is very salty and strong (kind of like Ramen noodles seasoning packet), so I only use 1/2 of the amount. It's sooo delicious!
I found this recipe for the PF Chang's menu item: http://www.cdkitchen.com/recipes/recs/525/PF_Changs_Chicken_with_Black_Bean_Sauce45476.shtml

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.

This is my favorite Crock Pot Recipe with Black Beans in It, its wonderful:

Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

Ingredients
* 3 pound(s) bone-in skinless chicken thighs
* 2 teaspoon(s) ground cumin
* Salt and pepper
* 1 teaspoon(s) smoked paprika, or 1⁄2 tsp. chopped chipotle chiles in adobo sauce
* 1/2 teaspoon(s) ground allspice
* 1 cup(s) chicken broth
* 1/2 cup(s) salsa
* 3 clove(s) (large) garlic, crushed with press
* 2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
* 2 pound(s) sweet potatoes, peeled cut into 2-inch chunks
* 1 jarred roasted red pepper, cut into strips (1 cup)
* 1/3 cup(s) loosely packed fresh cilantro leaves, chopped
* Lime wedges

Directions

1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Nutritional Information
(per serving) (Makes 6 servings)
Calories 415
Total Fat 6g
Saturated Fat 1g
Cholesterol 107mg
Sodium 875mg
Total Carbohydrate 61g
Dietary Fiber 12g
Sugars --
Protein 36g
Calcium --

Definitely going to be trying one of these recipes for dinner tonight, thanks!