What's your favorite recipe with Black Beans??

Black beans and rice (with fresh cilantro and a little lime juice in the rice), doused with your favorite hot sauce, with mango chunks added in. Mmmmmmmmmmmmmmmmmmmmm!

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I put a can of black beans in a crockput with some chicken and a can of rotel tomatoes....perfect for a taco salad!!!

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My favorites....

Black Bean Soup
http://afkdinner.blogspot.com/2011/02/baradins-black-bean-soup.html

Bean Balls
http://www.myfitnesspal.com/topics/show/236450-yin-yang-bean-balls-240-calories

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these all sound amazing!!!

Black Bean Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I have used as a burger without bun and topped as I normally would or I crumble over lettuce, tomato, avocado and top with salsa, makes a great taco salad! I have also substituted the chili sauce with chopped jalapenos and actually make it only this way now.

Definitely going to try these!!

1 box dry plain couscous
1 can drained corn
1 can black beans, rinsed
4 medium green onions (entire onion)
1 med red bell pepper, finely chopped
2 minced garlic cloves
cilantro to taste
1/4 C lemon or lime juice
1/4 C EVOO
1 tsp salt
coarsely ground black pepper

Serves approx 12. 190 cal, 6g fat, 6g protein, 30g carb, 4g fiber, 320 sodium. This is great for a summer picnic. It also freezes well. I like to add jalapeno as well.

I love them in my quesadillas and baked potatoes!

This is my favorite bean dip recipe: (allrecipes.com)

Ingredients

1 (15 ounce) can refried beans
1 (15 ounce) can black beans, rinsed and drained
3/4 cup sour cream
1 cup salsa
1 (4 ounce) can diced jalapeno peppers
1 1/2 cups shredded Colby cheese
1/4 cup sliced black olives (optional)
Directions

Preheat an oven to 375 degrees F (190 degrees C).
Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired.
Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.

Bump as I have a flat of black beans in my pantry...

Black Bean Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
1.If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

I have used as a burger without bun and topped as I normally would or I crumble over lettuce, tomato, avocado and top with salsa, makes a great taco salad! I have also substituted the chili sauce with chopped jalapenos and actually make it only this way now.

Thank you! I used to have a similar recipe to this years ago, and I lost it...I've been craving it ever since!!

These are a couple of my favorites:

Chicken and Corn Chili

Ingredients:
4 skinless, boneless chicken breast
halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn, drained
1 (15 ounce) can pinto beans (I prefer black beans)
(I also add a can of diced tomatoes, undrained)

Directions:
1. Place chicken and salsa in the slow cooker. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

(I usually just mix everything together and cook it all at once.)

Really yummy as a chili!! Leftovers are even better, and it thickens up nicely to use in a tortilla. We eat this often.




Best Black Beans

Ingredients:
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste

Directions:
1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.