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Black Bean recipes

mchopper1mchopper1 Member Posts: 4 Member Member Posts: 4 Member
in Recipes
I am trying to eat more protein so I bought a can of black beans. Now I don't know what to do with them. lol Would like some ideas of what you do with them. Thanks.

Replies

  • AnnPT77AnnPT77 Member, Premium Posts: 20,819 Member Member, Premium Posts: 20,819 Member
    I like black bean soft tacos (corn tortilla) with sweet potato chunks, a bit of some kind of calorie-efficient cheese, chopped or thin-sliced veggies (like sweet peppers, onions, whatever), salsa, maybe dab of guacamole if I have the calories, spoonful of plain nonfat Greek yogurt.

    Something like tostadas is also good; frittata with beans, veggies & salsa; stew or chili; . . . .
  • goal06082021goal06082021 Member Posts: 1,311 Member Member Posts: 1,311 Member
    1. open can
    2. eat beans

    Serious answer, black beans go great with things like sweet potatoes, or carnitas/barbacoa/chicken. Make DIY Chipotle bowls/salads or breakfast burritos.

    I've made black bean veggie burgers by pureeing black beans with an assortment of veggies (usually some combo of carrot, mushroom, onion, bell pepper or hot pepper), spices, an egg to help bind it together and breadcrumbs for structure.

    My first gourmet struggle meal in college consisted of a package of cooked, sauceless pulled pork; a can each of black beans and red beans; and the tiniest, crappiest onion you can imagine, diced up small and fried halfheartedly using my cheap-o-depot rice cooker's Saute function and some butter I stole from the dining hall. Dump everything else in, stir it up, let it simmer for like 20 minutes so the flavors can marry. Still came out delicious.
  • ehju0901ehju0901 Member Posts: 144 Member Member Posts: 144 Member
    I LOVE black beans. I think any type of burrito bowl or similar is always good. Chicken, black beans, corn, some cheese, salsa, rice/riced cauliflower, etc. Mix it in however you'd like!

    I also made a black bean chili once (just googled a recipe) that turned out OK. I'd have to switch it up a bit though because it got to be a bit lackluster for me after a couple servings.
  • corinasue1143corinasue1143 Member Posts: 5,500 Member Member Posts: 5,500 Member
    I love black beans in salad. I make a salad with just lettuce, drained rinsed black beans, and Mexican-style corn. I love it!
  • mermaidnjmermaidnj Member Posts: 138 Member Member Posts: 138 Member
    Black bean and asparagus salad many recipes on line sound but I love it
    https://www.tasteofhome.com/recipes/black-bean-asparagus-salad/
  • corinasue1143corinasue1143 Member Posts: 5,500 Member Member Posts: 5,500 Member
    mermaidnj wrote: »
    Black bean and asparagus salad many recipes on line sound but I love it
    https://www.tasteofhome.com/recipes/black-bean-asparagus-salad/

    Saved that recipe. Gonna try it with canned asparagus. Won’t be as crisp. Cross your fingers.
  • goal06082021goal06082021 Member Posts: 1,311 Member Member Posts: 1,311 Member
    @corinasue1143 oh, canned asparagus makes me sad :( are you sure you can't get at least frozen, if not fresh?
  • corinasue1143corinasue1143 Member Posts: 5,500 Member Member Posts: 5,500 Member
    I can do fresh right now. But not for long. Hadn’t thought of frozen. Will use fresh first. If I like it, maybe frozen.

    Also, we haven’t yet said black bean burgers. Been a long time since I made them, so I forgot how. But they’re good, too. (And easy).
  • Toronto6fanToronto6fan Member Posts: 306 Member Member Posts: 306 Member
    Black bean salad with avocado, tomato's, corn is a fave here
  • sandielewis2001sandielewis2001 Member, Premium Posts: 77 Member Member, Premium Posts: 77 Member
    I do a taco with cubed sweet potato, black beans and quinoa. Sometimes I add soy-chorizo if I am feeling fancy.

    Also love a homemade black bean burger.
  • AnnPT77AnnPT77 Member, Premium Posts: 20,819 Member Member, Premium Posts: 20,819 Member
    Tonight I made black bean nachos with Beanitos chips, onion, orange bell pepper, tomatillo salsa, cheese, a bit of guacamole, and some plain Greek yogurt. You can't see beans, but I swear they're in there (smashed). 455 calories, 26g protein, 22g fat, 43g carbs, 17g fiber.
    nfx0aahs0roy.jpg
    edited June 11
  • 33gail3333gail33 Member Posts: 885 Member Member Posts: 885 Member
    I add black beans and spinach to my scrambled eggs for breakfast.
    I also use them to make a quick taco filling, mix in some salsa and heat (use in taco shells with mexican rice and some veggies).
    Gallo pinto (rice and beans) is my black bean favorite, but depends where you are because you have to have Salsa lizano to make it. (FYI you can get it from Amazon). But I do something similar with quinoa, spinach, peppers, with black beans and nutritional yeast.
    edited June 11
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,602 Member Member Posts: 1,602 Member
    Here’s what I did tonight with Black Beans:

    https://www.rebelrecipes.com/spiced-black-beans-turmeric-roast-cauliflower/

    lmda026p32kt.jpeg

    Was very good!
  • ldaltonbishopldaltonbishop Member Posts: 20 Member Member Posts: 20 Member
    Black bean salsa is good cold, warm, or at room temperature. Just rinse your beans and add what you like. This recipe has nutritional information, but I my taste would run to less lime juice. You can reduce sodium by reducing the added salt. Eat the salsa as a side dish/relish or as a salad.
    https://www.thespruceeats.com/black-bean-salsa-4172306
  • michaedmichaed Member Posts: 8 Member Member Posts: 8 Member
    https://dinnerthendessert.com/chipotle-black-beans-copycat/

    I make these beans any time we do a taco or fajita night. So good! They make great leftovers, too.
  • MaggieGirl135MaggieGirl135 Member Posts: 372 Member Member Posts: 372 Member
    Southwestern quinoa salad with various veggies; corn, black beans, orange bell pepper, cherry tomatoes, scallions, cilantro, lime juice, garlic, black pepper, cumin, chili powder, and a touch of cayenne. Had it today!
  • autobahn66autobahn66 Member, Premium Posts: 13 Member Member, Premium Posts: 13 Member
    Ok: here's my go-to for black beans. Apologies to anyone from a Mexican background as this is my Irish mutation of black beans!

    Ingredients:
    10ml vegetable oil

    2 large onions, chopped, doesn't have to be fine
    4,6,8,10 cloves of garlic a head of garlic (like as much garlic as you want, you can't have too much), crushed
    2 Fresh chillies (medium heat), chopped

    20g of whole cumin, toasted
    1 inch cinnamon stick
    5-10g coriander seed, toasted
    10-20g black pepper
    10g smoked paprika (more for colour than anything else - the chipotle is what gives the flavour)
    sprig of thyme (amount depends on dried or fresh - if dried the flavour will be attenuated somewhat)
    10g oregano (amount depends on dried or fresh - if dried the flavour will be attenuated somewhat)

    1-2 dried habanero
    2 chipotle (or other smoked chilli if not available)

    50g Chorizo (optional - I have used Mexican, Spanish or none when I am not eating meat or to reduce fat)

    400g chopped tomato (or passata of an equivalent volume)

    800g black beans, tinned (can use dried, just soak and cook as normal, then add, or soak and cook in sauce
    400-800g of any other beans (to lengthen it as black beans are more expensive than other beans here)

    Salt - to taste, depending on salt content of beans

    Process:

    In a large pot, preferrably cast iron

    Fry chorizo at a good heat to crisp up and render fat out - can pour off/discard this fat or use it to proceed to the next step

    Gently fry onions - for about 8mins
    Add garlic and chillies as the onions soften, fry for further 2 mins

    In the meantime, grind the cumin, coriander, pepper and cinnamon in a grinder

    Add the ground spices, herbs and chillies to the frying onions and continue to fry for a moment

    Add tinned tomato

    Add beans

    Add enough water to give everything room in the pan

    Stir and heat to a boil

    Reduce heat to a simmer and reduce down until thick, stirring regularly (I prefer longer than shorter, up to a few hours is fine)

    (depending on the beans used some may breakdown and make this a very thick sauce, in which case care needs to be taken not to burn the bottom of the pan - if the beans remain whole then it is much less thick but just as tasty)

    *Important: find and remove the dried habanero at the end of cooking, or halfway through if it looks like its going to be thick* I use a wee device to keep it submerged but not totally free while cooking, but if you don't and you serve this to someone else, they may get a little...uncomfortable... if they eat the habanero and aren't used to it.*

    It ends up pretty rich and dense. Can be eaten on it's own or with a carb of your choice: goes great with bread or rice. I portion this amount out to approx 8 servings or so, but YMMV. The amount I can eat is limited by the spiciness, but I like that.

    Heat can be reduced by using fewer or less spicy fresh chillies or by omitting the habanero.

    It is, as most casserole type dishes, best the next day when the flavours have combined.
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