Black Bean recipes

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; . . . .

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.

Black bean and asparagus salad many recipes on line sound but I love it
https://www.tasteofhome.com/recipes/black-bean-asparagus-salad/

@corinasue1143 oh, canned asparagus makes me sad are you sure you can't get at least frozen, if not fresh?

Black bean salad with avocado, tomato's, corn is a fave here

Here’s what I did tonight with Black Beans:

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



Was very good!

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.

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.

This is currently in the crock pot for dinner. Super easy and great with egg whites in a burrito for even more protein if you do eggs: https://sweetandsavorymeals.com/slow-cooker-rice-beans/

I use black beans pretty frequently —

I add black beans to this recipe for carne adobada https://muybuenocookbook.com/carne-adobada/

I normally substitute then in for the kidney beans in 3-bean salad — I use a modification of this (honey instead of sugar and change up other measurements) https://www.simplyrecipes.com/recipes/three_bean_salad/

I also make a mango, pineapple salsa and toss them in and eat with plantain chips

I add them to chicken and rice

Huevos Rancheros

Black bean brownies

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large eggs, room temperature
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt

Bake at 350 for 20 minutes.