Canned Black Beans Recipe

Refried: Add some finely chopped onion and jalapeno to a pan with a little oil in it. Cook until soft, add a can of black beans, a teaspoon of cumin and a splash of vegetable or chicken stock. Simmer until beans are heated through, then using a potato masher or the back of a fork, mash about half the beans or until the desired consistency.

Black beans and sweet potato go very well together. Google "black bean and sweet potato chili" and you'll get a ton of recipe ideas.

Go to Epicurious.com and search "Crispy black bean tacos." They are awesome.

Hello Friends,

I'm new to black beans (except when they are stuffed in my burritto). How do you prepare yours? I'll be using canned tonight.

Thanks!

Look up black bean brownies!

One of our favorite black bean recipes:

Black Bean Salad

15 ounces black beans, drained and rinsed
8 3/4 ounces whole kernel corn, drained
1 medium avocado, diced
2 cloves garlic, chopped
2 jalapeños, chopped
1/4 cup cilantro, chopped
1/4 cup fresh lime juice
Salt to taste

Mix all ingredients together and serve!

This one is awesome!!

If I want to eat it as a side, I just dump it in the pot, add a can of Ro-tel (diced green chilies and tomatoes), some cumin and garlic powder and yum. If you have cilantro, throw some of that in also.

Hello Friends,

I'm new to black beans (except when they are stuffed in my burritto). How do you prepare yours? I'll be using canned tonight.

Thanks!

Start cooking your own beans unless those are sodium free beans in water. A lot of canned foods have too much sodium.

I love black bean soup.

I take 2 cans black beans mash one can, add both to about 4-6cups water depending on how "soupy" you want it. Saute 1 chopped onion, 1 chopped red bell pepper, 1 chopped jalapeno, 3-4 garlic cloves. Saute these just until they start to get soft, then put vegetables in with the beans. Add about 1/2 chopped fresh cilantro and cook for about 30 minutes. Add salt and pepper to taste. When you are ready to serve put in fresh cilantro and serve with crusty bread. And this soup is ALWAYS better the next day

Hello Friends,

I'm new to black beans (except when they are stuffed in my burritto). How do you prepare yours? I'll be using canned tonight.

Thanks!

Start cooking your own beans unless those are sodium free beans in water. A lot of canned foods have too much sodium.

When I plan ahead I always cook my own beans. But when I don't have time I used canned. I always rinse my canned beans really really well. Do you by chance know if this cuts the sodium level down any significant amount?

Oh wow, some of these ideas are making me salivate over here!!!

Be careful though of using too much of the juice from the can, it can be really high in sodium.

Hello Friends,

I'm new to black beans (except when they are stuffed in my burritto). How do you prepare yours? I'll be using canned tonight.

Thanks!

Start cooking your own beans unless those are sodium free beans in water. A lot of canned foods have too much sodium.

When I plan ahead I always cook my own beans. But when I don't have time I used canned. I always rinse my canned beans really really well. Do you by chance know if this cuts the sodium level down any significant amount?

Several companies have low sodium canned beans now. Look for those. I'm not sure if rinsing will do enough to remove the saltiness. I never could get the salty taste out of regular canned beans.

I found these on pinterest awhile back, loved both of them.

Black Bean Oat Burgers

1 can (19 oz) black beans, drained and rinsed
1 1/2 cups diced mushrooms
1/2 cup plain rolled oats
2 cloves garlic, chopped
1 egg, lightly beaten
1 Tbsp cumin
1/4 tsp ground black pepper
2 tsp vegetable oil
6 100% whole-grain buns
6 Tbsp spicy mustard
1 tomato, sliced
1 cup baby spinach

1. Preheat grill to medium. Place half the beans in a food processor or blender along with mushrooms, oats, garlic, egg, cumin, and pepper. Process until well mixed. Add remaining beans and pulse the machine until they're combined into the mixture. Form into 6 patties and coat each with vegetable oil.

2.Grill for 3 to 4 minutes per side or until browned. Toast buns for 2 minutes. Serve bean burgers on toasted buns and top with mustard, tomato, and spinach.

Makes 6 servings. Per serving: 283 cal, 6 g fat (1 g sat), 45 g carbs, 10 g fiber, 300 mg sodium, 13 g protein



Black Bean Tacos With Corn Salsa

Olive oil cooking spray
2 cloves garlic
2 1/2 cups canned black beans, rinsed and drained
1/4 cup rolled oats
1/4 cup cornmeal
1 tablespoon chili powder
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 small corn tortillas
1 cup corn, thawed if frozen
1 medium red bell pepper, chopped
1 small green chile, diced
2 scallions, chopped
Juice of 2 limes
1/4 cup chopped fresh cilantro

PREPARATION

Heat oven to 400°. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 tsp salt and 1/4 tsp black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 tsp salt and 1/4 tsp black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.

Makes 4 servings, 321 calories per serving, 3 g fat (0 g saturated), 60 g carbs, 13 g fiber, 14 g protein

wild and brown rice salad

2 cups of uncooked rice
1 can of corn cooked in the pan or a corn on the bbq
1 can of black beans
1 large carrot shredded
green onions, chives
coriander to decorate
juice of 1 to 2 limes
if the rice is too sticky, you can use 1 teaspoon of olive oil to help it

serve as a salad or in a small soft tortilla with a sauce made from a tiny piece of chipotle pepper in adobo sauce and real mayonnaise, no need to use a lot, i use .5 to 1 tablespoon per serving

this whole recipe makes 12 servings for me, is very filling for hours, and low calorie.

I use a can of chipotle peppers in adobo sauce, I puree and freeze it. It is easy to use about 1 ml each time I need it for this recipe.

2 cans black beans, drained

2 cups chicken broth - Swanson Natural Goodness is excellent

2 cups salsa - use your favorite brand from a jar or container of fresh from the produce section

Juice of one lime


Sea salt and freshly ground black pepper

Greek yogurt & chopped cilantro

Combine beans, broth, salsa, and lime juice in a blender and blend until smooth. Transfer to medium pot, bring to a simmer over medium heat. Season to taste with salt, if needed. ( I add a small seeded jalapeno to add flavor)

So good and So filling.