Any black bean recipes?

[sandnsea]

I bought two cans of black beans because they're on sale. Hubby said he'd like chili for dinner, but would settle for some kind of black bean dish. I'm being lazy. I've got ground turkey and ground beef. Ham slices in the frig. Cauliflower, celery, okra. Brown rice and red potatoes. Salsa. Cheddar and blue cheese. I can go to the store if necessary, it's just a couple of blocks.

Any ideas?

Oh yeah, complex carbs, low fat, low sugar.

I'm also looking to make a cauliflower and tomato cold salad, (not today though). I'll need to steam the cauliflower and then cool it. But after that, I'm envisioning cauliflower, big pieces of tomato, maybe some artichoke hearts or something. Some kind of olive oil or pesto type dressing. Nothing too vinegary. Again, ideas?

Thanks!!

[Retrograde]

1. black bean soup!

there's a nice recipe here: leave out the jalapeno or substitute a different pepper depending on if you want it milder or hotter. If you can find a copy of this book, check it out: it has some good black bean recipes, including my favorite black bean/rice/shrimp/avocado/mango salad. There's a classic Latin dish called Moros y Cristianos: spicy black beans with white rice. If you're feeling really ambitious you can make your own refried black beans and smear them on a fresh tortilla - corn, of course! Any good Mexican cookbook - I like Bayliss, he's not as intimidating as Diana Kennedy - will have several bean recipes. I just substitute black beans for pintos.

Black beans are the Dieties' gift to vegetarians - and even to non-vegetarians!

[Jeanette in FL]

2. Try roasting the cauliflower instead of steaming

For years now I have been roasting my cauliflower. Just break it up into florets, drizzle with olive oil, salt and pepper. Put in a 350 degree over for about 30 minutes until tender.

I also use sesame oil on the cauliflower for an asian twist.

Once you have cauliflower like this you will not go back to steaming it. The flavor is so much more concentrated and the cauliflower retains its crispness.

[The empressof all]

3. You can always make the brownies (Low Glycemic-no Wheat)

"Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies."


http://www.101cookbooks.com/archives/amazing-black-bean...

[TygrBright]

4. Cook 'em with a can of stewed tomatoes, some sauteed onions...

...add some frozen corn and season with cumin and a touch of red pepper. Let it all simmer together for half an hour to 45 minutes. Serve over rice.

Yummy!

helpfully,
Bright