great black bean recipe

[TerriS]

This sucks not having the search function, as crappy as it is. I am trying to remember where the religous experience black bean recipe came from. Can anyone post it? I am on a bean kick lately.

[sneezles]

If not then I'll just post the more recent black bean recipes I find. Well, I've gone back 20 days and unless the title is misleading I didn't find one about a religious experience. There was a Carribean and chicken on e mentioned but havine't found the recipe yet...

* Exported from MasterCook *

Mexican Corn and Bean Soup

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups And Stews Superfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup frozen chopped onion
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes and green chiles, undrained
3 lime slices

Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; saute 1 1/2 minutes. Stir in corn, pepper, broth, beans and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.

serving size: 1 2/3 cups soup and 1 lime slice - 241 cal, 4.2g fat, 12.7g pro, 44.7g carb, 12.4g fiber, 0mg chol, 3.2mg iron, 722mg sod, 87mg calc.

Source:
"Cooking Light-J/F/04"


* Exported from MasterCook *

North Woods Bean Soup

Recipe By :Cooking Light Magazine. Jan/Feb 2002. Page: 143.
Serving Size : 5 Preparation Time :0:00
Categories : Jan/Feb 2002 Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and
cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 cans (15.8 ounces, each) Great Northern beans,
drained and rinsed
1 bag (6-ounce) fresh baby spinach leaves

1. Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

2. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts. Yield: 5 servings (serving size: about 1-1/2 cups).




S(Winning Points):
"4 points per serving"

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Per Serving (excluding unknown items): 13 Calories; trace Fat (4.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

NOTES : Pureeing some of the soup lends body to the dish. Stir in fresh spinach after the soup is removed from the heat so it won't overcook and lose its bright color.

Total time: 27 minutes

[sneezles]

OK, this one had tons of WOWS so far...

Caribbean Chicken with Black Beans, Sweet Potato & Lime
Eating Well - Winter 2004

A prepared spice blend like jerk seasoning makes an appealing crust on the chicken breasts and adds complex flavor to the black bean-sweet potato ragout. (Adapted from Cooking the RealAge Way). My note - I may have to check this cookbook out!!

2 tsp. canola oil or olive oil
1 medium white onion, chopped (I used yellow onion)
1 medium sweet potato, unpeeled, cut into 1/2-inch chunks (I used 2 sweet potatoes and peeled them - my peels had lots of eyes and other yucky things)
4 tsp. Caribbean jerk seasoning OR blackened seasoning mix, divided
1 cup reduced-sodium chicken broth
2 bay leaves OR 1/2 tsp. Old Bay seasoning (I used Old Bay)
4 boneless, skinless chicken breast halves (1-1/4 pounds total)
1 lime
1 15-1/2 oz. can black beans, rinsed
1/4 tsp. salt, or to taste
Picapeppa Sauce, mango chutney, plain yogurt, chopped cilantro for garnishes (optional)

1. Heat a large deep skillet over medium-high heat. add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsps seasoning mix over the vegetables; cook for 1 minute. Add broth and bay leaves (or Old Bay), if using; simmer, stirring occasionally for 10 minutes.

2. Meanwhile, preheat broiler. Sprinkle the remaining 2 tsp. seasoning mix over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan over medium heat or grill over medium coals.)

3. Grate enough lime zest to measure 1/2 tsp.; cut lime into quarters (I skipped this and just squeezed a big squeeze of lime into the whole dish when it was done). Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and swerve with lime wedges. Garnish as desired.

Makes 4 servings.

Per serving: 261 calories; 4g total fat; 67 mg cholesterol; 27g carbohydrate; 32 g protein; 7g fiber; 657 mg sodium

[sneezles]

* Exported from MasterCook Mac *

Smokey Sweet Potato Chowder with Black Beans

Recipe By : Lorilei
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium red onion -- minced
3 cloves garlic -- minced
3 cups vegetable stock
2 large jewel sweet potatoes -- peeled and diced
2 tsp Mexican Oregano
1/4 cup cranberry or clover honey
1/2 cup half-and-half
1 tbsp chipotle chiles with adobo sauce -- chopped
3 whole roasted red peppers (jarred is fine) -- chopped
1 can black beans -- drained
salt and pepper -- to taste

In a large saucepan, heat olive oil. Cook onions until translucent, about 4 minutes. Add minced garlic and cook briefly. Add stock and potatoes, and simmer about 45 minutes (until tender). Add honey, cream, chipotles and red peppers. Stir to combine. Remove from heat and puree until smooth. Add black beans and return to flame, just until heated through.

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Per serving (excluding unknown items): 135 Calories; 3g Fat (18% calories from fat); 6g Protein; 22g Carbohydrate; 1mg Cholesterol; 497mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Fat

[Terri-Lynn]

Sneezles I dont have mastercook but I think the one she wants is from awhile back not recent. There was a thread by someone saying that the bean recipe was a religious experience. Everyone who tried it agreed but it goes back a few months.

Terri

[sneezles]

Chipotle-Black Bean Chili

SOURCE: Cooking Light YEAR: Nov/Dec PAGE: 162

INGREDIENTS FOR 4 SERVINGS:
1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon minced drained canned chipotle chile in adobo sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped (we use 2 cans of diced tomatoes)
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs (optional)

INSTRUCTIONS:
Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon ground pepper for the chipotle, if desired.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add chili powder and next 6 ingredients (chili powder through green chiles); bring to a boil. Reduce heat, and simmer 15 minutes. Ladle chili into individual bowls, and garnish with cilantro sprigs, if desired. Yield: 4 (large)servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 248 (10% from fat); PROTEIN 13.8g; FAT 2.7g (sat 0.5g, mono 1g, poly 0.8g); CARB 46.6g; FIBER 7.6g; CHOL 0mg; IRON 4.3mg; SODIUM 613g; CALC 131mg

[sneezles]

Originally posted by Terri-Lynn
Sneezles I dont have mastercook but I think the one she wants is from awhile back not recent. There was a thread by someone saying that the bean recipe was a religious experience. Everyone who tried it agreed but it goes back a few months.

Terri

Thanks for the tip Terri-Lynn!

[sugaree]

If this will help, I'm pretty sure it's not a recipe with meat. I'm vegetarian and was interested in it. I copied it into mastercook, but since it's not titled religious experience beans, I can't remember which one it was. I can post some titles if you want to see if any look familiar.

[sneezles]

This is the only one aside from some salads that I have in MC. From J/F '02:


* Exported from MasterCook *

Smokey Black Bean and Vegetable Soup

Recipe By :Lisa Revelli/Julie Bottcher
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
2 cups coarsely chopped onion
1 cup chopped carrot
3/4 cup thinly sliced celery
4 garlic cloves -- minced
2 teaspoons ground cumin
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
2 bay leaves
2 cups water
3 (15-ounce) cans black beans -- rinsed and drained
2 (141/2-ounce) cans vegetable broth
2 (14.5-ounce) cans no-salt-added plum tomatoes -- undrained and
chopped
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
8 lime wedges


Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; saute 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 11/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 11/2 teaspoons cilantro. Serve with lime wedges.




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Per Serving (excluding unknown items): 900 Calories; 10g Fat (10.1% calories from fat); 48g Protein; 159g Carbohydrate; 32g Dietary Fiber; 5mg Cholesterol; 3334mg Sodium. Exchanges: 10 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

NOTES : Yield: 8 servings.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[sugaree]

I think I know what it was:


SPICY BLACK BEANS AND TOMATOES

Veg. cooking spray
1 t. olive oil
1/2 c. chopped onion
2 cloves garlic -- minced
2 cans no salt added whole tomatoes -- (14.5 oz) drained and chopped (I used Fresh Cut diced tomatoes)
2 T. canned chopped green chilis
2 cans black beans -- (15 oz) rinsed and drained
1 T. chopped fresh cilantro (dried works fine
too)
1/2 t. ground cumin
1/2 t. ground red pepper
1/4 t. chili powder

Coat a large nonstick skillet with cooking spray; and the olive oil. Place
over medium heat until hot.

Add the chopped onion and garlic; sauté until tender. Add the tomatoes and
chiles; reduce the heat and cook, uncovered, 6 to 8 minutes or until
slightly thickened, stirring occasionally.

Stir in the beans and remaining ingredients. Cover and cook 5 minutes or
until thoroughly heated. Serves 8 (four in my house).

[sneezles]

This is the one:


As some of you know, I'm making every recipe from Deborah Madison's Vegetarian Cooking For Everyone. With 1400 recipes I had decided not to post recipes. This is one exception. DH and I couldn't stop raving about these beans and we each had a second helping. I even had some of the leftovers with my eggs this morning.

Black Beans with Chipotle and Tomatoes

1 Tablespoon Safflower Oil
1/2 onion, finely diced
Basic Black Beans, or 28 ounce can rinsed
1 teaspoon chipotle chile in adobo sauce or ground chipotle chile to taste
1 cup chopped tomatoes
4 cilantro sprigs
Salt
For Garnish: crumbled feta cheese, chopped cilantro, and diced serrano or jalepeno chile

Heat the oil in a roomy skillet or saucepan over fairly high heat. Add onoin and saute until soft. Add beans, chiles, tomatoes, and cilantro, lower the heat, and simmer for 15-30 minutes. If the beans are dry add 1 cup or so of water. Taste for salt. Garnish and serve.


Yum. Yum. Yum. These are so good. I will be making them again, and again, and again......


Crystal

Beans or Religious Experience...you decide (http://community.cookinglight.com/showthread.php?s=&threadid=40863&highlight=religous)

[TerriS]

That's it! Thank you soooo much! These other ones look fab too. Thank you guys!!!

[newcook]

I made the Chipotle-Black Bean Chili. I needed something really quick and with items on hand and this came up in a search. I have to say it is really good especially considering how easy it is to make. Thanks for posting the recipe.