ISO: looking for black bean recipes

[greek salad]

I am trying to eat more black beans since they are so good for you, plus I really like them. I typically use them for black bean soup (and have tried some great soup recipes from CL and BB).

I would like to use black bean in some other type of recipes other than soups, perhaps some side dishes as well as main dishes. Any suggestions (prefer light)?

On a related note, why do some recipes specify to rinse and drain the beans, but others do not? The salt content seems real low (at least my brand) so I wouldn't think that is the reason -- maybe they want to get rid of the extra "bean stuff" in the can.

Thanks!!!

[Curleytop]

I was looking for a long time for a good rice and bean recipe! We liked this one and it is one of our fav meatless dinners!

* Exported from MasterCook *

MEXICAN BLACK BEANS 'N' RICE

Recipe By :Cooking Light Cookbook 1991
Serving Size : 1 Preparation Time :0:15
Categories : Beans Low Fat
Meatless Mexican
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Olive Oil
1 Cup Onion -- Chopped
1/2 Cup Green Pepper -- Chopped
2 Cups Long-grain rice* -- Cooked
1/4 Teaspoon Red Pepper -- Ground
1/2 Teaspoon Cumin -- Ground
1 Can Black Beans (15 oz) -- Rinsed/Drained
3/4 Cup Tomato -- Chopped
1/4 Teaspoon Chili Powder
Salt and Pepper to taste

Heat olive oil in a large nonstick skillet (or black iron skillet) over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in rice and next 3 ingredients; saute 3 minutes. Add beans and chopped tomato, saute 3 minutes or until thoroughly heated. 125 Cal/1/2 Cup

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 195 Calories; 10g Fat (43.6% calories from fat); 4g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 2 Fat.

NOTES : *For 2 cups cooked rice use: 2/3 cups rice and 1 1/8 cup water.

[newcook]

There was a really good thread like that some time ago. Here is the link to it.

link to lots of amazing black bean recipes (http://community.cookinglight.com/showthread.php?s=&threadid=42281&highlight=ready+beaned)

Daniele

[Terrytx]

here are a few of our favs


* Exported from MasterCook *

Black Bean and Fresh Cheese Enchiladas with Warm Tomatillo Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15 ounce) can low-fat or fat-free refried black beans or
pinto beans
1 large tomato, seeded and diced
3/4 cup sliced scallions
2 teaspoons ground coriander or cumin
1 3/4 cups prepared tomatillo salsa, divided
8 (6 inch) flour tortillas
1 cup crumbled queso anejo or farmer cheese
chopped cilantro, sliced radishes, diced
ripe avocado, sliced romaine lettuce,
pickled jalapeno, light sour cream for
garnishes (optional)

Preheat broiler. In a microwave-safe bowl, combine beans, tomato,
scallions, coriander (or cumin) and 1/2 cup salsa. Microwave until heated
through, 1 to 2 minutes. Spoon 1/4 cup salsa into a 9 x 13-inch baking
pan.

Spoon about 1/3 cup hot bean mixture down the center of each tortilla;
roll up and place seam side down in prepared pan. Spread the remaining 1
cup salsa evenly over the enchiladas; top with cheese. Broil 5 to 6
inches from the heat until heated through and the cheese melts, 5 to 6
minutes. Transfer to warmed plates; garnish as desired.

404 cal, 9g fat, 18mg chol, 65g carb, 16g pro, 9g fiber, 1001mg sod.

Source:
"Eating Well-winter/04"





* Exported from MasterCook *

Black Bean Chilaquiles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 small corn tortillas (about 6 inches in
diameter)
3 tablespoons corn or canola oil
salt
1 medium onion, minced
5 medium cloves garlic, minced
1 large chipotle chile in adobo sauce, minced
(about 1 1/2 teaspoons), with 1 tablespoon
adobo sauce
2 (15 ounce) cans black beans, rinsed and drained
2 cups water
1/2 cup sour cream
2 tablespoons milk
1 medium avocado, halved, pitted, scooped from the
skin and cut into 1/2-inch dice
1 tablespoon fresh lime juice
5 ounces queso fresco or farmers cheese, crumbled
(about 1 cup)
2 tablespoons minced fresh cilantro leaves

Move the oven rack to the lower-middle and upper-middle positions and heat
the oven to 350 degrees. Cut each tortilla into 6 wedges and toss with 1
tablespoon of the oil and salt to taste in a medium bowl. Spread the
tortilla pieces in a single layer on two rimmed baking sheets. Bake until
crisp and just beginning to brown around the edges, 12 to 15 minutes. (To
promote even baking, it's best to switch the position of the baking sheets
midway through the baking time.) Set the
tortillas aside. The chips can be cooked and stored in an airtight
container or zip-lock plastic bag for up to a day.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat
until shimmering. Add the onions and cook until golden brown, about 10
minutes. Add garlic, chile, and adobo sauce and cook until very fragrant,
about 2 minutes. Add the beans, 1 teaspoon salt, and the water and bring
to a boil. Reduce heat and simmer briskly until the flavors blend and the
beans are still soupy, about 10 minutes. Remove the pan from the heat and
cool slightly. With a potato masher, mash the beans until they form a
coarse puree. (The puree should be thick but not stiff.)

Combine the sour cream and milk in a small bowl. Combine the avocado,
lime juice, and salt to taste in a small bowl. Set the thinned sour cream
and avocado aside.

Bring the beans back to a simmer over medium heat. Stir in the tortillas
and cook, stirring often, just until the tortillas soften but still retain
some chewiness, about 3 minutes. (If the beans become really thick, thin
with a little water.)

To serve, scrape the bean and tortilla mixture onto a warm, deep platter.
Sprinkle with the cheese over the chilaquiles and then dollop with the
thinned sour cream. Spoon the avocado over the chilaquiles. Sprinkle
with the cilantro and serve.

Source:
"A Year in a Vegetarian Kitchen"




* Exported from MasterCook *

Black Bean Taco Salad with Lime Vinaigrette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


With chicken, cheddar cheese, and black beans, this
Southwestern-influenced salad needs nothing on the side except some iced
tea. Fresh lime gives it a citrusy counterpunch.

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast
(about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

1. To prepare vinaigrette, combine first 11 ingredients in a blender or
food processor; process until smooth.
2. To prepare salad, combine lettuce and remaining ingredients except
chips in a large bowl. Add vinaigrette; toss well to coat. Serve with
chips.

Yield: 4 servings
(serving size: about 2 cups salad and 1 cup chips)

CALORIES 402 (28% from fat); FAT 12.6g (sat 3.2g, mono 6.5g, poly 1.9g);
PROTEIN 24.5g; CARB 51.6g; FIBER 8g; CHOL 35mg; IRON 3.6mg; sodium 861mg;
CALC 236mg



Source:
"Cooking Light-7/00"





* Exported from MasterCook *

Caribbean Chicken with Black Beans, Sweet Potato & Lime

Recipe By : posted by Grace
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

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


Description:
"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)."
Source:
"Eating Well - Winter 2004"


NOTES : Grace - The only changes I made were to "scalloppine" the chicken
breasts (cut them horizonatally to make them thinner, and then I
pounded them fairly thin), and cooked them in a separate pan,
rather than broil or grill the breasts - they cook faster and are
less rubbery that way - and I'd do it that way again, unless it's
summer and I can throw them on the charcoal grill. I also used two
sweet potatoes just because I already had them in the house and
wanted to use them up. I used the yogurt and cilantro as garnishes
(not the pickapeppa sauce or the mango chutney) and I thought the
yogurt was particularly great with this dish. YUM YUM YUM YUM YUM
YUM...... Oh, and lastly, I found the Caribbean jerk seasoning mix
in the grocery store - it's made by McCormick, and it's great.




* Exported from MasterCook *

Chili con Carne Burgers

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Grilling
Sandwiches, Burgers, Wraps

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

pilgrim719

Chili con Carne Burgers

3/4 cup canned black beans, rinsed and drained
3/4 lb extra-lean (95% fat-free) ground beef
2 Tbsp ketchup
3/4 tsp chili powder
3/4 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp coarsely ground black pepper
4 hamburger buns, toasted
salsa
4 leaves green leaf lettuce

1. Coat grill or broiler rack with cooking spray; heat grill to
medium-high for direct heat, or heat broiler.
2. In a large bowl, mash black beans with a fork until most, but not all,
are crushed. Stir in ground beef, ketchup, chili powder, cumin, salt, and
pepper; mix to combine. Shape into four 3 1/2"-thick patties.
3. Grill or broil 10 minutes, turning once, or until meat thermometer
inserted in the sides of the burgers registers 160 F.
4. Serve on buns with tomato salsa and lettuce leaves.

Makes 4 servings.
Per serving: 350 calories, 22g protein, 31g carbs, 14g fat, 4g fiber


Source:
"CLBB"

[beth28]

This is one of my favorites! I often just do half a recipe with no problems.

Black-Bean Lasagna

The filling for this lasagna has a Southwestern flavor that's similar to that of black-bean burritos.

4 jalapeño peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5-ounce) cans black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 (8-ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16-ounce) bottle chunky salsa
Cooking spray
12 cooked lasagna noodles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Preheat broiler.

Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.

Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.

Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.


Yield: 8 servings

NUTRITION PER SERVING
CALORIES 452(25% from fat); FAT 12.6g(sat 6.7g,mono 3.4g,poly 1.3g); PROTEIN 21.8g; CHOLESTEROL 55mg; CALCIUM 262mg; SODIUM 559mg; FIBER 7.5g; IRON 5.4mg; CARBOHYDRATE 65.2g

Cooking Light, APRIL 2001Black-Bean Lasagna

[acginkc]

I love black beans!! I will just toss them in salads or any mexican recipe I am using. But as for a couple recipes I really like...


* Exported from MasterCook *

Home Alone Beans

Recipe By :CLBB-KathrynY
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can your favorite beans (I use black)
1 can Ro-Tel Diced Tomatoes and Green Chilies -- (I think the can is 10 ounces)
1 tablespoon chili powder
1 teaspoon ground cumin -- (1 to 2)

Pour the beans into a sieve or colander. Rinse under cold water.

Put rinsed beans, Ro-Tel Diced Tomatoes and Green Chilies, chili powder and cumin into a saucepan.

Bring beans to a boil. Reduce to a simmer and allow the beans to cook for 30 minutes or so. Stir every once in a while.

S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=70205&highlight=weeknight+savior"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; 2g Fat (37.9% calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Serving Ideas : Serves 1 as a main course, 2 as a side dish. Great served with rice, FF sour cream, and LF shredded cheese


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

Black Bean and Corn Salad Recipe courtesy Rachael Ray



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Yield: 4 servings
User Rating:




1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palmful
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!




Episode#: TM1D28
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Kathy B]

You can add them to a taco salad, or also to tacos themselves. When I brown ground beef or turkey for taco meat, I add some beans to the meat when I add the seasoning and water. It stretches the meat a little further, tastes good, and it is good for you, too. Can't beat that!

[Sadiedog's mom]

I just used black beans last night in Bob's Spicy Pumpkin Enchilada recipe and it was deeelicious!

[BethR]

I made this recipe for my supper club last weekend and was a hit both with my club and with my husband, who at the leftovers the next day. I used Han's chicken chorizo sausage (sliced, since it is packaged fully cooked -- I couldn't "crumble" it while cooking as the recipe states) and a mango-habenero hot sauce. It's just an awesome mingling of flavors!

Beth


* Exported from MasterCook *

Barbecue Black Beans With Rum

Recipe By :Cooking Light Magazine. September 2000. Page: 98.
Serving Size : 9 Preparation Time :0:00
Categories : Sept 2000 Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces chorizo
1 cup diced onion
4 garlic cloves, finely chopped
2 jalapeno peppers, seeded and chopped
1/2 cup ketchup
1/2 cup molasses
1/2 cup dark rum
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon ground ginger
3 cans (15 ounces, each) black beans, drained

Directions.
Rum has always been a major part of the Caribbean's history and personality, but these beans are also good without it.

1. Cook chorizo in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Add onion, garlic, and jalapenos to pan; cook 5 minutes or until onion is tender. Stir in ketchup and remaining ingredients except beans; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the chorizo and beans; simmer for 1 hour over low heat, stirring occasionally. Yield: 9 servings (serving size: 1/2 cup).

[greek salad]

All I can say is Yum, Yum and Yum. Thanks for your great suggestions. Tomorrow I start trying....

Thanks again.

[lindrusso]

Originally posted by greek salad
On a related note, why do some recipes specify to rinse and drain the beans, but others do not? The salt content seems real low (at least my brand) so I wouldn't think that is the reason -- maybe they want to get rid of the extra "bean stuff" in the can.


I can't say for sure why the recipes call for it, but I do it because of the extra "bean stuff". :D That gooey stuff grosses me out, so I rinse and drain my canned beans!

Here's an easy recipe I tried recently - you can do it on the stovetop too. I like to use regular cheese and low-fat sour cream - higher fat, but tastier, IMO. I also use whole wheat tortillas when I can find them.

* Exported from MasterCook *

Barley, Black Bean and Corn Burritos

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Crockpot Recipes Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10-ounce) can diced tomatoes with green chiles,
undrained
1 (15-ounce) can black beans -- rinsed and drained
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cup frozen whole-kernel corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 garlic clove -- minced
1/4 cup chopped fresh cilantro
18 (6 1/2-inch) flour tortillas
1 cup plus 2 tablespoons (4 1/2 ounces) shredded
reduced-fat sharp cheddar cheese
9 cups thinly sliced curly leaf lettuce
2 1/4 cups salsa
1 cup plus 2 tablespoons fat-free sour cream

Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 hours or until barley is tender. Stir in cilantro.

Heat tortillas according to package directions. Spoon 1/3 cup barley mixture down center of each tortilla; sprinkle each with 1 tablespoon of cheese. Roll up. Place 1 cup lettuce on each of 9 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 tablespoons sour cream over each serving. Yield: 9 servings.

Calories 366 (11% from fat); Protein 17.6g; Fat 4.4g (sat 1.8g); Carb 65.5g; Fiber 7.1g; Chol 8mg; Iron 4.5mg; Sodium 1075mg; Calc 280mg.

Source:
"Cooking Light, Slowcooker Cookbook 2004"



If you can find baby bok choy, this recipe is very yummy:


* Exported from MasterCook *

Black Bean and Bok Choy Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans black beans -- drained
4 ribs celery -- diced
5 scallions -- chopped, white
parts only
2 small heads baby bok choy -- chopped
3 tablespoons red wine vinegar
1/4 cup olive oil (I reduced this to 2
tablespoons and added a bit more vinegar)
3 tablespoons dark mustard

Mix beans, celery, scallions and bok choy. Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate for at least one hour before serving. Serves 4.

Source:
"Bon Appétit, July 1995"


Alysha :)

[oxocube]

I love to take black beans, frozen white corn, green chilis, chopped onion, and some salsa--mix it together for a nice side salad/salsa. It's great with chicken.

[Chocolate Rose]

I also made the Barbecue Black Beans with Rum for a party last month and they were a hit. I couldn't find good chorizo so just left it out.

Here's another recipe that we like. I got if off this board:

* Exported from MasterCook *

Baked Black Beans With Crusty Cheddar Topping

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups dried black beans -- soaked overnight
1 cup tomato sauce
1 cup chopped onions
1 cup chopped celery
1 sweet red pepper -- chopped
1/2 cup chili sauce
1 tablespoon maple syrup
2 teaspoons chili powder
1/2 teaspoon powdered ginger
1/4 cup shredded low-fat cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
2 tablespoons seasoned dry bread crumbs
1 tablespoon chopped fresh flat-leaf parsley
1/8 teaspoon ground red pepper

Drain the beans and place in a 2-quart saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until just tender. Drain and place in a large bowl.

Preheat the oven to 350 degrees F. Coat a 2 1/2-quart casserole with non-stick spray; set aside.

To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder, and ginger. Mix well and spoon into the prepared casserole. Cover and bake for 1 hour, or until the beans are very tender.

Meanwhile, in a small bowl, mix the cheddar, Monterey Jack, bread crumbs, parsley, and ground pepper.

Uncover the casserole and sprinkle with the topping. Bake, uncovered, for 15-20 minutes, or until the cheese has melted and is bubbly.

Makes 4 servings.

Source:
"New Vegetarian Cuisine"
- - - - - - - - - - - - - - - - - - -

NOTES : Once the beans are cooked this is so quick and easy to put together. (You can sub 2 1/2 cups of canned beans if you like). This isn't too dry at all. It wasn't soupy either, but a good ratio of sauce to beans/veggies. The flavor of the sauce was terrific. It had a kind of sweet/spicy barbecue sauce flavor to it, and the creamy black beans went very well with it. The topping does get crusty, but it doesn't stay that way for long once you've dished out your serving because it gets mixed in with the beans and sauce.

[little_bopeep]

I do a simplified version of this--just the canned beans and canned tomatoes with spices and a touch of honey.


FRIJOLES DE LATA
QUICK AND EASY BLACK BEANS

1/2 cup pure Spanish olive oil
2 cloves garlic, finely chopped
1/2 small red onion, finely chopped
1 medium size green bell pepper, seeded and finely chopped
1 large, ripe tomato, chopped, or 1/2 cup chopped and drained canned whole tomatoes
Two 16-ounce cans black beans, with their liquid
1/2 cup Cuban beef stock, canned beef broth or water
1 teaspoon ground cumin
Few dashes of Tabasco sauce, optional
1 tablespoon red wine vinegar, optional
Salt and freshly ground black pepper to taste
Chopped onion, minced fresh parsley, or minced fresh coriander (cilantro) for garnish

In a medium-size saucepan over low heat, heat the oil until it is fragrant, then cook the
garlic, onion, and bell pepper, stirring, until tender, 10 minutes. Add the tomatoes and
cook another 10 minutes. Add the beans, stock, cumin, Tabasco, and vinegar, stir to
blend, correct the seasonings, and simmer, covered, until heated through, 20 minutes.
Garnish and serve with beans hot over Arroz Blanco.

[lirpa]

This is a really tasty and different salsa!

Prep time: 10 min
Total time: 1 hour and 10 minutes


1/2 envelope good seasons italian salad dressing mix
1 can (16 oz.) black beans, drained and rinsed
1 pkg (10 oz.) frozen corn, thawed
1 cup chopped ripe mango
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime juice

Combine all ingredients until well blended. Cover and refrigerate at least one hour. Serve with grilled chicken or tortilla chips.

[EllenL]

Reviving this thread to thank BethR for posting the BBQ Black Beans with Rum recipe. Easy to make and so flavorful! I made it with soyrizo.

We served it with a wonderful red cabbage/spinach/jalapeno salad and homemade pumpernickel bread:

http://i233.photobucket.com/albums/ee58/ledan01/BBQBlkBeansCabSaladBread.jpg

[gabbyh]

I've posted this here before...in fact we're having it tonight:

Quick Black Bean Chili with Goat Cheese

Source: One-Pot Vegetarian Dishes by Amy Colter

To turn this into instant party fare, serve with a variety of colorful accompaniments: tortilla chips or corn bread, diced red onion, avocado, and tomato.

1 1/2 tbsp vegetable oil
1 small red onion, chopped
1 med green bell pepper, chopped
3 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder
1/8 tsp crushed red hot pepper
1 (28oz) can crushed tomatoes
2 (15oz) cans black beans, rinsed and drained
1 (4oz) can mild chopped green chilies, drained
1/2 tsp salt
1/4 cup chopped cilantro (optional)
3 0z goat cheese, crumbled or cut into small pieces

1) In a medium pot, heat the oil over medium heat. Add the red onion and green pepper. Cook, stirring frequently, until the onion is softened and translucent, 3 to 5 minutes. Add the garlic, cumin, chili powder, and hot pepper. Cook, stirring constantly, for 1 minute to toast the spices.

2) Stir in the tomatoes, black beans, chilies and salt. Simmer for 15 minutes. Season with additional hot pepper and salt to taste, bearing in mind that goat cheese is salty.

3) To serve, ladle into warm bowls. Sprinkle the cilantro and goat cheese on top.

Enjoy! It's really quick and easy. I did sprinkle goat and cilantro on top...really yummy!!!

~Gail

[oceanjasper]

If you want an appie/snack kind of recipe with black beans, this one is so easy and very addictive!

Zesty Black Bean Dip

1-14 oz can of black beans (rinsed)
1/2 red onion, finely chopped
1/2 cup red wine vinegar (can also combine with balsamic vinegar)
1/4 cup olive oil
2-3 cloves garlic
1/2 tsp salt
1/4 tsp cayenne pepper
Cilantro, chopped
Feta cheese
Tortilla chips

Pour liquid mixture over top of bean mix and toss lightly. Top with crumbled feta and chopped cilantro. Serve with tortilla chips.

[cherylopal]

They're great with nachos or in this recipe that was a change from black beans and rice

Santa Fe Black Bean Topped Potatoes
Cooking Light April 2000

4 baking potatoes
2 teaspoons vegetable oil
1 cup diced yellow pepper
1/2 cup coarsely chopped onion
1 teaspoon bottled minced garlic
1/4 cup bottled salsa
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained
1 cup (4ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro

1. Pierce potatoes with a fork, arrange in a circle on paper towels in microwave oven. Mircowave at HIGH 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in salsa, cumin, beans, and tomatoes, and cook 7 minutes or until thick.
3. Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro. Yield: 4 srevings.

[cherylopal]

And this was great even without the cheese

Mexican Black Bean and Spinach Pizza

1 (10 ounce) Italian Cheese Flavored thin Pizza Crust (Boboli)
1 15 ounce can of black beans, drained and rinsed
2/3 cup chopped onion
1 tsp. ground cumin
1 tsp. chili powder
1 garlic clove, minced
½ cup bottled salsa
½ (10 ounce) package frozen spinach, chopped, thawed, drained and squeezed dry
2 tablespoons fresh cilantro, chopped
½ tsp hot sauce
½ cup shredded reduced-fat sharp cheddar cheese
½ cup shredded Monterey Jack cheese

Preheat oven to 373 degrees.

Place pizza crust on a baking sheet; bake at 375 for 5 minutes or until crisp.

Mash beans w/ a fork; combine beans and next 4 ingredients (through garlic) in a medium bowl, stirring to combine. Spread bean mixture over crust, leaving a one inch border. Spoon salsa over beans; top w/ spinach and cilantro. Drizzle w/ hot sauce; sprinkle w/ cheeses.

Bake for 15 minutes or until cheese is lightly brown.

Yield: 4 servings (2 slices per serving)
CL July 2003