Looking for Bean recipes..

[Canadian_Bacon]

Hey,

I am trying to find some recipes that just involve beans(probably black) w/ veggies and nothing else really. I have had no real luck so I figured I would throw the question to you guys.

[gobbla]

quasadilla's are always a good starting point

black bean soup

you could make some great dips.

I've made a 3 bean green chilli with red\black\chick peas before

anything sound decent at all?

[Canadian_Bacon]

i am thinking of something that I can cook in bulk at the beginning of the week as a carb source.

I am a college student on the run a lot around this time of the year.

[cappuccino]

I often just add salsa and bell peppers to black or red beans(whole and sometimes ff refried).

Heat it in microwave.

On the Border is my favorite bottled salsa. No preservatives and it tastes pretty fresh.

[Canadian_Bacon]

hrm, maybe throw some spices, beans, peppers, chopped tomatoes, cilantro, and garlic in a slow cooker to let stew and 'blend' for a few hours?

[cappuccino]

Yeah, I did that once then realized it was much easier to just open the can. Only downside I see to that is the salt...Gets me out of many lunch binds..

[Kaiser]

I second the idea to make a dip.

Otherwise, buy a chili mix (like Wick Fowler's or Shelby's) and a can of tomato paste. Follow the instructions, but just skip the part about the meat. Add in your beans, veggies, and extra red pepper and you've got an easy and hearty veggie chili.

[gobbla]

Layered Black Bean Chili Dip

1 cup black bean chili, recipe follows
1 tablespoon minced jalapeno, or to taste
1 cup chopped seeded ripe tomato
1 cup grated cheddar
1 cup sour cream
1 cup shredded lettuce
1/2 cup finely chopped green onions
1 ripe avocado, peeled, seed removed, and diced
2 tablespoons minced fresh cilantro
Tortilla Chips, for dipping

In a 9-inch pie dish, spread the black bean chili. Layer the remaining ingredients in the order given, spreading each one to the edge of the dish. Serve with the tortilla chips.

Emeril's Vegetarian Microwave Black Bean Chili:
1 cup dried black beans
2 tablespoons vegetable oil
1 cup chopped yellow onions
2 teaspoons chopped garlic
1 jalapeno, stemmed, seeded and chopped
1 bay leaf
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Essence, recipe follows
4 cups hot water

In a 3-quart baking dish, combine the beans with 2 cups of water. Cover with plastic wrap and microwave on high for 15 minutes. Remove from the oven, carefully peel back an edge of the plastic, and let sit 5 minutes. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour.
Drain the beans in a colander.

Heat the vegetable oil in the baking dish for 1 minute on high. Add the onions, garlic, jalapeno, bay leaf, chili powder, cumin, Essence, and salt, and stir to coat. Cook, uncovered, on high for 4 minutes. Stir well. Add the beans and stir to combine. Add 4 cups of hot water, stir, and cover tightly with plastic wrap. Cook on high for 30 minutes. Remove from the oven and let stand covered for 15 minutes.


Black Bean Soup with Ham Hock Dumplings:
4 (10 to 12-ounce) ham hocks
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
6 quarts water
1 pound dry black beans, rinsed and picked over
1 1/2 tablespoons chopped chiles in adobo
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, plus 1/2 teaspoon
1/2 cup all-purpose flour
1 large egg, beaten
1/4 cup beer
1/2 teaspoon baking powder

In a large pot, combine the ham hocks, onions, celery, carrots, and water. Bring to a boil. Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours. Remove from the heat and strain through a colander into a clean pot. Set the ham hocks aside to cool.
To the stock, add the black beans, chiles, cumin, and chili powder and bring to a boil. Reduce the heat to medium and cook at a brisk simmer until the beans are tender, about 1 1/2 hours, skimming the surface to remove any foam. Add 1/2 teaspoon of salt during the last 5 minutes of cooking time. While the beans are cooking, remove the meat from the ham hocks and coarsely chop. Reserve 1/2 cup of meat and add the rest (about 2 1/2 cups) to the black beans.

In a bowl, combine the reserved 1/2 cup of meat with the flour, egg, beer, baking powder, and remaining 1/2 teaspoon salt. Mix to form a batter. Drop the batter 1 tablespoon at a time onto the top of the soup to form 10 dumplings. Return to medium heat, cover and cook undisturbed for 2 to 3 minutes.

To serve, spoon 1 dumpling into each soup bowl and ladle about 1 cup of soup over the dumpling.


Black Bean Quesadilla:
4 cups shredded white cheddar
4 (10-inch) flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling

Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.

Black Bean Filling:
4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt


Black Bean Cakes with Chunky Guacamole and Lime Crema:

1/2 pound black beans, cooked until tender, with 2 ham hocks and chicken stock, cooking liquid reserved
1/2 small onion, medium diced
1/2 teaspoon garlic
1 tablespoons chopped cilantro
1 egg
1/2 cup flour
Salt and white pepper
Hot sauce
1/2 cup all purpose flour, seasoned with 1/2 tablespoon Essence, recipe follows
2 tablespoons olive oil
Lime Crema, recipe follows
Chunky Guacamole, recipe follows

In the bowl of a food processor, puree 1/2 of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for 10 seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick saute pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.
Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Chunky Guacamole.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Chunky Guacamole:
3 ripe avocados
1/2 lime, juiced
1 tablespoon chopped cilantro
1/2 red onion, minced
1 jalapeno pepper, minced
Salt and white pepper
Hot sauce

In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.
Lime Crema: 1 cup sour cream 1/4 cup heavy cream 1 lime, juiced Salt and white pepper 1 tablespoon chopped chives

[gobbla]

Black Bean Soup with Cumin:

2 cups dried black beans, washed and picked over
8 cups water
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
6 garlic cloves, minced or pureed
1 large jalapeno chile, stemmed, seeded, if desired and finely chopped
2 teaspoons salt
6 cups vegetable stock
1 1/2 cups Salsa Fresca for garnish, recipe to follow
1 cup Crema, recipe to follow, Creme Fraiche or sour cream, for garnish
2 tablespoons ground cumin

In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of salsa fresca and crema, creme fraiche or sour cream.

SALSA FRESCA
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded, if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground pepper


Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.

CREMA
2 cups heavy cream
1/4 cup buttermilk


Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.


Vegetarian Black Bean Soup:

2 cups organic dried black beans
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic, diced
Salt and freshly ground black pepper
Cumin
1/2 cup Sherry

On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry


Black Beans and Rice:
2 cups long grain white rice
3 1/2 cups low sodium/low fat chicken stock
1 teaspoon turmeric
1 teaspoon chili powder
2-3 tablespoons marinade from Chicken Tonette
1 can black beans, drained

Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans.

[gobbla]

Mexican Black Bean Chili

3 pounds black beans, dry
2 quarts water
1 1/2 cups onions, chopped
1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped
2 tablespoons chipotle chili pepper
1 tablespoon salt
1 tablespoon black pepper
1 quart chili sauce
1/4 cup red pepper, chopped
1/2 cup tomatoes, diced
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon lime juice
2 bunches cilantro, chopped
3 cups water or vegetable stock

Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

[adsantos]

Not totally clean, but GOOD and simple black bean recipe...

Mince onion and garlic fine
Mince a jalapeno or two (or three, etc...)
Chop up some raw bacon

Sautee on low heat the bacon until its about halfway brown, then throw in the onion, garlic and jalapenos...when these brown, dump in a can or 2 of black beans...

Throw in some cilantro, paprika, salt, pepper, and some "Goya Sauzon con Azafran" seasoning...

Let it cook down (again on low heat)until the water from the beans has evaporated (45 min-1 hr)...

When I was broke, this was my dinner EVERYNIGHT!

[gardener]

http://www.wholehealthmd.com/hk/arti...1,1112,00.html

Pork & Beans

An American tradition gets a nutritional dusting off
A real old-fashioned pork and beans can start out with a lump of fatback, and then often uses as fatty cut of pork such as pork shoulder. We've opted instead for lean pork tenderloin. The rest of the ingredients--molasses, beans, tomatoes--are more or less the same, except that we use only a fraction of the oil called for to saute the pork, and we've added a nutrition bonus in the form of carrot juice. The natural sweetness of the carrot juice underscores the sweet-savory balance of the molasses-tomato mixture. All in all, the makeover is an impressive one, especially in the saturated fat and cholesterol department.

PER SERVING

BEFORE
AFTER
Calories
768

296

Dietary fiber (g)

10

10

Total fat (g)
45

5

Saturated fat (g)
14

1

Cholesterol (mg)
158

37

Sodium (mg)

832

495

Beta-carotene (mg)

0.3

3.9

The Ingredients

* 2 teaspoons olive oil
* 1 large onion, finely chopped
* 1 red bell pepper, diced
* 3 cloves garlic, minced
* 8 ounces pork tenderloin, cut into 1/2-inch chunks
* 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
* 3/4 cup carrot juice
* 2 tablespoons light molasses
* 1 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 can (19 ounces) pinto beans, rinsed and drained

1 In a large nonstick saucepan or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is golden brown, about 7 minutes. 2 Add the pork and cook until no longer pink, about 5 minutes. 3 Stir in the tomatoes, carrot juice, molasses, ginger, and salt and bring to a boil. Add the beans, reduce to a simmer, cover, and cook 15 minutes. 4 Uncover and cook until the pork is tender, about 10 minutes. Makes 4 servings

Recipe Pork & Beans

[Keith S.]

Easy way to make beans.

- 1 Bag of Dry Goya Black Beans
- 1 Medium Sized Onion
- A couple cloves of garlic to your liking. I usually use a bunch since I like garlic.

Pour the beans into a pot. Add water to the pot, fill the pot about halfway so that the beans are completely submerged. Toss in your garlic peeled & whole. Cute the ends off your onion and put it in the pot as well. Put a cover on a let the beans cook for about an hour and a half. Serve.