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Black Beans - Page 2

post #21 of 27
I use black beans in a lot of things- chilis, soups, beans and rice (beans, rice, corn, tomatoes, green peppers, celery, etc). PM if you want a specific recipe/
post #22 of 27
I make a 1 pot mix with black beans & rice or quinoa alot, it is really good & very easy. It consists of black beans, corn, salsa or just tomatoes if you like it more mild, taco seasoning (mostly chili powder, cumin & salt), onion, rice or quinoa (uncooked) & any other veggies you may want to use (zuchinni is really yummy). Satuee the onion & other veggies if you want. Then add everything else, cover with stock or water. Cover the pan & cook til rice/quinoa is done. This makes really yummy burrito filling or we prefer it in a bowl topped with cheese & plain yogurt (or sour cream).
post #23 of 27
My mom makes balck beans and rice. She combines a little tomato sauce, seasoning, a tiny bit of olive oil, rice, and balck beans and cooks it all together. It is really good. it's my sister's favorite rice. it's really good with chicken or turkey.
post #24 of 27
Spicy Black Bean Cakes
4 cups black beans
1 red onion diced
1/2 red bell pepper diced
1 jalapeno diced
1 cup parm cheese
2 eggs
2 Tbsp flour
2 clove garlic mince
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 cup parsley or cilantro
2.5 cup breadcrumbs
1/3 cup canola oil
dash ground cumin

1. Mix half of the beans in a bowl with the onion, red pepper, jalapeno, parm, eggs, flour, garlic, oregano, salt, pepper, parsley or cilantro, and 1 cup of the breadcrumbs. Mash until well blended.
2. Fold in reserved beans.
3. Form mixture in to cakes. Dip in remainig breadcrumbs.
4. Heat oil in skillet, cook 4-5 min per side or until golden brown.
post #25 of 27
Cuban Black Beans and Rice (Frijoles Negros, si tu hablas espanol )

2 cans black beans, undrained
chopped garlic
diced onion
olive oil
green pepper, diced

Saute onion, green pepper, and garlic in pan with olive oil. Saute until tender. Add black beans (undrained). Add 1 tsp olive oil. Bring to a boil (watch carefully, stir and don't let it burn). Salt to taste (I usually use about 1 - 1 1/2 tsp. ?) Lower heat to low, cover and simmer for 20-30 mins. The longer it simmers, the better the flavor.

Serve over rice! Yummy!!!!!
post #26 of 27
I had black bean cakes and appley chutney last night. So good, so easy.


I didn't use the chutney recipe though. I used an apple chutney recipe. And I added cumin to the bean cake mix.
post #27 of 27
-Black bean hummus. Use just as you would the chick peas. DH makes this all the time.
-Black bean chili in the crock pot.
-Refried black beans (mash them all up in a pan with a potato masher while adding spices)
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