Black beans

Anybody have a good recipes with Black Beans?

Oh yeah, you have to try this:  http://www.cooking.com/Recipes-and-More/recipes/Chilaquiles-Casserole-recipe-9538.aspx
I made it the other night, only I left out the corn tortillas, and EVERYONE loved it!
Bren

thanks Bren!  I like the whole website!

Creamy Black Bean Soup   1 tbsp olive oil 1 small onion 2 garlic cloves 15oz can black beans 3 cups chicken broth ½ cup salsa ½ c sour cream Salt Pepper Shredded Cheddar (optional)   Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garli****il lightly browned, about 4 minutes. Add the beans, stock and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender.

Rinse and mx with a can of corn and about a cup of salsa, makes a great dip or side dish.

Throw in blender with a little olive oil and herbs/seasoning of your choice, makes  a great dip, bean burrito filling or side dish. Mix blended beans with cheese, heat and eat as dip or alone.


heat with ground beef and make burritos, tacos or nachos. You can really add them to anything you make with ground beef;sloppy joes, spaghetti sc ect

edamame  salad

 

edamame salad yesterday and it is yummy.  It even looks good. I have posted a picture of it on my oh. 

The recipe is as follows.

1 bag frozen edemame
1 can black beans, rinsed
Sundried tomatoes (or you can use sundried tomato dressing)
roasted red peppers
corn (small can)
white balsamic vinegar
basil

Mix the edemame, beans tomatoes, peppers and corn together.  Add vinegar and basil to taste (about 1/4 cup vinegar and 1- 2 teaspoons basil).  Cool and enjoy. 

Black Bean Spread with Lime and Cilantro

 

 

Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.

  

Yield

2 1/2 cups (serving size: 1/4 cup)

Ingredients

· 3  garlic cloves, peeled

· 1/2  cup  chopped fresh cilantro

· 2  tablespoons  fresh lime juice

· 1 1/2  tablespoons  extravirgin olive oil

· 1/2  teaspoon  salt

· 1  (15-ounce) can black beans, rinsed and drained (or black soy beans)

· 1  (15-ounce) can black beans, undrained  

· Cilantro sprig (optional)

Preparation

With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.

WOW, thanks to you all!  This is a nice welcome to this forum THANKS!

My Favorite Black Bean Summer Salad.....
1 can black beans, rinsed well
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 small bag of frozen corn
2-3 stalks of celery- peel the ribs to get the strings off, dice well
1/2 cup of lite italian dressing (use your favorite)

Mix all ingredients well.   I do not thaw the corn-  I add it frozen to let it coll down all the ingredients.  Let it sit in the fridge for 4 hrs.   I occ add a second can of black beans if the bell peppers are large.  This is a nice vegetarian dish as well.  Very pretty on the table- and it usually goes really fast......
Enjoy