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What else to do with big pot of black beans?

Aimee Feb 22, 2007 05:31 AM

I'm trying to get one more night out of them. They are somewhat soupy but not too wet. Thanks.

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  1. Den RE: Aimee Feb 22, 2007 05:34 AM

    Make refried black beans.

    1. l
      lintygmom RE: Aimee Feb 22, 2007 05:42 AM

      Puree them, cook them down, add spices and bits of ham/bacon, and maybe bits of vegetables (or puree the veg in), swirl in a dollop of sour cream or creme fraiche and voila, gourmet soup. This soup can also be frozen for later, once it's cooked a while.

      Think Caribbean or Cuban, for a change from Mexican. Google "black bean soup."

      1. a
        alaughingdog RE: Aimee Feb 22, 2007 05:48 AM

        Throw in some tomatoes, sauteed onions and garlic, and a quartered orange along with thyme and/or rosemary and parsley -- makes a great soup with some crusty bread or over rice.

        1. h
          Hungry Celeste RE: Aimee Feb 22, 2007 06:17 AM

          Make chili, add in cooked black beans. Cook some down a little thicker & use for burritos. Stick some in the freezer; they taste just fine defrosted/reheated.

          1 Reply
          1. re: Hungry Celeste
            tochipotle RE: Hungry Celeste Feb 22, 2007 07:03 AM

            Second the burritos suggestion - I do this all the time with garlic and jalepenos, corriander etc and it's great.

          2. kare_raisu RE: Aimee Feb 22, 2007 06:44 AM

            One of my favorite simple Mexican dishes is enfriolades.

            Same idea as enchiladas - instead you dip the lightly fried tortillas in the black bean puree, fold into quarters -plate- and then top with queso seco and maybe a little salsa (verde) or even nice scrambled eggs.

            As it is a little messy, I reccomend eating with fork and knife. Incredibly earthy and satisfing.

            1 Reply
            1. re: kare_raisu
              Aimee RE: kare_raisu Feb 22, 2007 07:08 AM

              Thanks for all the suggestions. I was hoping to somehow disguise the beans a little better! We've been eating them as soup and in soft tacos already. It may be time to put them in the freezer!

            2. Katie Nell RE: Aimee Feb 22, 2007 07:34 AM

              You could drain them a little bit and try this dip: http://www.chowhound.com/topics/36689... It would definitely disguise the beans!

              1. d
                Diana RE: Aimee Feb 22, 2007 08:21 AM

                Add some broth sauteed onion, garlic and a little adobo peppers, Heat till simmering, then blend with a hand belnder. Asdd in pre-roasted chicken bits. Serve with tortilla strips or chips.

                1. andytee RE: Aimee Feb 22, 2007 08:33 AM

                  black beans and rice?

                  1. andytee RE: Aimee Feb 22, 2007 08:35 AM

                    or a mexican casserole?

                    layers of beans, tomatoes, shredded chicken, tortillas, cheese, etc...

                    it wouldnt be bad either as an addition to one of my favorite meals as a kid, a spinach and rice bake i called "popeye casserole". its simple enough, mix cooked and cooled rice with a good bunch of spinach sauteed with garlic, stir in a mixture of milk, eggs, salt, and pepper, and bake. drained black beans would fit in just fine.

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