Thing to do with black beans?
So tonight I made a blacked chicken and placed it atop some black beans I spiced up with salt, pepper, cumin, smoked paprika, dijon mustard and a dash (ok a big dash) of sriracha It was good, nice heat, but still tasted the beans. Went well with the blacked chicken, but kept thinking of other things I can do with black beans. I love them, but ironically don't love blacked bean soup. Any thoughts. Nothing too crazy, just a nice side!
black beans, fresh white corn (don't cook it, just scrape it off the cob), red peppers diced, chopped cilantro, chopped scallions, lime juice, salt, pepper . . . you can add diced mango to this too....
roast garlic until soft, mix with mashed black beans, serve over slices of toasted baguette, sprinkling of minced crispy bacon over the top...
black beans mixed with white rice, fried plantains, crema drizzle, served over a slightly charred corn tortilla, maybe a fried egg on top, green habanero hot sauce . . . ok, just made myself hungry! (and i guess this isn't a side, it's a really filling meal!)
I make a black bean "cake" similar to operagirl's burger but I start by sauteing onion, garlic, fresh celery leaves & red bell pepper then drain; add to a bowl and set aside. I then take black beans and mash half of them, add to the bowl with some whole beans. Season with chopped cilantro, cumin, vegetable sea salt, oregano & pepper. If you like heat, add some chopped chiles. Sprinkle with a few panko crumbs just to tighten the mixture then form them into thick cakes like crabcakes and refrigerate at least one hour.
Heat a little oil in a skillet; coat the cakes in more panko and brown in the skillet. I like to make a roasted poblano & tomatillo sauce to serve over these. With a crumble of queso fresco, these are delicious.
Ok, so I just made them and they are only OK. Not too "beany" but next time I'll probably up the cocoa powder and add some baking soda to make them less fudgy, as some people suggested in the comments of the recipe. But hey, they're healthy-ish, so I didn't feel bad eating half the pan.
In a season when you expect a lot of company, like summer, cook a big pot of Cuban-style black beans and freeze them in pints or quarts. Then when guests show up you can cook (or grill) anything---chicken, steak, shrimp, salmon---and put together a Caribbean meal of it, black beans & rice, an avocado salad, and French bread, very quickly. (Cook beans with onions, green pepper, a little can of tomato sauce, a ham bone if you have one---then process half the beans and return to the pot---season with salt, garlic, cumin.) Serve the beans so each person can spoon them over his rice.
salad- black beans; corn; low fat shredede cheddar; black bean veggie burger crumbled; green onions; salt, pepper, lime or vinegar, and salsa for dressing
pasta- couple pieces of bacon in fry pan then white whine vinegar reduce then drained/wahsed black beans and sprinkle w/crushed thyme and then add some of your fav bottled margarita red sauce. Pour onto pasta lke bowtie or ziti and the throw in some parmesan and capers
Black bean dip!! Mmmmm I have it with pita or tortilla chips
1 tin black beans drained or 2 cups of presoaked ones
2 garlic cloves
1/2 c sour cream
1/4 c fresh cilantro
1 tsp cumin
hot pepper sauce or a jalepeno
salt and pepper
whiz it all up in the food processor.
Mess around with the ingredients a little for fun. Sometime I use a jalapeno and sometimes chipotles. sometimes I add lime juice too. Once I served it with a scoop of fresh salsa on top - that was good! I've even used fat free sour cream and it was still yummy and now it's diet food!
I love this black bean and sweet potato salad I made up one day. It's easy to make, and has made converts out of some people I know who weren't big fans of black beans and/or sweet potatoes!
Black Bean and Sweet Potato Salad
1 very large sweet potato, peeled and cubed (about 3 cups)
2 t. olive oil
1 can black beans, drained and rinsed (I recommend Eden brand – no BPA in the cans)
4-5 scallions, sliced
1/2 large red bell pepper, diced
Juice and zest of 1 lime
1 t. dijon mustard
1/4 c. olive oil
2 T. chopped fresh basil (or substitute cilantro)
1 T. chopped flat-leaf parsley
Freshly ground black pepper
Preheat the oven to 375. Toss the sweet potatoes with 2 t. oil and season with salt and pepper. Spread on a large baking sheet and roast for 20-30 minutes, turning once halfway through, until potatoes are tender. Put the roasted potatoes in a large bowl with the black beans, scallions and red pepper. In a separate bowl, mix the lime juice, zest, mustard and herbs. Gradually whisk in the olive oil. Add this dressing to the bean-potato mixture and gently mix. Season with salt, pepper and additional lime juice to taste.
Looks purty, too: http://whatwouldcathyeat.com/2010/05/...
make a terrine of black beans, thinly sliced grilled eggplant, and goat cheese, accented wiith corn and some fresh salsa
A little ramekin of black beans topped with a splash of EVOO and sliced scallions is wonderful!