Black Beans

 Cook in crock pot for about 6 1/2 hours  

Black Beans (rinsed)  

12 cups water

1 1/2 T. salt

1 t. cumin

1 T. minced garlic

1 T. dehydrated onion

1/2 t. chile powder    (chipolte chile powder)

Cook high 6 1/2 hours.  Keep 5 days

Black Bean and Sweet Potato Soup (crockpot)

1 onion (saute in a little avocado oil)
3 cloves garlic, minced (saute for full flavor)
3 cups sweet potatoes (diced pretty small)
3 cups cooked black beans (I love using dry beans and cooking ahead
1 T. cumin
1 t. salt or to taste
pepper
3-4 c. chicken broth

1.  Saute the onion and then add garlic, using medium heat.  Add all ingredients to a crock pot and cook for about 3 hours on high or 5 hours on low.  When it is done either use an immersion blender or a food processor and process half to two-thirds of the soup.  Mix together and serve.  Add garnishes, such as chips, onions, avocado, etc.

Quinoa Black Bean Casserole

2 c quinoa, rinsed 4 c water 1 lb butternut squash, chopped into 1 inch cubes 1 onion, chopped 2 cloves of garlic, minced 1 T cumin 1 1/2 c or one can black beans, drained and rinsed 1 1/2 c corn, drained or thawed 1 t salt 2 c shredded cheddar cheese, divided 1 1/2 c salsa 2 eggs Bring quinoa and water to a boil. Simmer, covered, 15 mins. Toss squash with olive oil, salt and pepper. Roast on a baking sheet for 10-15 mins at 400 degrees. Sautee onion and garlic until they begin to brown. Add cumin and continue cooking another minute or so. In a large bowl, combine quinoa, squash, onion mixture, salt, beans, corn, and 1 c cheese. Whisk eggs into salsa and fold in. Pour mixture into a greased 9x13 pan and top with remaining cheese. Bake, covered, about 45 mins at 350. Remove foil at the end of baking to allow the cheese to melt.   Like Comment

Salsa Black Bean Soup

INGREDIENTS:

2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa

1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

DIRECTIONS:

1.	In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2.	Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3.	Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false

Corn/Black Bean Salad

2 (15 oz.) cans black beans, drained and rinsed well
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced

Combine all ingredients and mix well.  Dress immediately with lemon or lime dressing:

1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste

Thoroughly mix in blender or food processor and pour onto salad.  You can eat it right away or let the flavors mingle awhile.

Black Beans for Breakfast

2 eggs
3 egg whites

2 T. water

onion salt

1 (15 oz.) can black beans, (drained and rinsed well)

1/4 c. favorite salsa

1 avocado (peeled and sliced)

Whisk eggs, whites and water.  Place a little oil in a fry pan and slowly cook egg mixture until it is set.   Heat black beans and then serve by layering black beans, eggs, salsa and avocado on individual plates or bowls.  A few turns of pepper on top would be nice.

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

Mexicali Bean Salad

1/2 cup Red Wine Vinegar 1 cup cooked Red Kidney Beans 3 oz Mild Salsa 2 cloves Garlic, minced 1 Tb Parsley Flakes 1/8 tsp Ground Cumin 1/4 tsp Chili Powder 1 Tb Olive Oil 1 cup Corn Kernels, fresh, frozen or canned 1/2 cup Fresh Cilantro 1/4 cup Sliced Red Onion 1 cup cooked Black Turtle Beans

Directions

Follow basic bean recipe for cooking raw beans. Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill well. Yield: 4-6 servings

Cuban Black Bean Soup (Bob's Red Mill)

1 lb. Bob's Red Mill Black Beans
4 c. water
3 gloves of garlic, minced
1 bell pepper
1 onion, chopped
2 t. paprika
3 t. cumin
2 bay leaves
4 c. chicken stock, fresh or canned
1/4 t. chili pepper
1 t. red wine vinegar
salt and pepper to taste

Soak beans overnight or heat in 4 c. water, cover and boil 2 minutes.  Turn off heat and let stand for one hour.

ADD all ingredients to beans except salt, pepper and wine vinegar.  COVER and simmer for two hours or until beans are tender.  ADD salt, pepper, red wine vinegar to taste.  Bring to a SIMMER,  heat through and let stand.  As a variation serve over cooked brown or white rice.  Makes 6 servings.