Black Bean Recipes

We are so lucky to have the LDS Sacramento Cannery close by so that we can take advantage of canning fruits and vegetables as they become available.

Last week we canned "Black Beans"- here are a few recipes to help you with ideas for using those black beans...

Best Ever Black Beans

Ingredients:

• 1 (16 ounce) can black beans 
• 1 small onion, chopped 
• 1 clove garlic, chopped 
• 1 tablespoon chopped fresh cilantro 
• 1/4 teaspoon cayenne pepper 
• salt to taste

Directions:

1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil.
2. Reduce heat to medium-low.
3. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve. 

Mango Tango Black Bean Salsa 

Ingredients:

Read more about it at www.cooks.com/rec/view/0,191,139163-224203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) mango slices, cut into 3/4-inch cubes
1 can (7 ounces) corn with peppers, drained
1/4 cup finely chopped onion
1/4 cup coarsely chopped, fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin

Directions:

1.       Combine beans, mango, corn, onion and cilantro in a medium bowl.

2.       Stir in lime juice, garlic salt and cumin.

 

Black Bean Breakfast Burrito

Ingredients:

• 6 large eggs 
• 2 tablespoons milk 
• salt and pepper, to taste 
• 1/2 cup cilantro leaves, rinsed and chopped 
• 1 – 15 oz. can black beans, drained and rinsed
•  3/4 cup feta cheese, crumbled 
• 1 avocado, diced 
• salsa, your choice of heat 
• 6 soft taco sized flour tortillas, warmed

Directions:

1.       In a large bowl combine the eggs, milk, salt, and pepper.

2.       Hand beat the eggs using a whisk or fork until yolk and white are evenly mixed and the eggs are frothy, about 1-2 minutes. (or use an electric hand mixer)

3.       Grease a nonstick sauté pan and set it over medium-high heat.

4.       Add eggs to the pan. After the eggs begin to set, gently move them around in the pan with a spatula or wooded spoon.

5.       Move the eggs to the center while tilting your pan to redistribute the unset parts.

6.       Break apart large pieces with your spoon or spatula. Turn the eggs as needed until they are cooked through. Stir in the chopped cilantro.

7.       To assemble the burrito: divide the egg and black bean evenly among the tortillas.

8.       Garnish each burrito with feta, avocado, and salsa.

Top with additional cilantro, if desired. Serve immediately.

Black Bean Salad

Ingredients:

• 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans) 
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled) 
• 1/2 cup chopped green onions   
• 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded) 
• 3 fresh plum tomatoes, seeded and chopped 
• 1 avocado, peeled, seeded, and cut into chunks 
• 1/2 cup fresh chopped cilantro 
• 1/4 cup fresh chopped basil 
• 2 Tbsp lime juice (about the amount of juice from one lime) 
• 1 Tbsp olive oil 
• 1/2 to 1 teaspoon of sugar (to taste) 
• Salt and pepper to taste

Directions:

1.       Make sure to rinse and drain the beans

2.       In a large bowl, combine the beans, corn, onions, jalapeno chili peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.

3.       Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.)

4.       Chill before serving

Black Bean Dip 

Ingredients:

Read more about it at www.cooks.com/rec/view/0,1615,134180-246193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can black beans
1 med ripe tomato, diced
1/4 cup jalapeno slices (pickled are best for this dip)
1/3 cup salsa
1/2 cup shredded cheddar cheese
1 bunch green onion - diced
sour cream
1 tbsp cumin
1 tsp chili powder
salt

Directions:

1.  Heat beans over the stove; add cumin, chili powder, and just a pinch of salt.
2. Once the beans are heated through, move to an oven-safe bowl.
3. Top with cheese.
4. Use broiler setting in the oven to melt the cheese.
5. Once the cheese has melted, top with salsa, fresh tomatoes, jalapeno, and sour cream.
6. Garnish with diced green onions.

Serve immediately with tortilla chips.

Mango Tango Black Bean Salsa 

Ingredients:

Read more about it at www.cooks.com/rec/view/0,191,139163-224203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) mango slices, cut into 3/4-inch cubes
1 can (7 ounces) corn with peppers, drained
1/4 cup finely chopped onion
1/4 cup coarsely chopped, fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin

Directions:

1.       Combine beans, mango, corn, onion and cilantro in a medium bowl.

2.       Stir in lime juice, garlic salt and cumin.

Santa Fe Black Bean Salad 

Ingredients:

Read more about it at www.cooks.com/rec/view/0,1743,152163-245207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 can (15 oz.) black beans, drained
1 med. onion, finely chopped
1 lg. tomato, finely chopped
1 c. dry extra-fine pasta, crumbled (Ramen noodles)
1/2 c. cilantro leaves, torn
1/2 c. fresh hot salsa
Dollop of plain yogurt (garnish)
Black olive to top the yogurt
Tortilla chips to serve alongside

Directions:

1. Open can and rinse the beans under cold, running water. Drain
2. In a medium bowl combine the beans, chopped onion and tomato.
3. Crumble dry noodles into this mixture, and toss to mix.
4. Add cilantro and salsa and toss again.
5. Cover and refrigerate until serving time.
6. Serve with a dollop of plain yogurt topped with a black olives and a sprig of cilantro.

Serve with tortilla chips.