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Cince de Mayo Side: Corn & Black Bean Salad

partysugar — Sat, 05 May 2007 03:19:51 -0700

This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more

Corn & Black Bean Salad
From Guy Fieri

2 cans black beans, drained, about 30 ounces
1 can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1/4 cup diced mango
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for at least 1 hour. Enjoy.

Serves 6-8.

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Sunday Dinner: Oven-Crisp Black Bean and Corn Flautas

YumSugar — Sun, 25 Mar 2007 02:03:38 -0700

I'm really sorry if the weather in your neck of the woods isn't getting any nicer, because out here in San Francisco we've had some pretty nice weather (it did rain the other day, but bbq season is definitely on its way). When the weather gets nice, my brain immediately goes from big roasts to something light and easy. So when I went searching for tonight's Sunday Dinner, I definitely steered clear of the large roasted all day meals and decided on something simpler instead. Flipping through an old issue of Vegetarian Times led me to this simple, but filling recipe for Oven-Crisp Black Bean and Corn Flautas. If you make these tonight, do yourself a favor and set aside some of the filling for tomorrow's leftovers. To check out the recipe, read more

Oven-Crisp Black Bean and Corn Flautas
From Vegetarian Times January 2007

Serves 6

2 tsp olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced (about 2 tsp.)
2 15-oz cans black beans, rinsed and drained
2 tsp chili powder
1 16-oz tub prepared salsa, divided
1 cup fresh or frozen corn kernels
12 6-inch corn tortillas
1/4 cup chopped cilantro

1. Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant.

2. Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.

3. Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.

4. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa.

PER SERVING: 286 CAL; 11 G PROT; 3 G TOTAL FAT ; 56 G CARB.; 435 MG SOD.; 11 G FIBER; 9 G SUGARS

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Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Go Meat-Free With Black Bean Burgers

partysugar — Thu, 18 Jun 2009 11:30:27 -0700

A couple of weeks ago I catered a dinner for a group of hungry hikers. The crew spent a Saturday trekking the 14-mile round-trip up and down Mount Diablo and the meal was the shining light at the end of the walk. My sister, the leader, requested that I prepare a hearty yet meat-free vegetarian meal that included black beans. Always up to the challenge, I decided to make black bean burgers. After scouring the web for an exciting recipe, I chose this Mexican-inspired one from Gourmet.

Although I tweaked it a little, the final burger is meaty, satisfying, and incredibly scrumptious. I took the time to make fresh salsa and guacamole, but feel free to use store-bought substitutes. Whatever you do, don't leave out the condiments, they add to the burger's overall flavor. This makes a stellar vegetarian-friendly backyard dinner, so get the recipe, and read more.

Black-Bean Burgers
Modified from Gourmet

I paired these burgers with a refreshingly floral white wine sangria.

Ingredients

1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño pepper, seeded and diced
1 garlic clove, minced
2 (14-ounce) cans black beans, rinsed and drained
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
sour cream, salsa, guacamole, lettuce, for serving

Directions

Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes.
Stir in the garlic and saute for 2 more minutes.
Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings.

Makes 4 burgers.

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Fast & Easy Dinner: Cumin Chicken With Black Beans

partysugar — Tue, 19 May 2009 06:50:47 -0700

Take a flavorful trip south of the border with this cumin and cayenne scented chicken dish. Pounded chicken breast halves and canned black beans make this meal come together in a flash.

First the chicken is seared, then the black beans are sautéed with vegetables in the pan drippings. Sound delish? Wait till you taste this healthy and provocative dish! To get the recipe, read more.

Cumin Chicken With Black Beans
From Real Simple

Ingredients

2 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups cherry tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar

Directions

Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Combine cumin with cayenne pepper and rub over chicken.
Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board.
Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute.
Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through.
Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and freshly ground pepper. Slice chicken and arrange on top of beans.

Serves 4.

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Monday's Leftovers: Black Bean Croquettes With Salsa

YumSugar — Mon, 26 Jan 2009 07:45:07 -0800

So you've got leftover legumes in the pantry. Don't pigeonhole canned beans by turning to the same staples, like chili, tacos, or beans and rice; instead, venture out of your realm to try another low-maintenance dish, like these black bean croquettes, topped with zesty salsa fresca.

Not only are they a nice break from the monotony of Winter stews, but they're also healthful and inexpensive to prepare. To make this recipe in under an hour, read more.

Black Bean Croquettes With Fresh Salsa
From Eating Well

Ingredients

2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced

Directions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Serves 4.

Nutritional information per serving: 405 calories, 12g fat, 0 mg cholesterol, 61g carbohydrate, 16g protein, 16g fiber, 438mg sodium, 621mg potassium

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Sunday Slow Cooker: Chipotle Black Bean Soup

YumSugar — Sun, 25 Jan 2009 06:00:55 -0800

This weekend, I'm hosting a book club in my home, and a few of the attendees are vegetarians. I was torn about what to make for them, but I think I've been sold by this luscious black bean soup. It's tinged with the smoky aromas of chipotle peppers and cumin, and I'm excited that I won't have to worry about frantically making it before the event, since my slow cooker's got it covered! To make this your next meal, read more.

Chipotle Black Bean Soup
From Bon Appétit

Ingredients

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles (adobo in Latin markets)
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker.
Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

Serves 6 as a main course.

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Monday's Leftovers: Black Bean Veggie Burgers

YumSugar — Mon, 26 Mar 2007 08:58:32 -0700

Yesterday I gave you guys the recipe for some simple oven-crisp black bean and corn flautas. I also told you to hang on to some of the filling - although I'm betting it was pretty impossible, those flautas are pretty darn tasty. However if you did manage to hang on to the filling, then you're in for a treat. For Monday's leftovers I thought it would be a great idea to turn the filing into black bean veggie burgers. Of course you could add ground beef to the mixture, and make them non-veggie, but the black beans already create a dense patty that you can really sink your teeth into. To check out the recipe, and if you didn't save any of the filling, don't worry, I included a full recipe too, read more

This leftover recipe is really going to depend on how much of the black bean mixture from the oven-crisp black bean and corn flautas you have leftover. So use this as a guideline, or check out the full black bean veggie burger recipe below.

Start with the leftover mixture in a medium bowl, add 1 egg and enough bread crumbs until the mixture is sticky and holds together. You may need to add an extra egg, or even more mashed black beans. Be sure to season with salt and pepper. Divide mixture into patties. Grill or bake them until they're fully heated all the way through (about 8 minutes on a grill, 10 minutes in oven). Serve on its own, on a hamburger bun or between two slices of your favorite bread.

Black Bean Veggie Burgers
From All Recipes - submitted by Laurenmu

Yields 4 patties

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
1/2 cup fresh or frozen corn kernels (optional)

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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Fast & Easy Dinner: Black Bean and Corn Tacos

partysugar — Thu, 21 Aug 2008 07:45:15 -0700

Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you read more.

Black Bean and Corn Tacos
From Vegetarian Times magazine

Ingredients

Black Bean and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen or fresh corn kernels
1/2 cup mild enchilada sauce
2 6- to 8-inch corn or flour tortillas
Toppings, Optional
Vegan sour cream or low-fat sour cream
Chopped scallions
Grated Monterey Jack cheese or vegan cheese
Shredded lettuce

Directions

To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.

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Fast & Easy Dinner: Black Beans and Rice

partysugar — Wed, 02 Apr 2008 05:01:57 -0700

Rice and beans are a delicious classic food combination. Chock full of vegetables, this recipe highlights the flavor of black beans. A pinch of cumin adds smokiness and a splash of red wine vinegar provides a tang. Serve the beans over your favorite type of rice for a hearty meal. To take a look at the recipe, read more.

Black Beans and Rice
From Real Simple magazine

Ingredients

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken or vegetable broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)

Directions

In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil.
Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes.
Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil.
Reduce heat to low and let simmer for 10 minutes; remove the bay leaves.
Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

Serves 4-6.

NUTRITION PER SERVING: CALORIES 427(17% from fat); FAT 8g (sat 1g); PROTEIN 13mg; CALCIUM 73mg; SODIUM 1,289mg; FIBER 10g; CARBOHYDRATE 73g; IRON 5mg

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