misc black bean recipes

[Guest guest]

Now I found some others that looked good so wanted to share them as well. I

bet the quesadilla would be wonderful. Sorry about putting these all in the

same email, but I am tired and going to bed!

 

Black Bean Quesadilla

 

4 cups shredded white cheddar

4 (10-inch) flour tortillas

Black Bean Filling, recipe follows

1 cup feta

1/2 cup vegetable oil, for grilling

Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then

spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta

cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on

an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both

sides are golden brown. Cut each quesadilla into 4 triangles and serve.

 

Black Bean Filling:

4 cups cooked black turtle beans, drained

2 cups brown rice, cooked

1 cup corn kernels, cooked

1/2 cup sun-dried tomatoes, rehydrated in water

2 tablespoons cumin

2 tablespoons granulated garlic

1 teaspoon hot red pepper sauce

Salt

 

In a large bowl, mix all ingredients.

 

 

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Cuban Black Bean Soup

 

 

1 pound black beans

1 bay leaf

1 tablespoon cumin

1 tablespoon oregano

1 Italian frying pepper, halved

Olive oil, for sauteing, plus 1/4 cup olive oil

1 white onion, large dice

1 red pepper, large dice

1 green pepper, large dice

6 cloves garlic, chopped

1 tablespoon sugar

1/8 cup white vinegar

Salt

1/2 cup finely chopped red onion, for garnish

In a large stockpot, cover the beans with water, covering them by 2 inches.

Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are

tender, about 45 minutes.

 

After 45 minutes, remove the pepper.

 

In a saute pan, saute onions, red, and green peppers until translucent.

Puree in a blender, this is the sofrito.

 

In the same pan, saute the garlic. Add to the beans, along with the sofrito,

1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook

until very thick, about 45 minutes. Garnish with finely chopped red onion.

 

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Vegetarian Chili with Black Beans and Peppers Sweet and Hot

2 tablespoons extra virgin olive oil

1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)

1 large celery rib, trimmed and coarsely chopped

1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow

peppers; do not thaw)

2 large garlic cloves, finely minced

2 teaspoons ground cumin

1 teaspoon dried oregano, crumbled

3 cups cooked or canned black beans, drained

2 (10-ounce) cans diced tomatoes with green chilies, with their liquid

2 tablespoons frozen orange juice concentrate

1 tablespoon fresh lemon juice

1/2 teaspoon hot red pepper sauce

4 cups Al Dente Make Ahead Rice, reheat, see above recipe

1/4 cup coarsely chopped fresh cilantro

Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add

onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring

often, until vegetables are limp, about 5 minutes.

Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon

juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture

bubbles easily, cover, and simmer 10 minutes.

Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until

flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound

rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and

serve.