Black Bean Recipes for Kim

[Guest guest]

Hi, Kim & welcome to the list. Black beans are my favorite bean, so I have

quite a few recipes using them. Here are a few of my own:

 

Bean Ragout with Cilantro Cornmeal Dumplins

Black Bean Salad with Citrus Dressing

Crockpot Black Bean-Chipotle Chili

Seven Layer Tortilla Pie

 

 

* Exported from MasterCook *

 

Bean Ragout w/Cilantro-Cornmeal Dumplings

 

Recipe By :Karen C. Greenlee

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large onions -- chopped

5 cloves garlic -- minced

2 tablespoons vegetable oil -- (or olive oil)

1 poblano pepper -- seeded & chopped

2 large red bell peppers -- chopped

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/4 teaspoons salt -- divided

1 28 oz. can tomatoes -- undrained & chopped

2 small zucchini -- chopped

1 15 oz. can pinto beans -- undrained

1 15 oz. can black beans -- undrained

1/2 teaspoon freshly ground black pepper

CILANTRO-CORNMEAL DUMPLINGS:

1/2 cup flour

1/2 cup cornmeal

1 teaspoon baking powder

2 tablespoons vegetable shortening

1/4 cup Cheddar cheese -- shredded

2 tablespoons fresh cilantro -- minced

1/2 cup milk

 

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add

poblano chile and bell pepper and saute 2 to 3 minutes. Stir in chili powder,

cumin, and oregano; cook, stirring constantly, about 2 minutes.

Add 3/4 tsp. salt, tomatoes, and next 4 ingredients; bring mixture to a

boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender.

Combine flour, cornmeal, baking powder, and remaining 1/2 tsp. salt in a

medium bowl. Cut in shortening with a pastry blender or fork until mixture is

crumbly. Stir in cheese and cilantro. Add milk, stirring just until

ingredients are moistened.

Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes

uncovered. Cover and cook 10 to 15 more minutes or until dumplings are done.

 

SLOW COOKER DIRECTIONS: Combine beans, tomatoes with juice, red bell pepper,

zucchini, onion, garlic, poblano pepper, chili powder, cumin, oregano, 3/4 tsp.

salt, and pepper in slow cooker; mix well (vegetable oil is omitted). Cover and

cook on low for 7 to 8 hours.

 

Prepare dumplings 1 hour before serving following directions above. Turn slow

cooker to high. Drop dumplings by level tablespoonfuls (larger dumplings will

not cook properly) on top of ragout. Cover and cook 1 hour or until toothpick

inserted in dumplings comes out clean.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 567 Calories; 11g Fat (16.8% calories

from fat); 28g Protein; 94g Carbohydrate; 26g Dietary Fiber; 6mg Cholesterol;

473mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : I submitted this recipe to Southern Living magazine, and it was

published in their October, 1997 issue. It is also in the 1997 Southern Living

Annual Recipes cookbook.

 

Nutr. Assoc. : 0 0 0 4532 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Black Bean Salad w/Citrus Dressing

 

Recipe By :Karen C. Greenlee

Serving Size : 15 Preparation Time :0:00

Categories : Beans & Legumes Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans black beans

1 can (lg) mandarin oranges

1 onion -- chopped

1 green pepper -- chopped

1 red pepper -- chopped

1 can (lg) corn

1/4 cup oil

1/4 cup red wine vinegar

1/3 cup orange juice

 

Combine beans, oranges, & vegetables in a large bowl.

Combine dressing ingredients, pour over bean mixture, mix well, and serve.

(Can allow to marinate at room temperature a little while or overnight in the

refrigerator)

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 130 Calories; 4g Fat (27.2% calories from

fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crockpot Black Bean-Chipotle Chili

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Crockpot

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans diced tomatoes with green peppers & onions -- undrained

1 cup salsa

2 15 oz cans black beans -- rinsed & drained

1/2 cup chopped onion

1 teaspoon minced garlic

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon chipotle pepper powder or sauce -- (to 1 tsp)

salt to taste

1/4 cup chopped fresh cilantro -- (optional)

 

Combine all ingredients except cilantro in slow cooker, turn on low, and cook

for 6-8 hours. If using cilantro, stir in just before serving.

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 506 Calories; 2g Fat (4.1% calories from

fat); 32g Protein; 93g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 208mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Seven Layer Tortilla Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15 oz cans pinto beans -- rinsed & drained

1 cup picante sauce -- divided

2 cloves garlic -- minced

2 tablespoons fresh cilantro -- chopped

1 16 oz can black beans -- rinsed & drained

1/2 cup tomato -- chopped

7 fatfree flour tortillas -- (8-inch)

2 cups grated light Cheddar, Monterey Jack or

Mexican blend cheese

 

 

Preheat oven to 400. Mash pinto beans; stir in 3/4 cup of picante sauce

and garlic. Mix remaining 1/4 cup picante sauce with cilantro, black beans, and

tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto

bean mixture over tortilla to within 1/2 " of edge. Top with 1/4 cup of cheese.

Top with another tortilla and 2/3 cup black bean mixture and 1/4 cup cheese.

Repeat layers twice more. Top with remaining tortilla and spread with remaining

pinto bean mixture and cheese. COVER WITH FOIL and bake about 40 minutes.

To serve, cut into wedges and serve with additional picante sauce and/or

sour cream.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 318 Calories; 4g Fat (10.9% calories from

fat); 22g Protein; 48g Carbohydrate; 15g Dietary Fiber; 8mg Cholesterol; 1553mg

Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable.

 

 

Nutr. Assoc. : 4510 0 0 0 1275 0 925015 2538 0