Spicy Black Beans

[Guest guest]

Here is a set of recipes that all go together. First, make the Spicy Black

Beans (last recipe) and use them for the other recipes. You could double or

triple the recipe if you wanted to. Then, refrigerate some and freeze the rest

to use in making the other recipes.

 

* Exported from MasterCook *

 

Black Bean Salad (w/Spicy Black Beans)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup Spicy Black Beans -- drained

1/4 cup whole kernel corn -- drained

1/4 cup + 2 tbsp. zucchini -- chopped

2 tablespoons red pepper -- chopped

1 tablespoon green pepper -- chopped

1 tablespoon green onions -- chopped

1 tablespoon fresh cilantro -- chopped

1 teaspoon jalapeno pepper -- seeded & chopped

1 teaspoon garlic -- minced

2 tablespoons Balsamic vinegar

1/2 teaspoon olive oil

1/8 teaspoon freshly ground pepper

 

Combine all ingredients in a small bowl, stirring well. Cover and chill at

least 2 hours.

 

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* Exported from MasterCook *

 

Black Bean Soup (w/Spicy Black Beans)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 cups Spicy black beans

3/4 cup vegetable broth

1/2 teaspoon tomato paste

1/8 teaspoon salt (optional)

1/8 teaspoon ground cumin

2 teaspoons dry sherry

1 teaspoon lemon juice

2 tablespoons light or nonfat sour cream (optional)

 

Process half of beans with next five ingredients in a food processor until

smooth. Transfer bean mixture to a small saucepan, add remaining beans, and

cook over medium heat just until hot. Stir in sherry and lemon juice.

To serve, ladle into 2 bowls and, if desired, top each serving with 1 tbsp.

sour cream.

 

 

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* Exported from MasterCook *

 

Black Bean Tostadas (w/Spicy Black Beans)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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2 6 " corn tortillas

vegetable cooking spray

1/2 cup Monterey jack cheese (light) -- shredded

1 tablespoon jalapeno pepper -- chopped

1 cup Spicy Black Beans -- drained

1 tablespoon fresh cilantro -- chopped

1/4 teaspoon ground cumin

1 cup lettuce -- shredded

1/2 cup tomato -- chopped

1 tablespoon green onions -- chopped

2 tablespoons avocado -- diced

2 tablespoons light sour cream

 

Place tortillas on a baking sheet coated with cooking spray. bake at 350

for 6 minutes; turn tortillas, and bake an additional 2 minutes or until crisp.

Top evenly with cheese and pepper; bake 2 minutes or until cheese melts.

Coat a small saucepan with cooking spray; add Spicy Black Beans, cilantro,

and cumin, mashing beans slightly with the back of a spoon. Cook over medium

heat until hot, stirring occasionally. Spoon bean mixture evenly over

tortillas. Top evenly with lettuce and remaining ingredients.

 

 

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* Exported from MasterCook *

 

Black Beans & Rice (w/Spicy Black Beans)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans Vegan

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1/2 cup tomatoes -- chopped

2 tablespoons green pepper -- chopped

1 1/2 teaspoons jalapeno pepper -- chopped

1 teaspoon garlic -- minced

1 cup Spicy Black Beans

1/4 cup + 2 tbsp. vegetable broth

2 teaspoons red wine vinegar

1/8 teaspoon salt

dash of ground cumin

1 cup long-grain rice -- cooked

 

Heat olive oil in skillet over medium heat. Add tomato and next 4

ingredients. Saute 4 minutes. Add Spicy Black Beans and next 4 ingredients.

Cook 10 minutes, mashing beans slightly with the back of a spoon.

To serve, spoon bean mixture over cooked rice.

 

 

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* Exported from MasterCook *

 

Spicy Black Beans

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried black beans

5 10 1/2 oz. cans vegetable broth

1 cup onion -- chopped

1/2 cup green pepper -- chopped

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground red pepper

2 cloves garlic -- minced

1 bay leaf

1/2 teaspoon salt

 

Sort and wash beans in a large Dutch oven. Cover with water to depth of

2-inches above beans and let sit overnight. drain beans. combine beans,

vegetable broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover,

reduce heat, and simmer 2 hours or until beans are tender. Remove and discard

bay leaf. Stir in salt. Spoon 1 cup of beans (including liquid) into each of 6

labeled heavy-duty sip-lock freezer bags. Store in refrigerator up to a week or

in freezer up to 6 months.

 

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