Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 * Exported from MasterCook * Mock Pecan (but really BEAN) Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed black beans 1/2 cup sugar 1 cup brown sugar 1/2 cup butter 2 eggs -- beaten Unbaked pie shell Preheat oven to 350 degrees. Cream sugars, eggs and butter. Add beans and mix well. Pour into 9 inch unbaked shell. Bake in preheated oven until inserted knife comes out clean, about 40-45 minutes. Source: " Barbara Richardson for newhomemaker.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1876 Calories; 101g Fat (47.2% calories from fat); 12g Protein; 242g Carbohydrate; 0g Dietary Fiber; 622mg Cholesterol; 1105mg Sodium. Exchanges: 1 1/2 Lean Meat; 19 1/2 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * New Sidhartha's Bean Curry - Indian Veggie Recipe By :New Sidhartha Restaurant, 1423 Gerrard St. E., Toronto, Ontario. Serving Size : 4 Preparation Time :0:00 Categories : Black Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 T Butter 1 lg Onion -- chopped 2 cl Garlic -- finely chopped 1 t Fresh ginger root 1 lg Tomato -- chopped 1/2 t Turmeric 1 pn Cayenne or to taste 1/2 t Salt 1 t Paprika 1 t Garam masala 3/4 c Half and half (10%) cream 1 c Vegetable stock 1 Can black beans -- (19 oz) 1 T Chopped fresh coriander 1 t Finely slivered fresh ginger Root Heat butter in large skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Stir in garlic and chopped ginger root; stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds. Add cream, stock and peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in coriander and slivered ginger root. Serve immediately with rice, chapati or naan. Source: " PastryWhiz.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 824 Calories; 71g Fat (75.4% calories from fat); 13g Protein; 39g Carbohydrate; 7g Dietary Fiber; 187mg Cholesterol; 1388mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 14 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red, White, & Black Beans & Rice - Vegan Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 2 cups rice -- brown or white (no minute rice) 1 can whole black beans -- (15 oz) 1 can hominy (white or yellow or mixed) -- (15 oz) 1 can diced tomatoes -- (15 oz) tomato juice or water (as desired) several cloves garlic chopped chili powder to taste 1 dash cayenne pepper 1 chopped chili pepper and 1 small jalepeno chopped (if you like spicey) Pour 2 cups of rice in large pot. Add beans, hominy and diced tomatoes (save liquid from tomatoes). Add garlic. Measure the liquid from the tomatoes, the tomato juice and/or water to match the required amount of liquid for cooking the rice. Usually it is a 2:1 ratio of liquid to rice. I recommend shorting the liquid just a bit because the hominy and beans still carry moisture into the mix. It is better to error on the short side of the liquid than on the excess side since wet sticky rice isn't the desired outcome. Cook per the directions on the rice, usually 15 minutes (for white rice) on low/medium heat then let it sit covered for 10 minutes or so. Great served on tortillas with a little dairy free cheese (optional) or as a side dish. Serves: 4-8 Source: " pinecone for VegWeb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 1g Fat (2.0% calories from fat); 7g Protein; 76g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * San Francisco Black Bean and Corn Stew - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry sherry -- or Apple Juice 2 cups onion -- chopped 1/2 cup celery -- chopped 1/2 cup carrot -- chopped 1/2 cup red bell pepper -- chopped 4 cups black beans -- cooked 2 cups corn -- frozen 2 cups vegetable broth -- or use water 2 tablespoons garlic -- minced 1 cup tomatoes -- chopped 2 teaspoons cumin powder 4 teaspoons chili powder 1/2 teaspoon oregano -- dried 1/4 cup cilantro -- fresh -- chopped 2 tablespoons Brown sugar to replace honey 2 tablespoons tomato paste In a large soup pot over medium-high heat, add sherry (or apple juice). When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 minutes. Add remaining ingredients; bring to a boil. Lower heat; simmer 15 minutes. Makes:8 Serving Ideas : Serve with cornbread or crushed corn chips if desired. Source: " Andy & Shell for cdkitchen.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 3g Fat (6.5% calories from fat); 25g Protein; 84g Carbohydrate; 19g Dietary Fiber; 1mg Cholesterol; 479mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sue's Low Fat Black Bean Hummus - Vegan Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 can garbanzo beans (drained and rinsed) 1 can black beans (drained and rinsed) 1 cloves garlic -- minced (1 large clove or 2-3 small cloves) (1 to 2) 2 tablespoon cilantro -- roughly chopped (I use about 1/4 cup) (2 to 4) 1 lemon -- juice only salt & pepper to taste 1 dash Tabasco sauce 2 tablespoon cumin 1 tablespoon fresh parsely -- roughly chopped Place all ingredients into a food processor and whiz until fairly smooth...does not have to be completely smooth, but you want to eliminate large chunks of garlic. This is excellent served on warm pita wedges. Please note, this can be VERY spicy, depending on the amount of Tabasco and garlic used. Serves: 4-6 Source: " Sue D for VegWeb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 18 Calories; 1g Fat (27.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Rainbow Greens - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 lb greens (kale, turnip, chard, spinach....) 1 large bell pepper -- chopped (orange is prettiest) 1 tablespoon green chili -- (1 to 2) 1 cup corn 3 oz mushroom 2 large tomatoes -- chopped or sliced 2 cups black beans -- drained 1 cup water 1 dash cayenne pepper 1/2 teaspoon chili powder -- (1/2 to 1) 1/8 teaspoon Salt cooked grains (rice millet, quinoa....) Boil greens in water, 8-10 minutes. Add peppers. Cook another 2-3 minutes. Add everything else, except tomatoes. Simmer another 2 or so. Serve with tomatoes sprinkled over it. Serve over grains. Serves: 6 Source: " pumkenbread for vegweb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 1g Fat (4.9% calories from fat); 16g Protein; 49g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Rainbow Greens - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 lb greens (kale, turnip, chard, spinach....) 1 large bell pepper -- chopped (orange is prettiest) 1 tablespoon green chili -- (1 to 2) 1 cup corn 3 oz mushroom 2 large tomatoes -- chopped or sliced 2 cups black beans -- drained 1 cup water 1 dash cayenne pepper 1/2 teaspoon chili powder -- (1/2 to 1) 1/8 teaspoon Salt cooked grains (rice millet, quinoa....) Boil greens in water, 8-10 minutes. Add peppers. Cook another 2-3 minutes. Add everything else, except tomatoes. Simmer another 2 or so. Serve with tomatoes sprinkled over it. Serve over grains. Serves: 6 Source: " pumkenbread for vegweb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 1g Fat (4.9% calories from fat); 16g Protein; 49g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yucatan Black Bean Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black beans 6 cups water 4 cups rich chicken stock 1/4 cup olive oil 2 medium white onions chopped 6 cloves garlic -- minced 3/4 teaspoon cumin powder 1 1/2 teaspoon oregano leaves 2 teaspoon salt 1 1/2 cups cooked rice In small bowls for garnish serve: chopped green onions -- including tops lime wedges sour cream chopped jalapeno peppers and/or chopped Caribbean chilies Pick over the dry beans. Place beans and water in a soup pot; cover and simmer about 45 minutes. Add chicken stock and simmer till beans are tender, usually about 1 hour. Dip out about 2 cups of bean mixture and run it through a blender or food processor to puree it; then put it back into the pot.Put the oil in a skillet and saute the onion, garlic, cumin, and oregano until the onions are soft. Add everything to the soup pot except the garnishes. Simmer about 20 minutes more. Serve with garnishes of choice as toppers. Source: " Beanbible.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 604 Calories; 15g Fat (22.6% calories from fat); 27g Protein; 92g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1085mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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