Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 * Exported from MasterCook * Asian Tasty Black Beans - Vegan Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 can organic black beans (or dry black beans cooked in advance)) 1 tablespoon vegan maple syrup 1/2 teaspoon umeboshi plum paste 1/4 teaspoon fresh grated ginger 1 dash cayenne pepper 1 dash tabasco 1 dash cumin Combine all ingredients over medium heat and cook approximately 8 minutes. Serving suggestions include:over brown rice, with tortilla's, chopped tomato and lettuce, or on their own. Serves: 2 Source: " T. Walters for VegWeb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (40.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Aztec Black Beans - Crockpot Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Black Beans Crockpot, Slow Cooker Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black or turtle beans (or 16-ounce cans black beans -- drained) 1 jar salsa (your favorite kind) -- (16 ounce) water Pick over and rinse the beans, removing any foreign objects. Place in a large bowl and cover with water. Soak overnight. (Or use any of the quick-soak methods or used canned beans. Your choice.) Drain the beans and discard the soaking water. Put them in a crock pot with the salsa and stir. Add just enough water to cover the beans. Cover and cook on low all day, 8 to 10 hours. These freeze well. Makes 6 to 8 servings. Editor's note: I made this dish using dry beans. As we've discussed elsewhere on the site, I have been having a hard time getting my dry beans soft enough. Soaking overnight doesn't seem to do the job. When I made these beans, they stayed pretty hard, even after all day in the crockpot. I let them cook on in the pot overnight, a total of 36 hours. They never got soft.I haven't solved this problem definitively, but our best guess at this point is that our Utah water is too hard. My next pot of these beans will be made using bottled water. We'll let you know if this helped, in the off chance that you, too, have this problem. (I discussed it at length with the folks on a Slow Cooker mailing list--on at slowcooker--where we found that most folks who made this recipe had no trouble at all with hard beans. It has to be my altitude, the hard water, or both.) Source: " Beanbible.com " S(Formatted by Chupa): " . " Copyright: " 2001, 2002 Richard Mann " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Aztec Couscous Recipe Recipe By :Lorna Sass' Short Cut Vegetarian : Great Taste in No Time by Lorna Sass (Wm Morrow) Serving Size : 4 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt or to taste 1 cups water -- (1 to 1 1/4) 1 3/4 cups black beans or 1 (15-ounce) can 1 cup corn kernels 1/2 cup red onion -- finely chopped 1/4 cup fresh cilantro -- minced 1 jalapeno -- minced 3 tablespoons roasted garlic olive oil 3 Tbsp freshly squeezed lime juice -- (3 to 4) Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature. Yield: 4 servings Source: " Homecooking.about.com " S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 1g Fat (2.4% calories from fat); 7g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bajan Black Beans and Rice Recipe By :Michelle Dick for FatFree.com Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T Better Than Bouillon Vegetarian 3 cups water 3 cloves garlic -- minced 1 onion -- chopped 1 green bell pepper -- chopped 1 red bell pepper -- chopped 1 habanero pepper -- minced 4 tomatoes (from a can of whole tomatoes) -- chopped 1 cup brown rice -- uncooked 3 zucchini -- chopped 2 cans black beans -- drained and rinsed 1 cup frozen corn 1/2 cup cilantro leaves -- chopped Heat 3 cups of water and mix in bouillon. Set aside. Saute garlic, onion, and red, green, and habanero peppers in 1/2 cup of broth in large pot for 10 minutes. Add remaining broth, tomatoes, and rice and simmer covered for 15 minutes. Add zucchini and simmer for an additional 30 minutes. Stir occasionally to keep from sticking. Add black beans, corn, and cilantro and cook an additional 5 minutes to heat through. Freezes well. S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2357 Calories; 13g Fat (4.9% calories from fat); 114g Protein; 466g Carbohydrate; 80g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 27 1/2 Grain (Starch); 4 1/2 Lean Meat; 8 Vegetable; 1 Fat. NOTES : Note: any broth may be used, I just happen to like Better Than Bouillon especially. kwvegan vegan Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbara's Choice Black Bean Fudge - Microwave Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c Canned milk 1 1/2 c Mini marshmallows 1 1/2 c Strained black beans 1 teaspoon Vanilla 1 2/3 c Sugar 1/2 c Nuts 1 1/2 c Chocolate chips Combine sugar and milk in pan or microwave bowl. Boil 5 minutes, remove from heat, stir in other ingredients until melted. Pour into large casserole dish, cool in refrigerator, cut and serve. Source: " Barbara Richardson for newhomemaker.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3343 Calories; 140g Fat (34.8% calories from fat); 26g Protein; 562g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 27 1/2 Fat; 36 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Fudge - Microwave Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 squares chocolate -- unsweetened 1 1/2 cubes butter 1 t. vanilla extract 1 2/3 cups black beans -- cooked 2 1/2 pounds powdered sugar -- also called Confectioners Sugar Melt unsweetened chocolate squares with butter in pan over medium heat or in 50% power microwave. Mix in drained and mashed black beans, vanilla extract, and sugar. Place mixture in a large buttered, shallow baking pan. Refrigerate til set. Source: " Barbara Richardson for newhomemaker.com " S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7322 Calories; 182g Fat (21.8% calories from fat); 76g Protein; 1400g Carbohydrate; 55g Dietary Fiber; 373mg Cholesterol; 1451mg Sodium. Exchanges: 13 Grain (Starch); 4 Lean Meat; 35 Fat; 80 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Brasserie's Black Bean Soup - 9 pts Recipe By :Valentin Schwaegerl of the Brasserie, Orlando, FL Serving Size : 8 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups black turtle soup beans 1 cup onion -- coarsely chopped 1 cup celery with leaves -- coarsely chopped 1 medium carrot -- chopped 1 bay leaf 1 pinch thyme 1 tablespoon Worcestershire sauce 2 1/2 quarts water 3 smoked ham hocks 1 cup chicken stock 1 dash salt -- to taste 1 dash crushed peppercorns -- to taste 1/4 cup Dry Sack Sherry STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other ingredients except salt, pepper, and sherry. Simmer at least three hours or until a bean will crush easily. CHEF'S NOTE: An optional method of preparing this soup that we do not use includes this step: Remove the bay leaf and ham hocks, and puree beans in a food mill or sieve. STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the consistency to your preference. * If too thin, add a little roux made of equal parts butter and flour. Stir over heat until rich and creamy. * If too thick, add a small amount of chicken stock. To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and lace all over with Dry Sack Sherry. Top with a dollop of sour cream. Serves 8 Per Serving (excluding unknown items): 409 Calories; 17g Fat (37.3% calories from fat); 12g Dietary Fiber; 29g Protein; 33g Carbohydrate; 90mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates Source: " www.cdkitchen.com " S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 16g Fat (37.8% calories from fat); 29g Protein; 32g Carbohydrate; 12g Dietary Fiber; 90mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces lean, diced salt pork or 1 pound cooked, diced bacon. In place of the chicken stock, you may substitute an appropriate amount of chicken base or prepared bouillon cubes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brazillian Black Bean and Red Pepper Salad - Vegan Recipe By :Paula Hollis for VegWeb.com Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: use vegan versions 2 cups regular dried black beans -- (2 to 3) 1 large red pepper -- diced 1 large green pepper -- diced 2 finely chopped carrots -- (2 to 3) 2 cloves garlic -- (2 to 3) 1/2 cup finely chopped fresh cilantro or fresh parsley 1/2 cup vegan rice wine vinegar 3 Tablespoons water 1 Tablespoon ground cumin (more if desired) 1 dash hot red pepper flakes 1 dash salt (if desired) Pick through beans and soak overnight with plenty of water tocover. In the morning, drain the beans and add fresh water to cover. Place beans over heat. Add one clove of garlic and bring to a moderate boil. Cook beans for approximately 30-45 minutes until beans are tender but NOT SOFT and mushy. The beans should be firm enough to hold their shape. Keep a close eye on their progress. When beans are cooked to the tender stage, remove garlic and drain. Place warm beans in a large serving bowl. While beans are cooking, chop and dice the red and green peppers and carrots. Add them to the beans. In a 2-cup measuring cup (or something similiar),combine the vegan rice wine vinegar, water, cumin and other ingredients. Mince the remaining garlic and add it to the rice vinegar dressing. Stir well to combine ingredients. Toss the bean and vegetable mixture with the vegan rice wine vinegar dressing. Cover and refrigerate for a few hours before serving. Serve the bean salad over rice and spoon a little dressing over it. The red and green peppers add beautiful color and contrast nicely with the black beans and cilantro. Together it makes for an attractive presentation on the plate. S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; trace Fat (5.0% calories from fat); 2g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 3 Vegetable. NOTES : I think tossintg warm beans with dressing enhances the flavors more than if using cold beans. The vegan rice wine vinegar is fairly sweet and very mild. It makes an exceptionally delicious replacement for olive oil in just about any salad dressing recipe. The lemon-y cilantro adds a wonderful flavor; especially when combined with the cumin. Try to use fresh cilantro. Dired cilantro just does not have the same impact. You can substitute fresh parsley if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caribbean Surprise - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 can black beans -- (15 oz.) drained 1 can tomatoes -- (15 oz.) drained 1 cup frozen corn 1 1/2 cups canned or fresh pineapple chunks (more or less) 1/2 teaspoon ginger 1 teaspoon curry powder -- (to your taste) (1 to 2) Save some of the drained tomato or pineapple juice in case it gets too thick during heating. Heat it all up in a saucepan and serve over rice or pasta. You can also add chopped peppers, waterchestnuts, whatever. Source: " D. Nichols for VegWeb.com " S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 842 Calories; 5g Fat (4.8% calories from fat); 48g Protein; 163g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 10 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chef Jerry's Black Bean Cakes Recipe Recipe By :Chef Jerry Clare, Belmont Inn, Camden, Maine. Great Chefs of the East by Ellen Brown (Great Chefs Publishing). Serving Size : 4 Preparation Time :0:00 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried black beans 2 Tbsp olive oil 1 carrot -- peeled and coarsely chopped 1 small onion -- chopped 2 garlic cloves -- minced 1 bay leaf 2 Tbsp balsamic vinegar 3 1/2 cups chicken stock 1 cup dried bread crumbs 1/2 red bell pepper -- seeded, deribbed, and finely chopped 2 green onions -- white part and 2 inches of green tops, finely chopped 1 Tbsp minced fresh parsley Salt and freshly ground black pepper to taste Rinse the beans in a colander under cold running water, picking them over to discard any broken beans or pebbles. Place the beans in a large saucepan, cover, and bring the water to a boil over high heat. Boil for 1 minute, then remove from heat and let sit for 1 hour. Heat the olive oil in a medium, heavy saucepan over medium heat. Add the carrot, onion, and garlic and saute over low heat, stirring often, for 3 to 5 minutes, or until the onion is translucent. Drain the beans and add them to the pan along with the bay leaf, stirring to coat. Add the vinegar and stock and bring to a boil over medium heat. Reduce heat to low and simmer the beans uncovered until tender, about 50 minutes to 1 hour. Do not let liquid evaporate; add more stock if necessary. Remove and discard the bay leaf. Puree 1/2 cup of the cooked beans in a blender or food processor and stir the puree into the beans in the pot. Let cool. Combine the beans with the bread crumbs, red pepper, green onions, and parsley; if the mixture is too loose to form patties, add more bread crumbs. Season with salt and pepper, form the beans into patties. (Can be made ahead to this point. Cover tightly and refrigerate until ready to fry, up to two days.) Dredge the black bean cakes lightly in flour. Heat the oil in a medium saute pan over medium-high heat and saute the bean cakes until golden brown and warmed through, about 3 minutes on each side. Serve hot or transfer to a 300-degree F. preheated oven and keep warm until served. Yield: 4 servings Source: " Homecooking.com " S(Formatted by Chupa): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 8g Fat (25.8% calories from fat); 12g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1891mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. Nutr. Assoc. : 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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