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For some weird reason that I can't figure out, I decided to cook a large pot of black beans, using a pound of beans and flavored with onion, cumin, and red peppers. Now I'm looking at them trying to figure out how to use them (thinking ahead is not my forte). I thought maybe using 1/3 as a cold salad, 1/3 in a soup, and 1/3 warmed up and served over rice (I'm only cooking for two these days). Does anyone have any great ideas or recipes for any of these categories - or maybe another category?

Southwestern Black Bean Salad from CC Aug. '09 is very good. It has skillet-roasted corn and avocados. And, even though I hate to admit it, I often get a craving for their Tex-Mex Chicken and Rice. It's the Frito crust. I am weak. That was in April '11.

I adore black beans. I make a big pot at least once a month. One of my favorite lunches is black beans, rice and garlic collard greens. Or for dinner, roast chicken with mole and the above.

I use them in salads, burritos, on potatoes...pretty much, you name it.

They freeze really well, so that's always an option. I almost always have them in the freezer.

Amy

These are both delicious recipes using black beans - I've made them many times:

BLACK BEAN PATTIES WITH CILANTRO AND LIME

INGREDIENTS:

1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
15 oz can black beans -- UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.

Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.

Divide mixture into 5 -10 equal portions, (I divided into 6 equal portions), shaping each into 3-inch patty.

Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.

Serving Ideas : Serve with salsa.
*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side. (Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).

Cooking Light
http://www.myrecipes.com/recipe/black-b ... 000665259/


VEGETARIAN TORTILLA SOUP

INGREDIENTS:

Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili

DIRECTIONS:

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).

Serves 4.

From Bon Appétit - November 1997
http://www.epicurious.com/recipes/food/ ... -Soup-4421

Lindsay,

Get some dried rice. Cook the rice in a pot with beans mixed in. Now you have Moros Y Cristianos.

Black beans are my favorite beans to use in Mexican cooking, and my favorite black beans are the shiny, almost round ones I find in Mexican groceries. Bayless has many delicious black bean recipes in his books, and he probably has some online, if you don't have all of his books. One I have made many times, from his [i]Kitchen[/u] book, using a cup or so of cooked beans, is a recipe for Gorditas, using tortillas made a dough of puréed black beans and masa. I have used this dough for many types of quesadillas, as well, and the beans add a delicious flavor to the corn in the tortillas.

Dave,

Those tortillas sound fabulous...

Amy

I like to add them to cooked basmati and add grated sharp cheddar and heat through. Or take said mixture and roll some in tortillas. Or make quesidilias with cheddar, corn ,cheese, and the black beans

My favourites are CI's black bean soup (the slow cooker version) and black bean burritos/enchiladas. For burritos I use the beans, sautéed peppers and red onion, rice, salsa and guacamole (I usually do vegetarian); sometimes some sour cream and cheese, sometimes some shredded pork or beef). For enchiladas I skip the rice, chop the veggies fine and toss in some corn and cheese. Top with red sauce. Yum!

Dave,

Rancho Gordo sells those kinds of beans at the gourmet high end.