Fri. Oct 15th, 2021

7 black bean recipes The humble can of black beans. It’s way much more than just a can of boring beans. This pantry staple is always on hand in my kitchen (along with lots of other kinds of beans as well), because they are a really good option when you need something quick. I stock up on beans when I can (always buy the low-sodium variety) but if you prefer to go with dried beans, you can click here for a good reference on how to soak them (overnight or the quick-soak method). Regardless of which type you start with, here are a few of my favorite recipes that use them.

black bean burger with cilantro-lime mayonnaise
vegetarian burger
vegetarian chili
mexican brown rice
black bean and quinoa salad
chipotle beef chili

and this, my newest winter favorite:

sweet potato + black bean chili

You can also substitute with diced tomatoes instead (and skip the immersion blender step).

1 tablespoon extra virgin olive oil
1/4 medium onion, finely diced
Salt, to taste
Freshly ground black pepper
1 small sweet potato, peeled and diced into bite-sized pieces
a clove garlic, finely minced
1 1/2 teaspoons chipotles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
14 ounce can fire-roasted whole tomatoes (and juices)
1 cup low-sodium vegetable stock
1/2 15-ounce can low-sodium black beans, drained and rinsed
2 tablespoons roughly chopped fresh cilantro
1/2 lime, cut in half, for garnish

7 black bean recipes How Prepare it

1. In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potato and cook, stirring often, until onion and sweet potato begin to soften, about 5 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan. Reduce heat to low and simmer until sweet potato is softened, about 45 minutes.
2. Using an immersion blender, gently break up whole tomatoes into bite-sized pieces. Add beans and continue to cook until beans are warmed through, about 10 minutes. Stir in cilantro and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into a serving bowl (reserve other portion for another day) and drizzle with fresh lime juice. Serve warm.

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