Black refried beans

 from True Comfort by Cavallari

1 can black beans rinsed and drained (15 oz)

1 tsp chili powder

salt

Blend with 2 T water.

Seven Layer Bean Dip

 from True Comfort by Cavallari

1.5 lb ground meat

1 tsp cumin

1 tsp chili powder

salt

14-oz can refried beans

• 2 cups guac
• 1 c spiced cashew crema (see below)
• 1 c diced tomatos
• ¼ c diced onions
• ¼ c chopped cilantro
• ⅓ c chopped jalapeños
• chips

Cook meat until browned, drain and season with cumin, chili, and salt. Set aside to cool. In a glass loaf pan layer the beans, guac, beef, and ½ c of crema. Top with tomatoes, onions, cilantro and remaining crema and jalapeños if using. Chill covered for a couple hours or serve right away with chips.

Spiced Cashew Crema

• 1 c raw cashews
• 1 T avocado oil
• 1 T lime juice
• ½ tsp salt
• 1 tsp smoked paprika
• ½ tsp cumin
• Add everything to blender with ⅓ c water. Keeps up to 5 days.

Falafel

 Chickpeas - soak 12-24 hrs before hand in the fridge 

Loads of parsley (1cup min)

Yellow onion (1/2 cup)

1tsp - cumin, black pepper, sea salt

4 cloves garlic 

Throw into food processor till you get a sand like texture. 

Heat oil to 350* and deep fry.

Spiced Black Bean Fritters

 Spiced Black Bean Fritters

I have made this recipe with black beans, chickpeas, haricot beans, and even the dreaded lima beans, and they are all equally delicious—it’s the perfect pantry meal when you’re stuck.

 

 

Ingredients

2 tablespoons olive oil 

1 small onion, finely minced 

1 large green pepper, finely chopped 

Dried red chili (to taste), minced 

2 teaspoons ground coriander 

2 teaspoons ground cumin 

1½ teaspoons turmeric 

1 can black beans 

2 handfuls fresh cilantro 

½ teaspoon grated lemon zest 

3-4 tablespoons yogurt, plain or soy 

Salt and pepper to taste

½ cup whole-wheat or chickpea flour 

2 tablespoons sesame oil 

2-3 garlic cloves

Method

Heat the oil, add the onion, pepper and chili to taste: a slight sprinkling for those who don’t like heat. If you add too much, you can cut it with lemon juice.

 

Cook for about 5 minutes until soft, then add the coriander, cumin and turmeric, and stir-fry for another 30 seconds. Remove from the heat and set aside.

 

Put the beans and fresh cilantro in a blender and process until evenly chopped. In a medium bowl combine the beans, cooked onion mixture, lemon zest and yogurt. Season with salt and pepper.

Form the mixture into 8 patties, roughly ½-inch thick, and coat them with the flour. Heat the sesame oil over a high heat in a frying pan. When hot, fry the patties a few at a time

Sausage, Bean and Sauerkraut Soup

14 oz smoked sausage, halved lengthwise and cut in 1 inch pieces

4 c water

1 c dried cannellini beans (soaked 1 hr)

1 c prepared sauerkraut

1 c chopped yellow onion

1 T minced garlic

3 bay leaes

1 tsp salt

1 tsp pepper

Combine all in IP. Pressure 30 min, NR. Use spoon to smash some of the beans.

Great Speckled Bird Chili

(Chicken Chili batch 03 July 2020, Phil Daulton)

2 boneless skinless chicken breasts

1 can (15 oz) black beans, drained

1 can (15 oz) cannellini beans, drained

1 can (15 oz) dark red kidney beans, drained

1 can (15 oz) yellow corn, drained

3 poblano chiles, roasted, peeled, seeded, and diced

3 serrano chiles, seeded and diced

2 jalapeno chiles, roasted, peeled, seeded, and diced

1 bell pepper, seeded and diced

1 large yellow onion, diced

1 Tb bottled minced garlic

1 c chicken stock

Bacon grease for the saute

1 Tb masa for thickening

For boiling the chicken

2 cloves crushed garlic

2 tsp Himalayan salt

1 tsp ground black pepper

1 oz lime juice

water to cover

Spice Dump

1 Tb oregano

1 Tb cumin

1 tsp ground coriander

1 tsp white pepper

2 bay leaves

Boil the chicken in enough water to cover, with the ingredients listed above, simmering covered for 13 min. Turn off heat and let cool. Reserve chicken water as stock for the chili pot. Cube chicken and add back to the pot. 

Drain the canned goods and add to the pot. 

Roast the chiles on a cookie sheet under an oven broiler. Wait for the skins to start blistering, then turn the chiles to roast the other side. Place the roasted chiles in a brown paper bag and let them steam for 20 minutes. Peel, seed and dice the roasted chiles.

In a skillet, heat the bacon grease and saute the onion until softened, add the minced garlic and cook until fragrant. Add this to the pot. 

Add more bacon grease to the skillet and saute the chiles. Add this to the pot. 

Add the spice dump. Add the chicken stock if the water from the chicken is not sufficient. Stir the pot well to combine ingredients. Bring to a boil, and simmer 30 minutes. Taste and adjust spices.

Dissolve masa in 1/4 c warm water and stir this into the chili to thicken the sauce.

Mediterranean Garbanzo Beans

From the Healthiest Diet on the Planet
3 chopped onions
3 chopped cloves garlic
1/4 c veggie broth
2 cans garbanzos drained and rinsed
1 large 28 oz can crushed tomatoes with basil
1 large fresh chopped tomato
1 tsp oregano
1 tsp red pepper flakes
2 T lemon juice
4 cups packed chopped fresh spinach
pepper
Saute onion and garlic in broth. Add beans, tomatoes oregano, and red pepper flakes. Bring to boil, cover, reduce heat and cook 30 min. Add lemon juice, spinach and pepper, cook for 5 more minutes.

Easy Mayan Black Beans

From the Healthiest Diet on the Planet
1 can black beans, drained and rinsed
1 c fresh salsa
1/2 c chopped green onions
3/4 c frozen corn
1/4 c chopped fresh cilantro optional
Bring everything except cilantro to gentle boil. Cook about 12 min. Stir in cilantro, let rest 1 min. serve. Great topping for brown rice.

Braised Lentils with Spinach

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T oil
2 chopped carrots
1 chopped onion
1 chopped rib celery
3 minced garlic cloves
1 T fresh rosemary chopper or 1 tsp dried
1/4 tsp pepper
1.5 c petite green lentils
2 c broth
1.5 c water
1 bag bag spinach (5 oz)
6 servings

Saute carrots, onion and celery 5 min. Add garlic, rosemary, pepper for 1 min.
Stir in lentils, broth and water. Bring to boil. Reduce heat to low and simmer covered 30 min.
Remove from heat, stir in spinach and stir until wilted.

Spinach and Cannellini Beans

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
2 T oil
2 small red bell pepper thin slices
1 small red onion thin slices
1 9 oz bag spinach
1 15 oz can cannellini beans, rinsed and drained
2 sliced garlic cloves
1/4 tsp salt
1/4 tsp pepper
Saute pepper and onion 5 min. Stir in spinach, beans, garlic, salt and pepper and cook 5 min more or until spinach wilts.

Black Beans and Rice

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
1 c brown rice
1 T oil
1 small chopped onion
1 small red bell pepper, chopped
2 minced garlic cloves
1 can black beans, rinsed and drained (15 oz)
1/4 c broth
2 tsp red wine vinegar
1/8 tsp hot sauce
1/4 c chopped cilantro

Cook rice.
Saute onion and pepper 5 min. Add garlic for 1 more minute. Stir in beans, broth, vinegar and hot sauce and cook 5 min. Stir cilantro into rice and put in bowls. Top with bean mixture.

White Bean and Green Soup

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:
6 servings
2 T olive oil
2 large chopped onions
2 chopped ribs celery
4 cloves minced garlic
2 c dry white beans, soaked overnight and drained and rinsed**
6 c water
2 (28 oz) cans crushed tomatoes
1/4 c tomato paste
1/4 tsp black pepper
1/2 tsp salt
1 large bunch greens, trimmed and coarsely chopped

Saute onions, celery and garlic about 5 min.
Add beans and water and bring to boil. Reduce heat to med-low, cover and simmer for 1.5 hours. (I'm thinking here - Instant pot for about an hour.)
Add tomatoes, paste, pepper and salt. Bring to boil. Reduce heat and simmer 15 min. Add greens and cook stirring occasionally 15 min.

** If you forget to soak beans overnight:
Put beans in pot and cover with 2 inches water. Boil 2 minutes. Remove from heat, cover and let stand an hour. Drain and rinse before cooking more.

Baja Blue Black Bean Dip

From Harrah’s Casino in Laughlin, NV
(recipe from Sister Sandy)
4 slices raw bacon chopped
½  med chopped onion
1 Tb chopped garlic
1 lb dry black beans
1 med fresh jalapeño
3 C water
2 Tb chili powder
4 Oz shredded Jack cheese

Cook bacon. Remove leaving grease. Cool onion in grease. Add garlic 30 sec. Add beans, jalapenos, and water. Let beans simmer til tender. Turn off heat add chili powder and cheese. 

Chipotle-Black Bean Dip (Vegan)

1 c black beans dried

2 garlic cloves

2 med chipotle chiles in adobo sauce

2 T fresh lime juice

1/2 c cilantro

3/4 tsp salt

 

4 servings

Soak bean, drain. In IP add to 5 c water.

Process garlic, chipotles, beans, add lime juice and reserved bean juice as needed. Add cilantro and salt. Keeps up to 1 week in frig.