Delicious Black Bean Recipes ::
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 15.5 ounce can black beans, drained
1 14.5 ounce can diced chili-style tomatoes, slightly drained
1 cup chicken stock
Step 1: Saute in large pan onion in the olive oil for about 3 minutes or until it starts to get soft then add garlic and saute for another 2-3 minutes. Then stir in cumin and cayenne pepper and saute for 1 more minute.
Ste 2: Add black beans, tomatoes, and chicken stock. Bring to a boil then reduce to a simmer for 15 – 20 minutes.
Then you can eat these beans in so many ways! I usually double this recipe.
Black Bean & Rice Burritos :: See Organize Yourself Skinny for the rest of the directions for how to make your burrito.
Black Bean Pizza :: I make homemade pizza dough and then top the dough with the black bean mixture, from edge to edge. Then I cover the beans with shredded mozzarella and jalapeno or banana pepper slices. Bake at 450º until cheese is melted and golden. You can top with sour cream, salsa and/or chopped green onions. I also like to add corn salsa on top if we have some on hand from our Copycat Chipotle Recipes.
Huevos Rancheros :: A Breakfast favorite around here! And it is becoming a Christmas Eve brunch tradition! Here’s the recipe: Huevos Rancheros
Black Bean Quesadilla :: You can find the recipe for the Black Bean Quesadilla here on my blog.
Black Bean Appetizers :: For these I simply used refrigerated Crescent rolls. I unrolled each crescent, put a spoonful of the bean mixture inside and then rolled up the Crescent Roll as directed on package. I baked according to package directions as well. Next time I make these I intend to add a little shredded pepper jack cheese to the inside of the crescent with the beans.