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February 18th, 2013, 02:10 PM
Sneetch Sneetch is offline
Mega Super Mommy
Join Date: Aug 2009
Posts: 2,239
We don't eat very much meat at our house, so we love beans. Here are a couple of my favorite black bean recipes.

I usually double or triple this one so we have leftovers.

Super easy, super fast, and it uses ingredients I usually have on hand.

1 cup salsa
2 cans black beans (drained and rinsed)
2 cups chicken broth
1 tsp lime juice (I usually use more)
2 TBS chopped cilantro (I usually use less - I love cilantro, but I think the recipe is better with a little less)
sour cream

1. Heat salsa in saucepan over medium heat for 5 minutes stirring often.
2. Add beans and broth and bring to boil. Reduce heat and simmer covered for 15 minutes.
3. Let cool a bit (I didn't really) and ladle half of soup into blender or food processor and puree, pour back into soup.
4. Heat and add lime juice and cilantro.

Note: We add frozen peas to cool off soups for the kids instead of ice. We then serve it with cheese, sour cream, and tortilla chips.

This reheats well, so you can make a big batch and freeze it.

Number Of Servings: 4


1 1/2 cups prepared salsa
1 jalapeno pepper (I skipped this and used the black beans with chilis)
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
1 Tbsp. chili powder
2 Tbsp. olive oil
1/2 cup sour cream
1/2 tsp. chili powder

1. In colander drain 1/2 cup of the salsa. Seed and finely chop half the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 teaspoons chili powder, and chopped jalapeno.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3 1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream.

Number Of Servings:Makes 4 (2-cake) servings.
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