Tag Archive: black beans


Since my youngest son is lactose intolerant, I am always on the lookout for desserts he can eat.  Not only do these fit the bill, but the ingredients are  always in my pantry.

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1 can black beans, drained and rinsed

3 eggs

3 Tbsp. oil

4 Tbsp. cocoa powder

Pinch of salt

1 tsp. vanilla

3/4 C. sugar

Combine ingredients in food processor.  Pour into greased 8 x 8 pan.  Bake at 350 for 30 minutes.

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I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion

Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper

 

Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.

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Stuffed Poblano Pepper Casserole

I had bought some ground Angus beef at the store and cooked it up with onions and peppers with no particular meal in mind.  Then my friend shared some poblano peppers and this recipe was born!

poblano

He cut the poblanos in half and took out all the seeds.  I put them in a glass bowl with a little water in the microwave to soften them up. (about 6 minutes)

6 poblano peppers

5 lb. ground Angus beef

1 onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 packet taco seasoning (or make your own mix.  I got packets on sale for $.29 so I have some on hand!)

1 can garbanzo beans, drained

1 can black beans

1 jar salsa (I used peach)

4 c. cooked wild and brown rice

2 c. shredded cheese (I used a mix of Italian and Mexican)

1. Brown the meat with chopped onions and peppers.  Add taco seasoning and remaining ingredients except poblanos.

2.  Spray two 13 x 9 baking dishes with coconut oil.

3.  Arrange poblano halves in both dishes.

4.  Top with meat mixture.

5.  Sprinkle with cheese.

6.  Bake 350 F for 30 minutes.

7.  ENJOY!!

 

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1 large acorn squash

1 large butternut squash

4 c. cooked crumbled Chorizo

3 c. cooked rice

1 small onion, diced

2 Tbsp. chopped jalapeno

1 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 can black beans, drained

salt and pepper

1/4 c. minced clinatro

1-2 c. shredded sharp cheese

Sour cream and salsa for garnish (optional)

Preheat oven to 375 F.  Cut squash and place on a baking sheet drizzled with olive oil cut side down.  Roast about 30-40 minutes until fork will go in easily.  This needs to be done enough ahead of time for the squash to cool so you can cut it up in cubes.  I will do it a day or two ahead next time.

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Cook rice according to directions.

Meanwhile, place olive oil blend in a skillet.  Add onion, jalapeno, garlic and sausage.

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Cook until veggies are softened.  Stir in paprika, cooked rice, and black beans.  Let warm through.  Add salt and pepper and cilantro.

Place squash in bottom of lasagna pan.  Spoon sausage mixture over squash  Top with cheese.

Bake at 375 until cheese melts, 20 minutes or so.

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This recipe was a HIT!!!  We will definitely have it again!

 

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