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Old 02-17-2014, 10:16 AM
 
Location: Grand Rapids, Michigan
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While in Guatemala we had a LOT of black beans, and rice. Almost every meal had that kind of dry black bean mush which looked similar to re-fried beans. Does anyone have any good recipes for this
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Old 02-17-2014, 10:20 AM
 
Location: Coastal New Jersey
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Quote:
Originally Posted by topher5150 View Post
While in Guatemala we had a LOT of black beans, and rice. Almost every meal had that kind of dry black bean mush which looked similar to re-fried beans. Does anyone have any good recipes for this
I love black beans, but I most often use canned ones for convenience, and they aren't as mushy.

Taking the time to cook dried black beans is better, of course.

Here's what I make--easy and vegetarian:

Can of black beans

Small package of frozen corn, cooked

Jar of salsa or can of diced tomatoes with chilies (or that Ro-tel stuff works, too)

Heat the beans, corn, and salsa/tomatoes together and serve it over rice.

That's it. You can add sour cream or shredded cheese if you want.
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Old 02-17-2014, 10:26 AM
 
Location: Grand Rapids, Michigan
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well I already bought the bag of beans so....
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Old 02-17-2014, 10:31 AM
 
Location: The Cascade Foothills
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I only use dry beans; it works out to be about half the cost of canned beans (I do buy my dried beans out of a bulk food section of the store where I do the majority of my shopping, which brings the price down even more; I'm not sure how the cost compares if you buy the beans in bags).

I love the look of all the different colored beans in gallon glass jars on my shelves.

Mightyqueen: that recipe sounds good - and easy. I might try it tonight.
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Old 02-17-2014, 10:48 AM
 
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black bean ricotta lasagna

1 large white or yellow onion, chopped & sauteed in oil until soft & golden
2 cans black beans rinsed & drained (about 3 cups cooked from scratch)
1 can Ro-Tel
1 medium can tomato sauce (I've used red enchilada sauce before and it's good, too)
1 small can corn, drained
juice of 1 lime
1/2 cup Recaito
mix together
8 ounce container ricotta (low or reg. fat, NOT non-fat)
shredded pepper jack cheese
build like you would a lasagna, using corn tortillas instead of pasta noodles (I cut the edges off mine to make them into squares & use the strips for chicken tortilla soup later), with dollops of ricotta in each layer, ending with a layer of sauce & cheeses.

cover with foil & bake at 350 until hot through, about 30-40 minutes. Remove foil for last 15 minutes of cooking.
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Old 02-17-2014, 10:51 AM
 
Location: Coastal New Jersey
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Quote:
Originally Posted by weezycom View Post
black bean ricotta lasagna

1 large white or yellow onion, chopped & sauteed in oil until soft & golden
2 cans black beans rinsed & drained (about 3 cups cooked from scratch)
1 can Ro-Tel
1 medium can tomato sauce (I've used red enchilada sauce before and it's good, too)
1 small can corn, drained
juice of 1 lime
1/2 cup Recaito
mix together
8 ounce container ricotta (low or reg. fat, NOT non-fat)
shredded pepper jack cheese
build like you would a lasagna, using corn tortillas instead of pasta noodles (I cut the edges off mine to make them into squares & use the strips for chicken tortilla soup later), with dollops of ricotta in each layer, ending with a layer of sauce & cheeses.

cover with foil & bake at 350 until hot through, about 30-40 minutes. Remove foil for last 15 minutes of cooking.
Wow, this sounds good, too.
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Old 02-17-2014, 10:58 AM
 
Location: Philaburbia
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Black bean burgers!
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Old 02-17-2014, 11:06 AM
 
Location: The Cascade Foothills
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I came across this recipe the other day and I think it sounds (and looks) really good (I haven't tried it yet but will very soon). It gives the option of using black beans or pinto beans or kidney beans (I will probably use pinto):

Vegetarian Taco Salad Recipe | Eating Well

I'm thinking some sour cream and guacamole would be a nice addition, too.
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Old 02-17-2014, 11:25 AM
 
Location: Grand Rapids, Michigan
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sorry...what I meant to ask was, does any know how to make the black bean mush
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Old 02-17-2014, 11:35 AM
 
Location: Richardson, TX
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Here ya go:
lisa b wellness: Traditional Guatemalan Black Beans
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