Recipes by their Ingredients

black beans

  • Black Bean Butter

    Black Bean Butter
    Black Bean Butter
    1 can black beans, drained
    1 stick of unsalted (sweet cream) butter, room temperature
    1 tsp granulated garlic
    1 tsp smoked paprika
    2 tsp Kosher salt
    ¼ tsp cayenne pepper
    ½ tsp Better Than Bouillon Chicken Base
    NOTES: Makes an exceptional base for nachoes, especially if the the cheese is ladled over the black bean butter so it melts a bit.


    Mix the softened stick of butter with the spices and the chicken base. Once that is mixed well add the black beans and either mash until all beans are fine or use a 'burr' mixer or blender to incorperate the beans into the butter. Keep refrigerated until ready to use.

  • Smokey Black bean and Bacon Soup

    Smokey Black bean and Bacon Soup
    Smokey Black Bean and Bacon Soup
    (Serves 4)
    5 cups chicken broth (stock)
    2 cups black beans
    15 strips of bacon
    ½ tblsp bacon fat (liquid)
    ½ tsp chipotle pepper (a smoked jalapeno)
    ¼ tsp liquid hickory smoke
    NOTES: O.k., o.k. you do not have to add the bacon fat. (But it tastes so good in here!) You can also puree ¾ of the batch and leave some whole beans in there.


    Boil beans in the stock until tender. Add fat, chipotle and liquid smoke.
    Puree with a blender, taste!

    Adjust seasoning with a little salt if needed. Crumble the bacon into the soup and stir well. (Do not puree any further.) Bon Appetite!


  • Vegetarian Black Bean Taco Salad

    Vegetarian Black Bean Taco Salad
    Vegetarian Black Bean Taco Salad
    (serves 20)
    1 lb black beans
    2 onions, one small dice, the other just peeled.
    6-8 Roma tomatoes, small dice
    3 jalapenos, roasted and diced small
    2 green bell peppers, roasted and diced small
    1 small carrot
    1 stalk celery
    1 cup ketchup
    2 tblsp lime juice
    1 tblsp Tabasco hot sauce
    1 tblsp cumin powder
    1 tblsp chili powder
    2 tsp salt
    black pepper, to taste
    ¾ cup shredded cheese
    ¾ cup sour cream
    3 avocados, diced
    1 bunch cilantro, minced
    1 large bag of tortilla chips, your favorite brand
    Optional: 1 tblsp red wine vinegar
    Optional: ½ head of iceberg lettuce, shredded small

    NOTES: If you have the time, you should soak your beans first in cold water for up to a day before cooking them. To roast the peppers, stick them over open flames of stove burner until blackened then rinse the charred skin off under water, de-seed and chop in a small dice. Alternatively you can put them in the oven at 350 degrees F. for 20 minutes, then place in a paper bag for 5 minutes, then the skin will peel off easy, de-seed then chop in a small dice.


    In a large pot of cold water, add the black beans, carrot, celery and the onion that's is peeled and whole. Bring to a boil and turn the heat down to simmer, until beans are tender.

    Drain the beans and discard the celery, carrot and onion. You can also cool the beans down with a little running cold water through the strainer.

    In a medium bowl, add the ketchup, lime juice, Tabasco, chili powder, cumin powder, salt and pepper (and the red wine vinegar, if your using it). Mix well, taste and adjust seasonings if needed.

    When the beans have cooled down, add the diced tomatoes, diced jalapeno peppers, diced green bell peppers and cilantro, mix well.

    Once you are happy with your ratio of vegetables to beans and in the sauce mixture and stir well, making sure all the beans and tomatoes get coated.

    Taste again, adjust seasonings if needed. To server, top with diced avocado, shredded cheese and sour cream.

    If you are using lettuce, shred or cut it in small strips and mix into the bean mixture.