COCONUT LIME BLACK BEANS
Provided by Damaris Phillips
Categories side-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover.
- Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
- When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.
PEANUT BUTTER STUFFED BLACK BEAN COOKIES
These black bean cookies are stuffed with creamy peanut butter for a decadent and gooey center. They're a healthier, nutritious and gluten-free way to indulge!
Provided by Gina Matsoukas
Categories Baked Goods
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and line a baking sheet with parchment or silicone baking mat.
- Place black beans, maple syrup, almond milk and vanilla in a food processor. Process until smooth.
- Transfer mixture to a large bowl. Add eggs and coconut oil, whisk until smooth.
- In a small bowl, combine cacao powder, oat flour, coconut flour, salt and baking soda.
- Add dry ingredients to the the bowl with the wet ingredients.
- Stir until combined then gently fold in chocolate chips.
- Place in the freezer for 30 minutes.
- Using a medium cookie scoop, scoop batter onto a small sheet of parchment paper. Gently make an indent in the center of the dough.
- Dollop about 1/2 teaspoon of peanut butter into the indent.
- Place another cookie scoop worth of batter on top and crimp the edges using your hands and fingers so that you form a ball of dough with no peanut butter exposed. Place on a baking sheet and gently flatten slightly by pressing down on the top of the cookie.
- Push a few additional chocolate chips if desired onto the top of the cookie and repeat with remaining dough.
- Bake for about 15 minutes until cookies are set around the edges.
- Remove from oven and let cool completely on a wire rack.
- Store cookies in the refrigerator for up to 5 days.
Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
WHITE BEAN CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
- Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes. Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don¿t worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
- Meanwhile, sift the flour, baking soda and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart. Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
BLACK BEAN CHOCOLATE CAKE
Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.
Provided by Strawberry Shortcak
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
- Drain and rinse beans. Shake off excess water.
- I use handheld mixer to pulverize beans smooth.
- Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
- In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
- Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
- Scrape batter into pan and rap on counter a few times to free any bubbles.
- Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
- LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
- Frost with favorite frosting and enjoy.
SUGAR-FREE BLACK BEAN BROWNIES
Gluten-free, sugar-free chocolate brownies. Sprinkle with chocolate chips, nuts, sprinkles, or all three!
Provided by Jennifer
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass pan with cooking spray.
- Place black beans and coconut oil in a saucepan. Cook over medium-low heat until the beans are warmed through and the coconut oil is melted, about 5 minutes. Mix in eggs, maple syrup, cocoa powder, vanilla extract, salt, and baking powder.
- Transfer black bean mixture to a blender. Cover and blend into a smooth batter, 1 to 2 minutes. Pour into greased pan and sprinkle chocolate chips on top.
- Bake in the preheated oven until batter pulls away from the sides of the pan, about 30 minutes. Allow to cool before cutting, about 30 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.3 g, Cholesterol 34.9 mg, Fat 6.6 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 217.8 mg, Sugar 7.4 g
BLACK BEAN BROWNIES
These super healthy black bean brownies are the ultra fudgy and decadent chocolate treat.
Provided by Chocolate Covered Katie
Categories Dessert
Time 15m
Number Of Ingredients 11
Steps:
- Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture-and even the taste-will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I've served bean desserts, not one single person who didn't know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
BLACK BEAN CHOCOLATE COOKIES -- LOW CARB
Make and share this Black Bean Chocolate Cookies -- Low Carb recipe from Food.com.
Provided by Cake Baker
Categories Drop Cookies
Time 22m
Yield 16 cookies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lined two cookie sheets with parchment paper and set aside.
- In a food processor add all the ingredients except chocolate chips. Blend until smooth. The batter should be similar to a thick mousse. Add chocolate chips and incorporate into the batter (don't use the food processor for this though unless you want the chips chopped up).
- Using a spoon or cookie scoop place 16 dollops of batter on the cookie sheets. Use a spoon to flatten the cookies into round shapes like in the pictures.
- Bake for 12-15 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 196.5, Fat 7.7, SaturatedFat 2.2, Cholesterol 0.5, Sodium 279.7, Carbohydrate 29.4, Fiber 5.4, Sugar 15.9, Protein 5.4
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
FLOURLESS BLACK BEAN BROWNIES RECIPE | NATURALLY GLUTEN FREE
Steps:
- Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
- In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
- In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
- Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
- Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
- Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
- Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
- Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
- For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
- Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
- Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.
Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 42 mg, Sodium 149 mg, Fiber 8 g, Sugar 22 g, UnsaturatedFat 8 g, ServingSize 1 serving
OATMEAL CHOCOLATE-CHIP (AND BEAN!) COOKIES
Categories Cookies Bean Chocolate Dessert Bake Low Fat Oat Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
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