Black Bean Chowder Food

BLACK BEAN CORN CHOWDER

Steps:

• In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

BROWN BEAN CHOWDER

Steps:

• Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
• While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

HOMEMADE BLACK BEAN VEGGIE BURGERS

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

BLACK BEAN CHOWDER

Steps:

• Soak the black beans for several hours or overnight.
• Saute red onion, garlic, celery, and red pepper in olive oil until tender.
• Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
• Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
• Add more water if necessary.
• Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
• Makes 4 servings of 1-1/4 cups.
• Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

HEARTY BLACK BEAN CHOWDER - CROCK POT

Steps:

• Combine everything EXCEPT cilantro and sour cream in crock-pot.
• Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
• If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.

THE BEST BLACK BEAN BURGER

Steps:

• Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
• Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
• Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
• Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
• Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.

TEXAS BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

LAYERED CORN, BLACK BEAN AND CHORIZO CHOWDER

Steps:

• Jalapenos -- I roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes, turning often. No oil, no seasoning, just put them in the oven. They will get nice and charred all on their own. Then remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later, they are done. The skin pulls right off and you can remove the seeds and ribs and chop. Just set to the side. You can be doing this as you saute the chorizo. These will be added to the beans in just a few minutes.
• Chorizo -- Remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown. Remove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings. Transfer to a small bowl or tupperware and put in the refrigerator for later.
• Beans -- Now, I like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in, but get rid of the rest - you don't want too much grease. Add the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften. Add the beans and jalapenos, salsa, chili powder, cumin, salt and pepper to taste. Cook on medium heat to combine all the flavors. MY TRICK -- just take a fork and mash a few of the beans up. Not all, just some. It adds a nice texture and takes just a seconds. You don't have to, but I think it adds a lot. Ok, these are done too. Just remove to a bowl or a tupperware container and put in the refrigerator for later.
• Chowder -- This is such a easy soup. In a large pot, melt the butter and saute the onion, potato and garlic until slightly soft. Add in the corn (reserving 1 cup) and cook on medium high heat, I like to not brown the vegetables, but I do like to get just a little color and a good pan saute for just a couple of minutes. Then I add in the flour and stir well to combine. Cook just another minute then add in the broth and cook about 10 minutes until the vegetables, especially the potatoes are soft.
• I like to use my immersion blender right in the in the pot, but you can transfer the mixture to a food processor or even or regular blender. You want the corn mixture to become nice and creamy. Return the corn to the pot if you did not use an immersion blender and add the cream cheese, and light cream, the remaining 1 cup of corn, salt, pepper and red pepper flakes. Then cook 20 minutes on simmer just to blend all the flavors. Also the natural starch of the potato and the corn will help to thicken the dish. Once everything is heated through, check for thickness. If you like yours thinner, by all means, add some more broth. It should be just about right however. I don't like it too thin. I also check again for salt and pepper and add in my scallions and parsley and it's done.
• Toppings -- Dice the avocado in small bite size pieces and toss with the olives, lime juice, a little salt and pepper to taste. Go easy on the salt, there is salt in the chowder and the beans and the olives are also salty.
• Serving -- Heat up both the beans and the chorizo in the microwave. Just 1-2 minutes until heated through. In each serving bowl add 1/2 cup of the beans, then top with the corn chowder. Now on top of the chowder, I like to make three small "piles" of the toppings. A couple of tablespoons of the cheese, a couple of the avocado/olives, and a couple of the chorizzo. Squeeze a little lime over the soup and then garnish with one slice of the lime, a light sprinkle of the cilantro and add a few tortilla chips.
• It is just a "fun" unique soup for entertaining or for dinner with friends. Make a few appetizers and drinks, some of my soup and enchiladas and then a of course dessert. Play some cards on a cold night and just relax. Sometimes a great dinner party doesn't have to be "fancy.".

HEARTY BEAN CHOWDER

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
• Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
• Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

BLACK BEAN VEGETABLE CHOWDER

Steps:

• Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
• Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.