Creamy Black Beans Food

CREAMY BLACK BEANS

Creamy Black Beans image

This rich spread lacks saturated fat or cholesterol, but not flavor! I love to serve it with pita wedges and veggie sticks. Would also be great heaped in a tortilla! I adapted it from Alive magazine.

Provided by White Rose Child

Categories Spreads

Time 6m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups black beans, rinsed and drained (about 1 14-oz can)
2 tablespoons lime juice
1/2 cup mild salsa (or use whatever "heat" you like)
2 tablespoons fresh parsley, chopped
1/2 teaspoon cumin
1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter

Steps:

Combine first five ingredients in a blender. (Or save the salsa to add later, if you want more salsa chunks in your dip.).
Blend until very smooth.
Drizzle in the tahini, and salsa if you didn't yet, and blend again till well combined.
Refrigerate until ready to serve.

Nutrition Facts : Calories 95.8, Fat 2.2, SaturatedFat 0.3, Sodium 133.9, Carbohydrate 14.8, Fiber 5.1, Sugar 0.8, Protein 5.5

CREAMY REFRIED BLACK BEANS

Creamy Refried Black Beans image

Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.

Provided by Adriana

Categories Side Dish Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 link chorizo sausage
1 onion, quartered
2 cloves garlic
¼ pound bacon, chopped
1 pinch ground cumin, or to taste
salt and ground black pepper to taste
2 (15.5 ounce) cans black beans, liquid reserved

Steps:

Pulse chorizo, onion, and garlic together in a food processor until well-chopped.
Place bacon in a pot and cook over medium-high heat, turning occasionally, until bacon starts to render fat, 3 to 5 minutes. Add ground chorizo mixture to bacon; cook and stir until onion softens and is translucent, about 5 minutes. Drain excess fat from pot and season mixture with cumin, salt, and black pepper.
Stir beans and reserved liquid into pot; cook, stirring occasionally, until beans are heated through and flavors combine, 10 to 20 minutes.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.6 g, Cholesterol 15.6 mg, Fat 6.9 g, Fiber 10.4 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 854.9 mg, Sugar 0.8 g

CREAMY BLACK BEAN SPREAD

Creamy Black Bean Spread image

Provided by Nils Bernstein

Categories Bean Onion Side Low Fat Kid-Friendly Quick & Easy Healthy Vegan Sugar Conscious Small Plates

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

2 tablespoons vegetable oil or lard
1 large white onion, finely chopped
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground fennel seeds
2 (15-ounce) cans black beans, drained

Steps:

Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
Do Ahead
Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.

CREAMY BLACK BEAN SOUP

Creamy Black Bean Soup image

This creamy black bean soup is smooth and good served with cheese and chips!

Provided by Laura Robinson

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 stalks celery, sliced, or more to taste
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced, or more to taste
1 teaspoon diced fresh ginger
4 (15 ounce) cans black beans, rinsed and drained
4 cups water, or more as needed
½ cup salsa
1 tablespoon ground cumin
½ teaspoon chili powder
1 pinch dried oregano

Steps:

Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil; continue to boil for 25 to 35 minutes.
Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.
Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.

Nutrition Facts : Calories 314 calories, Carbohydrate 54.7 g, Fat 3.5 g, Fiber 21.6 g, Protein 18.4 g, SaturatedFat 0.6 g, Sodium 1260.1 mg, Sugar 3.2 g

BLACK BEANS WITH CREAM

Black Beans With Cream image

Black beans are the preferred ones in the Gulf of Mexico. This is one tasy way of enjoying them. Cooking time doesn't include precooking of beans, since you can use many methods of cooking the, or even used canned.

Provided by Mexi-Rosie

Categories Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups precooked black beans, undrained,but more beans than liquid
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/4 cup sour cream
1 1/2 teaspoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped red radishes
2 tablespoons cooking oil (or less)
tortilla chips (optional)

Steps:

Sautee onion in oil.
Add beans and lemon juice.
Separatelty, mix sour cream with parsely and radish.
Serve beans hot and place a dollop of the prepared cream on top of them.
May be served with tortilla chips.

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