Black beans and rice are a tasty and high protein meal, and so filling.

I love black beans and use them pretty much everywhere that it calls for pinto or other beans.

I like to toss them into a taco soup, on a mexcian pizza, in tacos and burritos, in quesadillas...that sort of thing. They don't have a real strong flavor, so they're good to use as a "filler"

I use black beans in lots of receipes. One that my family enjoys is smoked sausage, black beans, can of tomatoes, can of corn and about 4 cups of cooked rice. You just mix it all together and heat it up. This is great if you have left over rice.

Black Bean Soup Recipe


1 Tbs. of canola or olive oil
4 gloves of garlic or 2 Tbs. of minced garlic from a jar.
1 med. onion
1 med. carrot
3 15 oz. cans of black beans
1 14 oz. can of diced tomatoes ( can also use diced tomatoes with green chile.)
1 14 oz. can of chicken broth

Heat oil and add garlic, carrot, onion and cook over med. heat until vegtables are done. Add beans, tomatoe, and broth. Cook uncovered for about 45 min. You can add more water or chicken broth if too thick. Most of the time I double the recipe, it is so good and will keep in the fridge.



Chili's Black Beans

2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder

Place in sauce pan and mix through.

Let simmer for about 20 - 25 minutes.

Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, and a generous helping of pico de gallo.



Chili's Black Bean Soup

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender.

Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, puree 1 quart of the soup, and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoon water.

Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish



Black Bean Salsa

15 ounces canned black beans -- rinsed and drained
1/4 cup finely chopped red onion
1/4 cup finely chopped tomato
1 clove garlic -- finely chopped
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 pinch ground cumin

In food processor bowl, process beans, onion, tomato and garlic until almost smooth.

Transfer bean mixture to bowl. Add cilantro, hot pepper sauce, salt, white pepper and cumin; mix until blended.

Cover and refrigerate until ready to serve. Serve with French-fried potatoes or roasted potato wedges.

I use black beans in taco soup:

1 pound ground beef, browned
1 package taco seasoning mix
1 package ranch dressing mix
1 can corn
1 can black beans
1 can Rotel tomatoes
1 cup water

YUM. I serve with cornbread.