Tag Archives: black beans

Three Bean Chilli

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It’s always handy to have a good vegetarian chilli recipe and this one is a winner, we have it with a dollop of sour cream and a little grated cheese with rice or I thicken the sauce and use it as an enchilada filling, yummy!

If you can’t find tinned cherry tomatoes then tinned chopped tomatoes work just the same and I buy big jars of fire roasted capsicums as I’m lazy, you could char the capsicums over the barbecue and peel them yourself if you are that way inclined!

Serves 8-10.

Ingredients

A good splash of olive oil

1 large onion, finely diced

4 garlic clove, crushed

2 red chillis, deseeded and finely diced

1 tablespoon smoked paprika

4 Fire roasted capsicum, finely sliced

2 x 400g tin borlotti beans, drained and rinsed

1 x 425g tin black beans, drained and rinsed

1 x 400g red kidney beans, drained and rinsed

2 x 400g tin cherry tomatoes in tomato juice

500mls vegetable stock

2 tablespoons tomato paste

2 tablespoons maple syrup

salt and pepper

Method

In a wide pan, heat the oil and cook the onion until soft.

Add the garlic and chilli and cook for one minute.

Stir in the remaining ingredients and bring up to a gentle simmer, uncovered, simmer for 45 minutes until thickened.

 

Friday Night Nachos

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As much as I love guacamole and salsa sometimes I can’t be bothered on a Friday night to make them to go with some corn chips.

This is a quick chilli meat fix with avocado, tomatoes and beans layered on top and all that you need to go with it is some sour cream, an easy and VERY popular meal for the boys!

I like to create a lower layer of beans and tomatoes so that even the fussiest boy will get some on his plate! Clean plates = pudding in our house!

Ingredients

2 tablespoons oil

1 onion, cut into thin wedges

3 cloves garlic, minced

500g minced pork

1-2 tablespoons smoked paprika

2 teaspoons dried oregano

1/2 – 1 teaspoon chipotle chilli powder

1/2 teaspoon dried thyme

Salt and pepper

10 tomatoes, deseeded and diced

2 avocados, cut into large chunks

425g tin black beans, drained

100g cheese, grated

300g corn chips, gluten free

Method

In a large frying pan, heat the oil and cook the onion until soft.

Add the garlic and cook for 2 mins.

Break the mince into the pan and add the seasoning too.

Cook over a medium heat, stirring regularly, until the meat is beginning to crisp a little.

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment and layer up the corn chips, beans, tomatoes, meat, avocado and cheese.

Bake for 10-15 mins until the cheese has melted.

 

Chocolate Cake with Black Beans

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Super moist and very moreish, this cake is a cunningly disguised gluten free cake using black beans to help it hold it’s shape!

I buy black beans dry and normally cook around 500g at a time which means I always have cooked beans in the fridge. Super for all Mexican food, they also lend themselves to GF baking, however, I tend to only use them in chocolate based baking, otherwise the boys would spot the skins!

I don’t ice our every day cakes and this one certainly doesn’t need to be iced so I just sieve a little icing sugar over the top.

If you wanted to serve this as a gluten free dessert or pudding, serve warm with some cream poured over the top or a scoop of vanilla ice cream.

Ingredients

150g caster sugar

150g butter, at room temperature

3 eggs, beaten

2 teaspoons vanilla extract

200g cooked black beans

30g cocoa

100g tapioca, arrowroot, flour

100g glutinous, sticky, rice flour

1 tablespoon gluten free baking powder

100g milk chocolate, broken into squares

1 tablespoon icing sugar, sieved over the top of the cooled cake

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 20cm cake tin.

Using a food processor, cream the sugar and butter until pale.

Add the eggs a little at a time with the motor running.

Add the vanilla, beans, cocoa, flours, baking powder and chocolate.

Process until the chocolate has been chopped finely.

Spoon into the prepared tin and bake for 40-45 mins.

Allow to cool in the tin for 10 mins before removing the tin and baking parchment and cooling completely on a wire rack.

 

Smokey Beef Chilli with Black Beans

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This is my all time favourite chilli dish, it can be made ahead of time at each stage, freezes well and feeds a crowd!

It is also surprisingly quick to make up before it goes in the oven for a long slow cook. I don’t brown the meat and instead leave the meat in the onion, garlic and spices overnight before throwing in the tomatoes and water, bringing it up to the boil and popping it in the oven.

I buy jarred peeled capsicums, lazy I know, I just check for seeds and then dice them, much easier than peeling fresh and saves time too!

I like my chilli quite thick so I often cook it uncovered for 90mins for the final stage but 60mins gives you a bit more liquid if that’s how you like it.

I serve it with rice, sour cream and a simple non spiced guacamole, avocado, lime and coriander.

I use leftovers to fill tortillas and top nachos or freeze in takeaway boxes as single potions with rice on the side.

Serves 10-12.

2.2kg beef, cubed into 3-5cm pieces

3 red onions, finely diced

8 cloves garlic, minced

2 tablespoons ground coriander

1 tablespoon ground cumin

5 chipotle chillies and their adobe sauce, chopped

3 tablespoons oil

5 skinned and deseeded capsicums

2 dried ancho chillies, soaked for 30mins in very hot water, deseeded and chopped

1 teaspoon cayenne

1 tablespoon smoked sweet paprika

2 tablespoons cocoa

1 tablespoon dark brown sugar

1 tablespoon salt

700mls sieved tomatoes

700mls water

4 tablespoons tomato paste

3x400g tins black beans, drained and rinsed

Method

Combine the beef, onion, garlic, ground cumin and ground coriander in a large bowl or plastic bag, cover and leave overnight in the fridge.

Heat a large pan over medium to low heat, add the oil and once hot, add the contents of the bag except the beef.

Cook until the onion is soft and then add the beef, capsicum, ancho chillies, cayenne and smoked paprika. Stir well.

Preheat the oven to 160degrees Centigrade.

Add the cocoa, sugar, salt, sieved tomatoes, water and tomato paste, stir well and bring up to a simmer.

Cover with a piece of baking parchment and then the lid and place in the oven, bake for 3 hours.

After three hours, add the drained beans, stir well and place back in the oven for 60-90 minutes uncovered, until the chilli has thickened and the meat is falling apart.

 

Quesadillas

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I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Mexican Bean Cakes with Fresh Salsa

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Gluten free, wheat free and vegetarian deliciousness!

These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.

They are crispy on the outside and soft on the inside.

I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!

Makes 16.

Ingredients

2 x 400g tins of kidney or black beans

1 420g tin creamed corn

2 eggs, beaten

100g fresh coriander, leaves and stalks, rinsed

1 medium carrot, peeled and finely grated

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

1-2 jalapeño chilli, deseeded and chopped

1 tablespoon ground cumin

150g chickpea/besan flour

2 teaspoons salt

pepper to taste

Method

In a food processor grate the carrot.

Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.

Add the beans and pulse, just enough to begin to break them up.

Pour this mix into a large bowl.

Add corn, eggs, cumin, chickpea flour, salt and pepper.

Mix well.

Heat a large frying pan over medium heat with enough sunflower oil to cover the base.

Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.

Flip the cakes over and repeat cooking time.

Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.

Serve with salsa.

Fresh Salsa

This salsa is so quick to prepare we have it with most Mexican or TexMex meals.

As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.

6 roma tomatoes, deseeded and chopped

1 shallot, peeled, halved and cut into fine slices

a few stems of coriander, leaves and stems cut roughly.

1 lime, juiced

salt and pepper to taste

Combine the ingredients and serve at room temperature.