Black Beans

Although we preferred soaking dried beans, canned beans are a good pantry staple and easy to use.

BLACK BEAN RELISH

• 1 can (15 oz) black beans
• ¼ cup Red onion – small dice
• ¼ cup sun dried tomato – soak in hot water for 10 minutes, drain and cut into small dice
• ¼ cup roasted pepper – small dice
• ¼ cup corn – fresh, frozen or canned (roast in 375 degrees for 10 minutes)
• ¼ cup cilantro – rough chop
• 1 each lime – juiced
• 1 each avocado – if in season

Drain and rinse black beans. Combine all ingredients and lightly mix.  Season with salt and lime juice.  Let rest for 10 minutes.  Serve with grilled chicken, fish or stuff in a roasted chili with cheese.

 

BLACK BEAN HUMMUS

• 1 can (15 oz.) black beans
• 2 tablespoon lemon juice
• ¼ cup Tahini
• ½ teaspoon ground cumin
• 1 teaspoon garlic – fine chopped
• ¼ cup olive oil
• 2 tablespoons or more water

Drain black beans.  Add all ingredients in food processor and blend until smooth. Adjust with cold water, add more to thin mixture out.  Season with salt.  Serve with 1 tablespoon olive oil.

 

BLACK BEAN BURGER

• 2 cans (15 oz.) black beans
• 1 cup bread crumbs
• ¼ cup grated onion
• 1 garlic clove- minced
• ¼ cup roasted pepper- small dice
• 1/2 teaspoon cumin- ground and toasted
• 1 teaspoon chili powder
• 1 egg

Drain and lightly smash black beans.  Combined all ingredients and mix.  Season with salt and black pepper.  Form into patties.  Heat skillet and add 2 tablespoons olive oil. Place patties in skillet and cook for four to five minutes. Flip and cook for four to five minutes. Remove from skillet and serve.