Showing posts with label black beans. Show all posts
Showing posts with label black beans. Show all posts

Saturday, July 30, 2016

Black Bean Salad #Recipe @PegCochran


This salad is a perfect addition to a summer meal—it functions as both a starch and a vegetable getting you out of the kitchen faster and back to enjoying the warm weather.  And if it’s hot, there’s no need to turn on the stove with this recipe.

The recipe is quite “loose” in that you can add/remove whatever you do or don’t like!  It goes especially well with grilled fish or meat.

Ingredients:
1 15 ½ oz can black beans, drained and rinsed
1 avocado, diced
1 small red onion (or half a large one), diced
1 cup of corn (frozen and defrosted or fresh)
1 red and/or yellow pepper, diced
Juice of two fresh limes  
1/3 cup olive oil
Cilantro, chopped (more or less to taste)



Directions:
Putting this together is super simple.  Prepare all your ingredients and toss in a large bowl.  Whisk lime juice and olive oil, pour over salad and toss again.  


Beautiful fresh vegetables!


Whisk together dressing


Delicious and healthy! 


Coming September 6!

 A Romantic Times Magazine TOP PICK!


On her blog, The Farmer’s Daughter, Shelby McDonald is growing her audience as she posts recipes, gardening tips, and her experiences raising two kids and running Love Blossom Farm in the small western Michigan town of Lovett.

Working the farm is demanding but peaceful—until that peace is shattered when the minister’s wife is murdered on Shelby’s property during a fund-raiser for a local church. But the manure really hits the fan when Shelby’s good friend veterinarian Kelly Thacker emerges as the prime suspect. Shelby decides to dig in and find the murderer by herself. As more suspects crop up, she’ll have to move fast—before someone else buys the farm. . . .

 

Wednesday, August 20, 2014

Black Bean Casserole





From Daryl aka Avery

Congrats! Special giveaway for last Sunday, via a random number drawing, went to Dawn and Pokocat! Your books and mug are in the mail! Thanks for participating! And thanks to all for the great comments about a luscious steak barbecue!

I have other contests going, so see below for more details...

But first...

Moms: sometimes summer comes at you fast, right?  School starts up way before Labor Day nowadays. Football practice or band camp or cheerleading or "recommended" volunteer work kicks in. There are supplies and clothes to buy. Yipes. You need an easy dinner, one that is packed with nutrition and good flavors, so your kids...and you...don't go hungry.

This is it. When my son was in high school, I resorted to a lot of casseroles. Quick things that I could reheat packed with goodies that he liked. Luckily, he also liked these same meals for breakfast or on the weekends. Leftovers.  He adored leftovers!!  He didn't eat cereal. He still doesn't. I needed go-to items. This is one of them.  Throw it all together and what have you got?

Bibidi-bobi-boo! Magic.

By the way, Charlotte, the protagonist in my Cheese Shop mysteries, would love the combo of cheeses in this. And Jenna, the protagonist in my Cookbook Nook series, would love how EASY it is!

If desired, have a little guacamole and some warm corn tortillas on hand.

Black bean casserole

Full recipe (for 9 x 13 pan)
3 cups cooked white rice
2 (14.5 ounce) cans black beans, rinsed and drained
4 diced tomatoes
2 cups cottage cheese
1 cup Monterey Jack  OR Cheddar cheese, grated
1/4 cup grated Parmesan cheese
¼ cup chopped onions, if desired
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon Tabasco sauce
jalapenos, if desired


Half recipe (8 x 8 pan)
1 ½ cups  cooked white rice
1 (14.5) can black beans, drained
2 diced tomatoes
1 cup cottage cheese
½ cup grated cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped onions, if desired
½ tablespoon dried parsley
½ teaspoon round black pepper
½ teaspoon Tabasco sauce
jalapenos, if desired

Directions:

Preheat oven to 350 degrees F. Prepare the appropriate size baking dish, depending on whether you’re making a full or half recipe by spraying with cooking spray.

Cook rice, according to directions.

In a large bowl, mix cooked rice, black beans, diced tomatoes, cottage cheese, grated cheese, Parmesan cheese, chopped onions, parsley, black pepper, and Tabasco sauce. Pour into prepared dish.



I know, yuk, right? Ugly!


Bake in preheated oven until cheese is bubbling, about 30 minutes. Garnish with tomato slice.

There's very little that's pretty about casseroles and they don't look that good on a plate, either. But they TASTE good!
* * *

Are you on Facebook? You've got to check out the big Back to School giveaway from five of your favorite authors, including me, of course, our very own Krista Davis, Kate Carlisle, Hannah Dennison, and Hank Phillippi Ryan.  Books, mugs, book bags, and more! Go to this LINK:




Also, for STIRRING THE PLOT, which comes out September 30th, I'm going to be doing a number of giveaways. Books, mugs, stuffed kittens!  One on Facebook and another via my
newsletter.

Make sure you're signed up for my newsletter and "like" me on Facebook, where information about the giveaways will appear.



******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 








Friday, May 30, 2014

Thai Black Bean Salad

by Sheila Connolly

I am a member of the Daughters of the American Revolution, thanks to a dozen or so ancestors who I can prove fought in the Revolutionary War. Since Razing the Dead (the Museum Mystery coming out in FOUR DAYS!) revolves around a Pennsylvania battle from that war, it seems logical to seek inspiration from a cookbook issued by the Massachusetts Daughters a few years ago—one to which I contributed a clutch of my own recipes. While almost all of my 18th-century ancestors came from (and stayed in) Massachusetts, I can point to one who spent that infamous winter at Valley Forge, so I’ll claim a small connection to Pennsylvania.

The recipes in this volume are surprisingly diverse. I have to point out one submitted by a member of my chapter, who also put together the cookbook, from inspiration to proofreading. Her first recipe includes: 1-1/2 gallons red wine, 1 quart gin, 1/2 pint Benedictine, 1/2 gallon Jamaican dark rum, 1 quart brandy, 1-1/2 quarts whiskey, the juice of 18 lemons and the same quantity of limes, and 2-1/2 pounds brown sugar. Oh, and throw in a case of champagne at the end. She says it serves “75 for 2 hours.” Wonder if they’re still standing by the end of two hours? (I have known this woman for a decade, and she is no inebriate, but rather, a sober and responsible person!).

Anyway, even though the temperature in Massachusetts is still dipping into the 40s this week and my heat is still on, I’m thinking summer and barbecues and happy thoughts, so I decided to try this recipe, which is easy to make ahead, colorful, and would go well with anything cooked on the grill.




Thai Black Bean Salad

2 cups corn kernels (fresh or frozen)
1 can (16 oz.) black beans, rinsed
1 small onion, diced
½ cup diced red pepper (I used the little ones just because they’re cute)
1 jalapeno, stemmed, seeded and minced (fresh or canned)
2 cloves garlic, minced or crushed
1 Tblsp grated fresh ginger
2 Tblsp sesame oil
2 Tblsp rice vinegar
Juice of one lime
Coarse salt



In a large bowl, combine the corn, beans, onion, red pepper, jalapeno, garlic and ginger.



In a small bowl, whisk the sesame oil, vinegar and lime juice.



Pour the dressing over the vegetable mixture and toss to combine. Season to taste with salt.



Chill until ready to serve (it’s best if it’s made early in the day or even the day before, so the flavors can blend).




Serves 4--generously. (The recipe can easily be multiplied to serve more.) And no, I didn’t stand shivering over the grill outside (it was 45 degrees!), but grilled on the stove. Summer is coming soon, right?


Oh, yes--there's this new book out next week. You can enjoy Nell Pratt and a big-city, hot-shot developer tramping around an old dairy farm in bucolic Chester County, PA--and tripping over a body. 

Thursday, June 27, 2013

Chicken Tortilla Soup

LUCY BURDETTE: Don't you love it when you can (sort of) make two meals at once, for 2/3 the work? Deadline panic plus guests for the weekend = need something easy! 

So I roasted a chicken with a couple of sweet potatoes and steamed broccoli on the side for John and me one night, and made chicken tortilla soup for the visitors the next. This can be even easier if you buy a chicken already roasted or have cleverly frozen some leftovers!

 
CHICKEN TORTILLA SOUP

INGREDIENTS

4-5 corn tortillas
1/2 roasted chicken, shredded
1 box chicken broth
1 16 oz can diced tomatoes with green chilis
1 16 oz can black beans, drained and rinsed
1 cup frozen corn
1 bay leaf
2 tsp ground cumin
1 onion, chopped, or 1 bunch scallions
1/4 cup chopped fresh cilantro or to taste
1/2 lime

Cut the tortillas into strips and place them on a baking pan. Pour a little olive oil over and mix so most of the strips have been oiled. Bake in a 350 oven for 10 to 15 minutes or until beginning to brown. Set these aside.

In a large pot, saute onions, scallions and cumin in 2 Tbsp olive oil. Add the broth and tomatoes and bay leaf and simmer for ten minutes. Then add the chicken and corn and black beans and simmer until the corn is tender. (You can do ahead up to this point and put the soup away for the next day.)

When the soup is hot, squeeze in the lime and stir in the cilantro. Serve garnished with crispy tortilla strips and a dollop of sour cream, if desired. Ole!

 



Lucy (that's me!) is the author of the Key West food critic mysteries, most recently TOPPED CHEF. You can find the books online or anyplace where books are sold! Please follow me on Twitter or "like" me on Facebook for all the latest news.





Tuesday, January 15, 2013

Black Bean Brownies: No flour, No butter, Just Chocolate Fudgy Goodness by Cleo Coyle




These chocolate brownies nearly qualify as magic. There is no white flour in the recipe. The structure comes from nutritious black beans, which add fiber and protein, but you won't taste the beans. You'll taste only the delicious fudgy chocolate. My previous recipe for Black Bean Brownies started with a brownie mix (to see that recipe, click here). Today's "from scratch" version is still easy, yet it's healthier and tastier. 


Quick Tips

The batter for these brownies can be whizzed up in a food processor or a blender/processor. That's what you see in my photos, an Oster Fusion blender. I'm not sure a regular blender would be able to handle this, but if you have a very powerful blender, it might work. Either way, here are my quick tips for getting the best out of this recipe...

(1) The better quality your chocolate, the better your brownies. 

(2) Chopped, block chocolate is the way to go. Chocolate chips just won't give you the same brownie, which is why I strongly suggest not attempting to make this recipe with chocolate chips. You can, however, tart the brownies up by stirring in chips and/or toasted, chopped nuts just before baking.

(3) Be careful when melting the chocolate. Once chocolate is burned, there's no saving it, and the burned taste will be in your brownies. So be sure to follow the directions in the recipe.


(4) As for the black beans, they should be "low sodium" (or no salt), and be sure you rinse the beans well before draining. I suggest soaking them for a minute in cold water and then draining well, just to be sure they're cleaned and ready for processing. 

(5) Finally, don't over-bake the brownies. I think all brownie recipes are better if they're slightly under-baked. This one is no exception. 



Cleo Coyle, author of
The Coffeehouse Mysteries


My Coffeehouse Mystery readers may recognize these brownies from A Brew to a Kill. They're a bonus recipe from the book. 

To view the book's recipe section, click here.  




To download this recipe in a PDF document that you can print, save, or share, click here



Makes one 9x9-inch square pan of brownies 

Ingredients:

8 ounces semisweet chocolate, roughly chopped (do not use chips)

2 tablespoons canola oil (or vegetable or corn oil) 


¼ cup brewed coffee or espresso 

   (deepens chocolate flavor, you won’t taste it)

1 (15.5 ounce) can black beans
   (low sodium or no salt),
rinsed, soaked, drained 

4 large eggs, lightly beaten with fork

½ cup light brown sugar, packed

½ cup white, granulated sugar

1 teaspoon pure vanilla extract

1/8 teaspoon table salt or finely ground sea salt 
   
     (if using coarse salt, increase this amount to ¼ teaspoon) 


1 teaspoon baking powder


Optional additions:

½ cup toasted and chopped nuts (such as walnuts, almonds, hazelnuts)

¾ cup semisweet chocolate chips


DIRECTIONS:

Step 1 – Prep oven and pan: First preheat your oven to 350° Fahrenheit. Create a sling with parchment paper (see my photo) and lightly coat the paper and sides of the pan with non-stick cooking spray. Set aside.

Step 2 - Melt the chocolate: Place the chopped chocolate into a microwave-safe bowl. Pour the canola oil into the mixture. IMPORTANT: Chocolate burns very easily and once that scorched taste is in your chocolate, your brownies are ruined. To prevent burning, heat the oil and chocolate in 20- to 30-second increments in your microwave. Stir between each session until everything is melted and smooth. Once melted, set aside. (I like to place the bowl on top of my pre-heating oven to keep the chocolate warm.) 






Step 3 – Prep the beans: Drain the canned beans, place them in a bowl and cover them with water. Allow them to soak for a minute, then drain them well. 

Step 4 – Make the batter: Combine the beans, coffee, and eggs in a food processor or blender/processor (the machine in my photos is an Oster Fusion, a cross between a processor and blender and not a regular blender). Process until smooth. The mixture will look like a chocolate milk shake. Add the brown and white sugars, vanilla extract, salt, and baking powder. Finally add the melted chocolate and mix well until smooth. (If adding optional chopped nuts and/or chocolate chips, stir them in now with a large spoon.)

Step 5 – Bake: Pour the batter into your prepared 9x9-inch square pan and bake for around 20 to 25 minutes, depending on your oven. I’m of the opinion that you should not over-bake brownies, including these. When the top surface is set (spongy but firm to the touch and no longer liquid) and a toothpick inserted near the center comes out with no wet batter clinging to it, the brownies are ready. Allow the hot pan to cool for a few minutes, then run a knife on the un-papered edges to loosen any sticky bits and gently lift the parchment paper handles, transferring the brownie cake to a wire rack. Allow the brownies to cool a bit (and set) before cutting into large or small squares and…












Eat with joy!


~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village 
coffeehouse, and each of the
12 titles includes the added bonus of recipes.  

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.

Tuesday, October 2, 2012

Insanely Easy Black Bean Brownies by Cleo Coyle




I don't know who invented Black Bean Brownies. I do know that black beans are very nutritious, packed with protein and fiber; and there are countless recipes for Black Bean Brownies in cookbooks and on the Internet. Everyone has a variation. The scratch recipes range from austere to decadent. The former usually employ sugar substitutes, little to no flour, and bananas in place of fat. The more decadent versions use white and/or brown sugars, chopped chocolates, and plenty of butter.

One particular recipe intrigued me because it required only two ingredients. "Take a can of black beans," it directed, "smash the beans up and mix them and their liquid with a box of brownie mix..." 

The recipe promises if you bake these up, you'll get delicious results. Not so much! Let me save you time and money. The 2 ingredient recipe yields a pan of rubbery brownies that my husband and I found inedible. 

So, okay, that recipe was the equivalent of an urban legend. Undaunted, however, I forged ahead, experimenting until I found a brownie mix recipe for Black Bean Brownies that would work, and I did! The recipe I'm sharing with you today produces a nice chocolate brownie with a fudgy texture and flavor.

The acid test for me comes from my husband (and partner in crime writing), who pulls no punches when it comes to my ideas, my writing, or my recipes. (And of course I do the same for him. :)) While the 2-ingredient "urban legend" brownies were thrown in the trash, THESE were eaten right up. "You can't taste the beans!" Marc declared in happy surprise, and reached for seconds.

We both found these babies fudgy, chocolaty, and very tasty, especially with a hot, fresh, cuppa joe. If you make them, we hope you'll enjoy them, too.


Cleo Coyle's
Insanely Easy
Black Bean Brownies




To download a PDF version of this recipe that you can print, save, or share, click here



My Coffeehouse Mystery readers may recognize these brownies from A Brew to a Kill, which makes them a bonus recipe for the book. 

I also plan to blog a from-scratch Black Bean Brownie recipe for you soon. So come on back now, y'hear? :) For today, here's my easy version...


A Brew to a Kill is the latest bestselling title
in my long-running culinary 
mystery series. To view the book's recipe sectionclick here>>>



Ingredients:

1 cup of canned black beans,
   low- or no-sodium
1 box of chocolate brownie mix
   (regular or low fat, approx. 19+ ounce size)
1/3 cup water

2 large eggs, lightly beaten with fork
2 tablespoons canola oil 


Directions: 

Step 1 - Prep a 13 x 9-inch baking pan by lining the bottom with parchment paper and lightly coating the sides of the pan and the parchment paper with non-stick cooking spray. 

Step 2 - Drain your canned black beans, wash them well, and drain again. Measure out 1 cup of the black beans and run them through a food processor until they are puréed and completely smooth. 

Pour the bean purée into a mixing bowl. Sift in the brownie mix (to prevent clumping). Add the water, canola oil, and eggs. Mix well but do not over-mix. Most brownie mix recipes suggest 50 strokes with a large spoon, and that's fine. Just be sure that all of the dry mix is completely blended into a smooth batter. (I use a fork to mash any small stubborn clumps against the side of the bowl.) Pour into prepared pan.

Step 3 - Bake in a well preheated oven at 350 degree F. for 25 to 30 minutes. Remove pan from oven, allow brownies to cool before cutting and...








Yes, this is me - Cleo Coyle
Learn about my books here.

Friend me on Facebook here.
Follow me on Twitter here.
Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries


To view the
Coffeehouse Mystery
book trailer, click here.


To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit
my online coffeehouse:
 
CoffeehouseMystery.com




The Coffeehouse Mysteries are national bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village 
coffeehouse, and each of the
12 titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.