Pumpkin and Black Bean Soup – Rachael Ray

2 tablespoon Extra-virgin Olive Oil

1-2 cloves of garlic minced

1 med Onion — finely chopped

3 cup vegetable stock

1 can tomatoes in juice – diced use rotel

1 can Black Beans — drained

1 can  pumpkin puree

1 cup heavy cream or half n half

1 tablespoon Curry Powder

1 ½ teaspoon Ground Cumin

¼ tsp to ½ teaspoon cayenne pepper

Coarse salt

20 Blades Fresh Chives — chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add garlic, cumin and curry cook for a few min.  Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, cayenne and salt, to taste.

Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives .

Enfrijoladas (corn tortillas with black bean sauce) Salon.com (food section)

Published in: Salon.com (food section)
Publish Date: June, 2010
Ingredients
15 1/2  ounce   black beans — canned (unseasoned if possible)
1   clove   garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon    dried epazote — crumbled (Epazote is a Mexican
herb that is almost inseparable from black beans in Oaxacan cooking,
and well worth procuring)
8       or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
Instructions
For garnishes: thinly sliced white onion, crumbled or shredded white
Mexican cheese (such as cotija or quesillo), chopped cilantro, avocado
slices (optional)
Heat the beans, garlic, onion, and epazote together in a saucepan over
medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until
smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough
water or broth to form a thick but pourable sauce. (It should have the
consistency of a thickish bean soup, but not be gloppy.) Taste and add
salt if needed. Transfer the sauce to a wide skillet and keep it warm
while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan
over medium-high heat. Fry each tortilla for a couple of seconds on
each side to soften it. As each tortilla becomes soft and pliable,
remove it from the oil, allow all excess oil to drip off, then dip the
tortilla in the bean sauce and fold it in half. The tortilla should be
completely coated in sauce. (In Oaxaca, where the tortillas are
ginormous, they are folded into quarters, like crepes.)
You can either arrange the dipped tortillas decoratively on individual
serving plates (allowing three or four per serving as a main course) or
put them all in a common serving dish. Either way, nap them with any
extra sauce, top with any of the garnishes listed above, and serve
immediately.

DSCF1573

15 1/2 ounce  black beans — canned (unseasoned if possible)

1  clove  garlic — crushed

1/8 cup white onion — roughly chopped

1/2 teaspoon dried epazote — crumbled (Epazote is a Mexican herb that is almost inseparable from black beans in Oaxacan cooking, and well worth procuring)

8 or 9 corn tortillas

1/8 cup neutral oil — such as canola

Salt to taste

For garnishes: thinly sliced white onion, crumbled or shredded white Mexican cheese (such as cotija or quesillo), Feta cheese, chopped cilantro, avocado slices

Heat the beans, garlic, onion, and epazote together in a saucepan over  medium heat until the garlic and onion are soft, about fifteen minutes.

Transfer bean mixture to a blender or food processor, blend until smooth.

Return bean mixture to saucepan. Cook over medium heat, adding enough water or broth to form a thick but pourable sauce. (It should have the consistency of a thickish bean soup, but not be gloppy.) Taste and add salt if needed. Transfer the sauce to a wide skillet and keep it warm while you prep the tortillas.

Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan over medium-high heat. Fry each tortilla for a couple of seconds on each side to soften it. As each tortilla becomes soft and pliable, remove it from the oil, allow all excess oil to drip off, then dip the tortilla in the bean sauce and fold it in half. The tortilla should be completely coated in sauce. (In Oaxaca, where the tortillas are ginormous, they are folded into quarters, like crepes.) serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.

You can either arrange the dipped tortillas decoratively on individual serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.th any of the garnishes listed above, and serve immediately.

NOTES:  I toasted the tortillas, made the sauce thick like refried beans.  In the future I will add some cumin and oregano to the beans.

Guacamole Salad – Ina Garten

Guacamole Salad – Ina Garten
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

DSCF0993

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

½ c. olive oil
¼ c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. Cumin
1 tsp. Minced garlic
1 15-ounce can black beans, drained
¾ c. chopped red pepper
¾ c. chopped yellow pepper
¾ c. chopped green onions
2 c. cooked rice (about 1 c. raw) cooled

Whisk oil, vinegar, mustard, cumin, and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.

Combine rice, beans, pepper and onions in a large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate)

6 Servings.

Black Bean Soup – Chey

1 Tbsp. Olive oil
½ C. chopped onion
1 clove of garlic, minced
2 (15-oz) cans black beans, drained
1 (14 1/2-oz) can stewed tomatoes, undrained and chopped
1 (10 1/-oz) vegetable broth
½ C. picante sauce or salsa
1/4 C. water
1 tsp. Ground cumin
2 Tbsp. Fresh lime juice
Chopped fresh cilantro

Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saute until tender. Add beans and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Remove from heat; stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired.

Yield: 6 cups (about 129 calories per 1-cup serving).
Preparation time: 5 min
Cooking time: 25 min.