I've been thinking about your question and the reason
I use black bean sauce is because I was trying to avoid the sesame in hoisin sauce.
Not exact matches
Basically, I
use sauteed onion / garlic,
black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato
sauce, chicken or vegetable broth, + a pinch of nutmeg.
We
use it in a burrito bowl with an avocado cream
sauce, mexican seasoned
black beans and corn, lettuce, tomato, cotija cheese, and tortilla chips.
Corn and
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
Black Bean Salsa Ingredients (or you can
use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of
black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
black beans rinsed or 1 cup dry
beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot
sauce (I
use Chalula)
Not to be confused with the Chinese variety (as in «
black bean sauce», which are actually fermented soy
beans), the common variety
used in South America are actually a
black turtle
bean, often called a frijol negro in spanish.
Changes I made: - Added leftover shredded rotisserie chicken to stuffing -
Used Mexican seasoned
black beans - Added adobo to the
sauce (like 3 tbsp.)
16 oz fresh corn on the cob (or a can of corn) 1 can of
black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot
sauce (I
use Chalula).
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar)
black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can
use soy yoghurt to make it vegan) + 2 teaspoon chili
sauce, mixed — fresh coriander — lime — olive oil
1 corn or rice tortilla 1 tbsp of pizza
sauce (I
use store bought — homemade would be great) 2 tbsp of
black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada
sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy
sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I did not have a can of
black beans so I
used organic fat free refried
black beans - absolutely delicious and cut out the extra step of blending the
black bean sauce.
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot chili
sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy
sauce 1/3 cup dark soy
sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Foil Baked Fish with
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo
sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Today I
used the left over breast meat in a cabbage coleslaw with fresh raw corn,
black beans tomatoes and green onions topped with chimichurri
sauce.
Red would also be good -
used dried oregano (all I had on hand)- generous with the cilantro and put in right after the
black beans - squeezed half a lime over the whole thing right before serving - garnished with a bit of sour cream on the side - I
used El Yucateco xxxhot
sauce to liven mine a bit.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground
black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups
bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai
sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can
black beans 1 12 oz can tomato
sauce 1 C salsa (whatever you have on hand — I
used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp
black pepper 1 C low - fat shredded sharp cheddar
You'll need canned
black beans, corn, diced tomatoes (I
used fire roasted to add some flavor), diced green chiles, chicken broth, and enchilada
sauce.
Just heat one can
black beans, soy chorizo, salsa (we
use red & green) and a little hot
sauce in skillet.
2 medium sized tomatoes 8 mini peppers or you can
use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of
black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco
sauce —
use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot
sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I
used black and kidney but any are fine!
1/4 cup Olive Oil (I
used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only
used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans
Black Beans 1 (16 - ounce) can Tomato
Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last
Sauce 1/2 cup Water (I swished it around the tomato
sauce can to get every last
sauce can to get every last drop)
Spoon desired amount of
black bean sauce over dough (you probably won't
use the entire batch, but it makes for good leftovers!).
The liquid from the
black beans, aquafaba, is also
used in our recipe; you may already know it as a great culinary shortcut for thickening
sauces.
* organic corn --(
used in this muffin recipe) * organic
black beans --(
used in this appetizer recipe) * organic white
beans --(
used in this soup recipe) * organic chickpeas --(
used in this hummus recipe) * organic diced tomatoes --(
used in this chili recipe) * coconut milk --(
used in this
sauce recipe)
A yummy
sauce packed with onion, red bell pepper and tomatoes is
used, along with a filling of
black beans, sweet corn, and cheddar...
I
used it as a semi pasta
sauce and served it with grilled chicken and a
black bean and corn salad.
Slow Cooker Chicken Carnitas (serve in Chipotle Style Chicken Burrito Bowl) Slow Cooker Chipotle Style
Black Beans (serve in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (
use gluten - free hoisin
sauce) Shredded Chicken Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen Shredded Mexican Chicken, 52 Kitchen Adventures Slow Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm Fresh Feasts (
use gluten - free bouillon cube or leave out) Chili Chicken Tacos, Donuts, Dresses and Dirt
You can
use store - bought
black bean and chili garlic
sauce like the ones from Lee Kum Kee.
Instead of spinach I
used black beans and added a little green enchilada
sauce to moisten the chicken.
anniem - don't know where you live but I also buy dried
black beans at my local vietnamese shop here in Sydney (Marrickville)- definitely not to be confused with the fermented soybeans
used in
black bean sauce.
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer
Sauce 1 can of corn, drained (I
used 8 oz frozen corn) 1 can of
black beans, drained 1 tablespoon of Caribbean seasoning (I
used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I
used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.
Instead of traditional marinara
sauce, I
use refried
black beans for this pizza.
One Chopped Red Bell Pepper One Chopped Green Bell Pepper One Chopped Yellow Bell Pepper One Hot Pepper (Jalapeno) One can
black beans (drained) One can pinto (great if you can find them already in chili
sauce)-- drained Tempeh (cut into cubes) One large can of whole tomatoes (I
used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls) Chili Powder --(I
used a teaspoon) Cayenne Pepper --(I
used a couple shakes)
You can
use black beans in so many ways; as an instant pasta
sauce along with sauteed onions and some Parmesan cheese, heated with rice and sauteed vegetables for a quick vegetarian entree, or add them to any canned soup to increase fiber and protein content.
I made my own
black bean sauce which was surprisingly easy and
used stir fry veg and fine egg noodles
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked
black beans, rinsed, drained, and dried (If
using canned
beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or
use the avocado
sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
bow - tie pasta 1 large bunch Lacinato kale 2 chicken sausage links 2 cloves garlic cooked
black beans feta cheese, crumbled fish
sauce Shrimp Fried Rice A quick and delicious way to
use up leftover rice!
It is most common to
use black beans and add a traditional
sauce called» Salsa Lizano».