Low Fat Black Beans Recipes

Steps:

• Place jalapenoes, onion, garlic, and beans in food processor.
• Cover and blend on medium high speed until almost smooth.
• Spoon mixture into bowl.
• Stir in yogurt, cumin, and salt.
• Cover and refrigerate until chilled or heat in a 1 1/2 qt.
• saucepan over medium heat, stirring frequently, until hot.
• Serve with tortilla chips or crackers.

Steps:

• Using a food processor pulse the onion until minced.
• Drain and rinse the black beans.
• Add to the food processor with the cream cheese.
• Pulse until pureed.
• Dilute wtih chicken broth to your desired thickness.
• Transfer to a medium sauce pan and heat over low heat until thoroughly heated.
• Garnish with sour cream and chives.

Steps:

• Combine all ingredients into a medium saucepan.
• Cover and simmer for 10 minutes or until beans are tender and begin to split.
• Serve immediately.

Steps:

• Drain black beans and garbanzo beans and reserve liquid.
• Rinse beans and allow to drain.
• Place black beans, garbanzo beans, lemon juice, oils, cumin and garlic in a blender.
• Cover and pulse-blend until finely chopped.
• Add water or the reserved bean liquid a little at a time and continue blending until smooth.
• Place in serving bowl and sprinkle with parsley.
• Cover and refrigerate about 2 hours or until chilled.
• Serve with pita bread wedges or raw vegetables for dipping.

Steps:

• Heat olive oil in a saucepan over medium-low heat.
• Add the onions, peppers, carrots, and garlic.
• Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
• Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
• Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
• Simmer about 45 minutes over medium heat.
• The chili should thicken as the liquid is reduced.

Steps:

• Preheat oven to 350 degrees F.
• Pour beans into a colander and rinse very, very, very well.
• Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
• Add eggs, almond milk, vanilla and stevia.
• Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
• Pour into a mixing bowl.
• Add dry ingredients, mix.
• Add agave, mix, taste and add more if desired.
• Pour into a greased 8 inch square baking pan.
• Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
• Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
• Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.

Steps:

• Soak the beans overnight, drain and rinse.
• Cover the beans with water in a large pot, bring to a boil and simmer 1 hour.
• Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed.
• Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.