Black Bean Recipes
From Your Independent Watkins Consultant
Black Bean and Sausage Chili
1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, un drained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon Watkins Chili Powder
1 teaspoon Watkins Oregano
3/4 teaspoon salt
1/2 teaspoon Watkins Basil
1/4 teaspoon Watkins Black Pepper
Shredded cheddar cheese, optional
In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink.
Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Garnish with cheese if desired. Yield: 6 servings (1-3/4 quarts).
Black Bean Salad
2 cans (15 ounces each) black beans, rinsed and drained
4 green onions, thinly sliced
2 plum tomatoes, chopped
1 medium onion, chopped
1 large sweet red pepper, chopped
Dressing
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon Watkins Black Pepper
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried Watkins Basil
In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 6
Cilantro Black Bean Topped Sweet Potatoes
4 medium sweet potatoes (about 8 ounces each)
1 tablespoon olive oil
1 small sweet red pepper, chopped
2 green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
1/4 cup frozen corn
2 tablespoons lime juice
1 teaspoon Watkins Cumin
1/4 teaspoon garlic salt
1/4 cup minced fresh cilantro, 1 to 2 teaspoons Watkins Cilantro
Additional minced fresh cilantro, optional
Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, cumin and garlic salt; heat through. Stir in cilantro.
With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
Yield: 4 servings.
Yield: 4 servings.
