I really like black beans!
I can't say I'm an expert at using them, but I've made a black bean dip for veggies, black bean soup and used them in chicken tortilla soup and burritos (chicken and black bean burritos with mango salsa can't be beat!).
There's a Betty Crocker cookbook of light recipes that has a recipe for Cuban Black Beans. It sounded weird but I tried it, and it's awesome, flavored with orange and lime juices and cilantro. In fact, I had it for lunch today.
And, I don't know if it's the same kind of black bean, but I use the Chinese fermented black beans and black bean sauce in Szechuan eggplant and some other recipes.
I'd welcome seeing some recipes for black beans where they're the main feature, not just a supporting part of something else.
|