Salads

Black Bean Chili

Ingredients
3 c dried black beans, soaked
8 c water
2 jalapeño peppers, minced
1½ T grated ginger
1 bay leaf
1 c chopped cilantro
1 t cumin seeds
2 T chili powder
½ T oregano
½ c sun-dried tomatoes
4 c plum tomatoes, peeled and chopped
1/3 c bulgur wheat, uncooked
½ c boiling water
Salt and pepper
½ T mustard seeds
½ t fennel seeds
Olive oil

Directions
Soak beans overnight. Drain beans. Place in a large pot and add 8 cups water. Bring beans to a boil, and then add peppers, ginger, bay leaf, and ½ cup cilantro. Cover loosely and simmer for 1½ to 2 hours. Remove from heat and discard bay leaf.

Toast cumin seeds in a dry skillet. After seeds darken, add chili powder, oregano, and tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover, and let sit for 10 minutes.

When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season with salt and pepper and simmer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover and cook until seeds just start to pop. Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil.

Black Bean Burritos

Ingredients
8 oz. dried black beans or 30 oz. canned black beans
1 m onion, finely chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 t chili powder
1 t ground cumin
5 T vegetable oil
1 can (16 oz.) diced tomatoes, undrained
Lemon slice
1 t dried oregano, crushed
¼ t salt
Dash hot pepper sauce (optional)
6 flour tortillas

Directions
Soak beans in water overnight. In a Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce heat and simmer, uncovered, for 1 to 2 hours, or until beans are done. Drain. (If using canned beans, rinse and drain beans and set aside)

In a Dutch oven, add oil and cook onion, garlic, peppers, chili powder and cumin until onion is translucent, stirring constantly. Add beans, tomatoes, lemon, oregano, salt (omit salt if using canned beans), and pepper sauce, if desired. Bring to boiling, reduce heat, and simmer, uncovered, about 15 minutes or until thick. Remove lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to pan and heat through.

In the meantime, wrap the tortillas in foil and warm at 350 degrees F for about 10 minutes. Place about ½ cup of the bean mixture onto each tortilla and fold the edges over to form a packet. Serve with salsa and guacamole. If desired, top with chopped tomato, snipped cilantro, and grated soy cheese (if desired).

Black Bean Quesadillas

Ingredients
1 can (15 oz.) black beans, drained and rinsed
¼ c chopped tomato
3 T chopped cilantro
1 sm can sliced black olives
8 whole wheat tortillas
4 oz. jalapeño jack soy cheese, shredded
1 bunch spinach leaves, shredded
4 T hot salsa

Directions
Preheat oven to 350 degrees F. Smash beans. Mix in tomato, cilantro, and black olives. Spread evenly over 4 tortillas. Sprinkle with soy cheese, spinach and salsa. Top with remaining tortillas.

Bake tortillas on ungreased cookie sheet for 10 - 12 minutes. Cut into small wedges for hors d'oeuvres or larger wedges as an entrée.

Cajun Red Beans and Rice

Ingredients
2 c dried red kidney beans, soaked overnight
2 bay leaves
1½ c onion, chopped
½ t thyme
3 garlic cloves, minced
¾ c fresh parsley, minced
1 c green bell pepper, diced
1 t salt
2 T red miso
4 c cooked brown rice
Chopped scallions (to garnish)

Directions
Rinse beans and drain well. Cook (with bay leaves) in 5 cups of water for 50 minutes or until tender. Add onion, thyme, garlic, parsley, green pepper, and salt to pot. Simmer over medium low heat for 15 to 20 minutes. Add miso and simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

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