CREAMY BLACK BEANS RECIPES

Name: Creamy Black Beans
Prep time: 6 min
Total time: 6 min
Yield: 2 cups, 6-8 serving(s)
Ingredients: 1 3/4 cups black beans, rinsed and drained (about 1 14-oz can); 2 tablespoons lime juice; 1/2 cup mild salsa (or use whatever "heat" you like); 2 tablespoons fresh parsley, chopped; 1/2 teaspoon cumin; 1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter

CREAMY BLACK BEANS RECIPE - FOOD.COM

Creamy Black Beans Recipe - Food.com image

This rich spread lacks saturated fat or cholesterol, but not flavor! I love to serve it with pita wedges and veggie sticks. Would also be great heaped in a tortilla! I adapted it from Alive magazine.

Total Time 6 minutes

Prep Time 6 minutes

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups black beans, rinsed and drained (about 1 14-oz can)
2 tablespoons lime juice
1/2 cup mild salsa (or use whatever "heat" you like)
2 tablespoons fresh parsley, chopped
1/2 teaspoon cumin
1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter

Steps:

Combine first five ingredients in a blender. (Or save the salsa to add later, if you want more salsa chunks in your dip.).
Blend until very smooth.
Drizzle in the tahini, and salsa if you didn't yet, and blend again till well combined.
Refrigerate until ready to serve.

Nutrition Facts : Calories 95.8, FatContent 2.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 133.9, CarbohydrateContent 14.8, FiberContent 5.1, SugarContent 0.8, ProteinContent 5.5

CREAMY BLACK BEAN SOUP RECIPE | ALLRECIPES

Creamy Black Bean Soup Recipe | Allrecipes image

This creamy black bean soup is smooth and good served with cheese and chips!

Provided by Laura Robinson

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 stalks celery, sliced, or more to taste
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced, or more to taste
1 teaspoon diced fresh ginger
4 (15 ounce) cans black beans, rinsed and drained
4 cups water, or more as needed
½ cup salsa
1 tablespoon ground cumin
½ teaspoon chili powder
1 pinch dried oregano

Steps:

Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil; continue to boil for 25 to 35 minutes.
Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.
Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 54.7 g, FatContent 3.5 g, FiberContent 21.6 g, ProteinContent 18.4 g, SaturatedFatContent 0.6 g, SodiumContent 1260.1 mg, SugarContent 3.2 g

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