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Black beans

Explore 85 recipes, 1 article, 6 galleries, 23 videos, and more

Taco Salad

Time:1 hour 45 mins
Ingredients
  • 4 flour tortillas (8-inch)
  • Avocado, peeled, pitted, cut into pieces
  • Sour cream
  • Shredded cheddar cheese
  • Romaine lettuce, torn into pieces
  • Salt and freshly ground pepper
  • Chopped fresh cilantro
  • Juice of 1/2 lime
  • Shredded carrots
  • Frozen corn kernels, thawed
  • Grape tomatoes, cut into halves
  • Canned black beans, drained, rinsed
  • 1/4 cup red-wine vinegar
  • 1 cup olive oil
  • 1 pound ground sirloin
  • 3/4 teaspoon ground chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1 small onion, chopped
  • Sliced scallions
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Cuban Black Beans

Time:1 hour 45 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced medium
  • 2 celery stalks, diced medium
  • 2 garlic cloves, smashed and peeled
  • 2 carrots, cut into 1/4-inch rounds
  • 1 1/4 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 1 pound dried black beans, soaked according to package instructions and drained
  • 1 dried bay leaf
  • 1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
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Corn and Black Bean Salad

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Black Bean and Cheese Tacos

Time:20 mins
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1/2 small yellow onion, diced small
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Coarse salt and ground pepper
  • 8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
  • 1 cup shredded Monterey Jack cheese (3 ounces)
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1 cup packed shredded romaine lettuce
  • Pickled Jalapenos, for serving
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Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw

Ingredients
  • 1 cup vegetable oil, for frying
  • 6 to 12 small corn tortillas
  • Tomatillo Chicken
  • Cabbage-Pepper Slaw
  • Refried Black Beans
  • Sour cream, for serving
  • Cilantro leaves, for serving
  • Cherry tomatoes, quartered, for serving
  • Grated queso fresco, for serving
  • Grated Monterey Jack cheese, for serving
  • Lime wedges, for serving
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Refried Black Beans

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Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

Ingredients
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 canned chipotle chile, in adobo sauce
  • 1 cup grape tomatoes, quartered
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 1/4 cup finely chopped white onion
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sherry vinegar
  • 2 teaspoons minced canned chipotle chile, in adobo sauce
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1 pound pork tenderloin, trimmed of fat
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Black Bean and Tomato Chili

Ingredients
  • 1 3/4 cups dried black beans
  • 3 large or 4 small dried guajillo chiles
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 8 cloves garlic, minced
  • 4 teaspoons ground cumin
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
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Spicy Black Bean Soup

Time:1 hour 45 mins
Ingredients
  • 1 pound dried black beans, picked over, soaked overnight, and drained
  • 2 large yellow onions, diced small
  • 2 jalapenos, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 1 3/4 cups low-sodium vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lime juice (from 2 limes)
  • Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)
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Bean and Cheese Enchiladas

Time:30 mins
Ingredients
  • 2 cups low-fat (1 percent) cottage cheese
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • Coarse salt and ground pepper
  • 16 corn tortillas
  • Nonstick cooking spray
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 1 large white onion, diced small (1/2 cup reserved for serving)
  • 4 teaspoons chili powder
  • 2 tablespoons white vinegar
  • 1 can (15 ounces) tomato puree
  • 2 cups low-sodium vegetable broth
  • Fresh cilantro leaves, for serving
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