Tag Archives: black beans

Veganomicon Black Beans in Chipotle Adobo Sauce (with cheezy rice)

20 Apr

So I was super beat last night, and decided I could muster up the strength to make this fairly simple recipe from the Veganomicon. I’m just going to tell you right up front, if you are in a hurry and don’t feel like waiting 40 minutes for the canned black beans to simmer, don’t! I think it would have been just fine if I heated the rinsed black beans up and just put this sauce on top, because that’s really where all the flavor comes from. (I will do this next time!)  I had made this “cheesy” brown rice when I got home using some things that I know usually go into vegan cheese sauce/nutritional yeast sauce, and it made a tasty bed for this dish, so I’ll include the recipe below. PS – Want the *RECIPE*  ? Here’s the link to the sample page on amazon.com!

See all that foam? That’s the stuff in beans that creates gas. Be kind to yourself and others, and rinse your beans thoroughly first! ; )

So I read a bunch of reviews of this recipe before making it, and some of them said that the beans themselves were a little bland. The recipe calls for 2 cans of rinsed black beans, 1 bay leaf, 1 onion peeled & halved and 3 cups of water to be brought to a boil and simmered for 40 minutes. I added an extra bay leaf, a bouillon cube and 2 pieces of kombu (seaweed for tenderizing beans & reducing gas). At the end I drained the beans and removed the bay leaves, onion and kombu.

Hooray! Since you’re going to dirty your food processor to make the sauce anyway, why not use it to chop your onions and garlic first? I love doing this and saving myself the knifework and tears! And about 5 pulses later…

I just lightly misted a skillet with olive oil instead of using the 3 tbsps as recommended. I also started them out on a low-med setting and cooked them for double the time called for and then brought them up to medium to get some color on them before adding the peppers and adobo sauce.

Results: I sprinkled with some fresh cilantro and served over my cheezy brown rice. (recipe below!) The fresh cilantro was a nice fresh contrast against this very warm cooked dish. The sauce WAS delicious. I will definitely make the sauce again to serve over simply heated beans.

Cheezy Brown Rice

1.5 cups brown rice
3 cups [filtered] water
1 bouillon cube

*1/2 cup nutritional yeast
*1/2 tsp garlic powder
*1 tsp onion powder
*1 tsp dijon mustard
salt & pepper to taste

*measurements are approximations

Directions: Add rice, water and bouillon to a medium pot and bring to a boil. Boil for a minute or two, cover and drop to low heat to simmer for 45 minutes. Turn off heat and mix in all other ingredients, to taste.

Spicy Black Bean Soup

25 Jul

so my friend cassie had left me a link on the cpv facebook page to try FatFreeVegan’s Smoky Refried Bean Soup a while back. it looked really easy and good, and i love refried and black beans. this is my adaptation below. : )

Spicy Black Bean Soup

olive oil for misting pot
1 large onion, chopped
3 – 4 cloves garlic, minced
1 bell pepper, chopped (i used red.)

about 3 c. vegetable broth
1 14-ounce can tomatoes, drained
15 oz. can refried beans (i used pinto)
2 – 15 oz. cans black beans, drained and rinsed
15 oz. can corn kernels, drained
1/2 tsp. cumin
1 tsp. paprika
1 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. dried cilantro
salt and pepper, to taste


1. Spray a large pot with olive oil and heat to medium. Add onions, and let them soften for a few minutes. Add bell pepper, and stir occasionally for about 2 minutes. Add garlic and let cook another minute.

2. Add all other ingredients, and bring up to a boil. Lower heat and simmer, covered, for about 30 minutes, so that all flavors combine.

Enjoy! I served mine over some red quinoa! Yum!

ty’s quick pantry soup

12 May

ok, so i took a major nap and woke up just in time to have some friends over to watch lost. this did not leave much time for dinner, and the edamame i made to snack on during the show didn’t quite cut it. so i opened up the cabinets to find some contenders for a quick soup!

Ty’s Quick Pantry Soup

3 tbsp. olive or canola oil
1/2 medium onion, chopped
2 medium carrots, sliced into thin coins
4 cloves of garlic, minced
28 oz can of crushed tomatoes, or whole, lightly chopped, with juices
15 oz can butternut squash puree
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained
3 c. veggie stock
1 tbsp. chili powder
1 tsp. curry powder
cayenne pepper to taste
fresh ground pepper


1.  Heat olive oil to medium in large pot or dutch oven. Add onions, carrots and salt and cook for 7 minutes to soften.

2.  Add remaining ingredients and bring up to a boil. Reduce heat and simmer, uncovered,  for at least 15 minutes so that flavors can combine.


Butternut Squash and Black Bean Stew

15 Apr

i love butternut squash! i couldn’t resist buying one the other day, and needed to put it to use. i especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. i was actually going to make a much more fattening dinner, but decided on this leaner choice instead.  best of all, it’s all in one pot. :)

Ty’s Butternut Squash and Black Bean Stew

2 tbsp. olive or canola oil
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced

1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)
1 butternut squash, peeled, seeded and chopped into 1/2″ pieces

2 15oz cans black beans, drained and rinsed

(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)


1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute. Add chopped tomatoes and juice, stock, ginger, cumin, cinnamon, sugar, apple cider vinegar, cayenne and butternut squash, stir to combine. Bring up to boil and reduce to low. Cover and simmer for 30 minutes.

2. Add black beans and simmer, uncovered for at least 10 minutes, so flavors can combine.

Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too. :)