Black Bean and Salsa Soup

Serves 4

Ingredients:
2 (15 oz.) cans black beans, drained and rinsed OR 3 c. of cooked black beans
1 1/2 c. vegetable broth
1 c. chunky salsa
1 tsp. ground cumin
4 Tbsp. sour cream, optional
2 Tbsp. thinly sliced green onion, optional

Directions:
1. In a blender, blend beans, broth, salsa, and cumin.  Blend until smooth or desired texture.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle into bowls and top with sour cream and green onion.

Fiesta Wheat and Bean Salsa

This recipe is from the book "I Dare You to Eat It"

1 orange or red pepper, diced

1 green pepper, diced

1 small red onion, diced

1 bunch fresh cilantro, leaves chopped

1 small jalapeno pepper, cored and diced

juice of 1 lime

3 c. cooked wheat berries

1 can corn, drained (16 oz.)

1 can black beans, drained (15 oz.)

2 tsp. chili powder

2 tsp. ground cumin

1/4 c. cider vinegar

1 T. sugar

1/2 c. vegetable oil

1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Black Bean Chili

2 c. dried black beans or 6 c. cooked

1 T. vegetable oil

2 T. dehydrated onions

2 tsp. miced garlic

1 lb. ground beef or turkey

1 can crushed tomatoes

1 1/2 T. chili powder

1 T. oregano

1 T. basil

1 T. red wine vinegar

1. Rinse and sort beans. Cover beans in 4" of water above beans overnight.

2. Discard water. Boil beans with 10 c. of water. Reduce beans and simmer 2-3 hrs. or until tender. Discard water again.

3. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey or beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Black Bean Brownies

Cook your Black Beans and put them in freezer bags in increments of 1 1/2 cups.

1 1/2 c. cooked black beans

1 brownie mix

1 c. water

1. Spray 9x13 baking pan with non-stick spray.

2. Preheat oven to 350 degrees.

3. Puree beans and water in blender until smooth.

4. In a mixing bowl mix brownie mix with pureed beans mixture.

5. Bake as directed on box.

Southwestern Black Bean Stew

1 c. dried black beans or 3 c. cooked

1 lb. ground beef

1 package taco seasoning

1 (15 oz.) can corn

1 (6 oz.) can tomato paste

1/2 c. sour cream

shredded cheddar cheese

1. Rinse and sort beans. Soak beans in 4" of water covering the beans overnight.

2. Discard water and rinse again.

3. Boil beans and transfer into crockpot.

4. Brown beef, drain, and add taco seasoning. Stir. Reduce heat to low, cover and simmer for 10 minutes.

5. In crockpot, add corn, tomato paste, water to beans. Mix well. Add the seasoned meat.

6. Cook on High for 6-7 hrs.

7. Add sour cream.

8. Pour into individual bowls and garnish with shredded cheddar cheese.

Black Bean and Corn Soup

1 c. dried black beans or 3 c. cooked

1-13 1/2 oz. cans mexican stewed tomatoes, undrained

1-13 1/2 oz. can diced tomatoes, undrained

1 can corn, drained

2 T. dehydrated onion

2-3 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. minced garlic

6 c. reserved water from cooking beans

1. Rinse and sort beans. Place in a bowl covered with water 3 inches above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 c. of water in a pot. Bring to a boil. Reduce heat and simmer for 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 6 cups of water from cooking the beans. Drain the rest of the water.

3. Add the rest of the ingredients. Simmer 20-30 minutes.