Winner of the weekly Guilt Free contest makes a healthy low-fat black bean salad. Do not like black beans? Not to worry, swap it with red kidney beans or chickpeas.
Black beans push over chickpeas in this recipe to make this classic dip. Blend it with fresh herbs and spices, and serve it with breads. 2 cups black beans, boiled¼ cup olive oil, plus extra for ...
This healthy bean stew is quick to put together ... Combine all of the ingredients, except the black-eye beans and lime juice, in a large saucepan or casserole. Pour in 600ml/20fl oz water ...
For this recipe you will need a stick blender ... Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer ...
Rinse and sort black beans. Heat oil in a large skillet over medium-high. Add onion, bell pepper, and, if desired, bacon. Cook, stirring occasionally, until onions are tender, about 8 minutes.
Peel and chop the onion. In a large pan, heat the oil over medium heat. Add the onion, garlic powder, and squash. Cook for 5 minutes. Add vinegar and water, bring to a simmer, and turn the heat to low ...
Mix well, then set aside while preparing the other ingredients. Briefly rinse the black beans with warm water, then drain them. Put them in a small bowl, then add the sugar, soy sauce, white ...