Sliced & Diced: Black Beans

**Better late than never, right? So sorry for the delay. This weekend has been a bit of a medical hoopla for our family (Tricia’s). My apologies. Please note you can link up your black bean recipes over the course of the next week. And further apologies because I was apparently under the influence of meds when I took the photos of black beans (oops). Everyone of them was BLURRY! I’ll add photos soon.

Honestly, prior to the integration of the Whole Foods and Vegetarian menus I had rarely used black beans in our past menus. But the more menus I add the more I see black beans making a regular appearance on our menus.

Additionally, Katie of a Kitchen Stewardships Everything Beans Book was an added encouragement to do some comparison and contrasting of black beans. And from what I can tell, black beans will be a regular part of monthly menus from here on out. So I haven’t had the chance to do all the beans yet, but for black beans here are the equivalents and yields:

Black Bean Avocado Dip

Recipes Using Black Beans:

• Black Bean Salsa Quesadillas
• Chicken Burritos
• Homemade Black Refried Beans
• Healthy Grilled Pizza
• Black Bean Avocado Dip
• Black Bean Mango Rice Bowl
• Tofu Burrito Bowl
• Taco Soup (WF Makeover)
• Slow Cooker Sweet Potato Chili
• Petite Santa Fe Casserole Cups
• Sweet Summer Vegetable Enchiladas

Your Recipes Using Black Beans:

When participating please consider following these guidelines. Thank you!

And start preparing for next week’s Sliced & Diced. . .Bacon.

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This entry was posted on Sunday, May 29th, 2011 at 9:14 pm and is filed under Sliced & Diced. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.