Black Bean Brownies August 9, 2009
Posted by Teresa in : Dessert , add a commentThis recipe is from one of my favourite sites, 101Cookbooks! 
Click here. They are a bit of work, but SO WORTH IT!
Amazing Black Bean Brownie Recipe
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania’s head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar ( I used honey… and wow, that’s a lot!)
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)
Warm Black Bean Salad October 28, 2008
Posted by Teresa in : Dinner, Lunch , add a commentThis is great with the Lime and Honey Glazed Salmon! It’s also from the Rachel Ray 365:No Repeats cookbook.
- 2 tsp. extra virgin olive oil (EVOO)
- 1 medium red onion (chopped)
- 1/2 to 1 tsp. crushed red pepper flakes (medium heat to extra spicy)
- 1 tsp. ground cumin
- 1 red bell pepper, cored, seeded and chopped
- 10 oz. frozen corn kernels, defrosted (or you could used canned)
- 1/2 cup chicken stock or broth
- 15 oz. can of black beans, drained and rinsed
- a lime, to be juiced (or used the bottled kind)
- 2-3 tsp. fresh cilantro leaves chopped
- 6 cups baby spinach (I used frozen and it was okay too)
Preheat a medium skillet over medium heat with 2 tbsp EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
Add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook just until the beans are heated through. Remove the skillet from the heat and add the juice of a lime (or from a bottle), the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve with the lime and honey glazed salmon, or whatever else you like!
