Ingredients:

4 cups undrained seasoned cooked beans, slightly warm
1 medium white onion, chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons vegetable oil or lard or bacon or chorizo drippings
1/2 cup monterey jack cheese, shredded (for garnish)
salt, to taste
tortilla chips (for garnish)

Preparation:

In a large nonstick skillet, heat the oil or lard over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes (until deep golden). Stir in the garlic and cook for about a minute, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Using a potato masher or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid and stir frequently over the heat until the beans are still a little thinner than you’d like them to be when served (they will thicken as they sit). Season with salt to taste.

Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

Ingredients:
2 (15 ounce) cans black beans (undrained)
1 lb ground beef
1 cup chunky salsa
2 (8 ounce) cans tomato sauce
1 teaspoon chili seasoning mix

Preparation:

Brown the meat until thoroughly cooked; drain off the excess fat. Drain one can of black beans, mash them and add them to the meat. Add the other can of beans (without draining), the salsa, tomato sauce and chili seasoning mix. Simmer for about 10 minutes.

Ingredients:

4 tortillas, warmed
1 lb boneless skinless chicken breast, all fat removed
nonfat sour cream
4 ounces fat free sharp cheddar cheese
1/4 cup light soy sauce
1 can black beans
3 plum tomatoes, cut into edges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
green onions
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons lime juice

Preparation:

Make a marinade from the soy sauce, herbs and 1 tablespoon lime juice. Add the chicken and let marinate for about 4 hours in the refrigerator. Grate the cheddar cheese and set aside. Chop the green onions and set aside. Empty the black beans can into a small pot. Add the remaining lime juice and bring to a boil, stirring occasionally. Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat, mash with a potato masher and keep warm. Remove the chicken from the marinade and cut into strips. Spray a heavy skillet with cooking spray and heat at high temperature. Add the chicken strips and sear, adding 1 tablespoon of the marinade. Add the peppers and onions, heat and stir for about 2 minutes, then add the tomato and cook for 1 more minute. Remove from the heat. Spread the tortilla with the mashed black beans. Add the chicken, vegetables, sour cream and cheddar cheese, and top with the chopped green onions. Serve.

Ingredients:

1 1/2 cups cubed smoked ham steaks
1 lb pinto beans
2 (14 1/2 ounce) cans diced tomatoes
8 cups fat free chicken broth
5 garlic cloves, minced
2 cups chopped onions
2 cups water
1/2 cup shredded Mexican blend cheese or Monterey Jack cheese
2 chipotle chiles in adobo, diced
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 cup chopped cilantro
3 bay leaves
1/2 teaspoon liquid smoke (optional)

Preparation:

Sort and wash the pinto beans and place them in large heavy pot, covering them with water (about 2 inches above the beans). Bring to a boil and cook for about 2 minutes. Remove from the heat, cover and let stand for about 1 hour. Drain. Combine the beans, chicken broth, water, ham steaks, garlic, onions, cumin, oregano, chili powder and bay leaves in the large heavy pan and bring to a boil. Partially cover and reduce the heat to medium-low. Simmer for about 1 1/2 to 2 hours (or until the beans are tender). Stir in the diced tomatoes, chilies and liquid smoke (if using). Simmer for about 1 hour. Discard the bay leaves and serve by ladling the soup into bowls and topping with 1 tablespoon cilantro and 1 tablespoon cheese.

Ingredients:

2 cups crisp canned corn, drained
2 cups canned black beans, drained and rinsed
1/3 cup chopped red onion
1 teaspoon olive oil
3 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Preparation:

Mix all the ingredients and let chill overnight. When ready to serve, spoon out 1/2 servings as needed.