Beans are supposed to be a healthy protein alternative, but they don’t have to be restricted to soups or rice & bean dishes. And, never mind the health factor, these 3 dishes were ‘off-the-chart’ delicious.
Camarones Enchilados (Spicy Shrimp) with Spaghetti Squash and Black Bean Puree
Black Bean Burger with Blue Cheese and Cilantro Dressing
Camarones Enchilados
Ingredients: spaghetti squash, 1 can Goya Black Bean Soup, shrimp, 8 ozs. tomato sauce, 1/2 cup of white wine, chopped onion, sliced red pepper and garlic, capers, chopped stuffed olives, 1 package of Sázon, chopped cilantro, red pepper flakes and a splash of hot sauce.
Halve squash, remove pits, and microwave till tender and you can fork out the spaghetti. Reserve to side.
Dust shrimp with Sázon and place in hot olive oil to sear. Remove as soon as they start to get pink but are not totally cooked and set aside. Add onion, garlic, red pepper and saute till soft. Remove from pan and toss reserved spaghetti squash into pan to coat, then remove and set aside. Return the onion, garlic and peppers to the same pan, add the rest of the ingredients and let simmer till flavors are melded. Add shrimp, toss, and let cook for a few minutes more.
Meantime, pulse 3/4 can of black beans with a few sprigs of cilantro and a splash of cider vinegar. Blend in remaining whole beans.
Presentation: Paint bottom of dish with black bean puree, place spaghetti squash in center, and top with camerones enchilados.
Grilled Chicken Sandwich with Black Bean Puree
So there was some black puree leftover and I thought it would make a great sandwich spread. The dash of cider vinegar really brings the flavor to a new level and is very suitable to a sandwich spread. Pictured here is a grilled chicken breast served on my favorite – a toasted Ciabatta roll – with a layer of black beans, piquillo peppers, sliced tomato, arugula, cilantro. Truth be told, the sandwich would have been delicious without the chicken which led me to the idea of…
Black Bean Burger
Somewhat following a recipe I saw in Gourmet magazine, I used toasted oats where they called for bread crumbs and in lieu of mayo, I used no-fat sour cream. These burgers were delicious and I can’t help thinking healthier than meat.
1 can black beans rinsed
1 tablespoon no fat sour cream
1/3 cup toasted whole oats
a few toasted walnuts
oregano, cumin, chipolte powder
Pulse half can of beans with sour cream, oats, seasonings. Remove and blend with remaining whole beans. Form burgers (I got 2 from this ratio) and fry in skillet.
Cilantro Dressing: I pulsed a cup of fresh cilantro with olive oil, the juice of 1 lemon, Dijon mustard, S&P.
For presentation: Again, my favorite ciabatta roll toasted and layered with cilantro dressing, piquillo peppers, and blue cheese.
I hope these 3 recipes came across as lip-smacking tasty as they are. What do you think?
16 Comments
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I agree – these are lip-smacking especially that sandwich!
Oh Joan, I always just want to bite my screen every time I visit you. This look insanely good. I love food that have very vibrant color, and of course delicious too.
Cheers,
Elra
They all look delicious Joan but I have never eaten black beans. I have never seen them in Greece. There is an award for you on my blog.
I would add anyone of these dishes to my list of things to try Joan. I love it when healthy is also delicious!!
The photos are fabulous, and I have one up on all your followers….. I had the pleasure of eating two of the black bean recipes……I can almost taste the shrimp, beans and spaghetti squash with that spicy sauce yum..it was so delicious. Forget mayo, catsup and mustard when you can use black beans!
I wanna try those camarones enchilados, they look really good right now. And I agree, beans don’t have to be restricted to a few dishes. It is amazing how versatile those little guys can be
These all look so delicious but I am especially drooling over the camarones! I love black beans – my favorite bean for sure.
Great use of the black beans Joan! My favourite is the camarones with the spaghetti squash.
I’m always looking for new things to do with black beans – thank you for all of the GREAT ideas!
tho I don’t eat shrimp, the dish looks great. now the sandwiches are definitely something i’d tear apart! the red pepper looks amazing.
but you know, red beans just would not work the same!
I would have never thought to use black beans as a spread, very novel and the combos here are quite the colour spectrum!
Yum, I love beans, usually I have them with rice or in a stew.
But also in Cuban cooking we make black eyed pea fritters we call “Bollitos de Carrita”
And in Mexican cooking well “beans and tortilla’s” especially refried.
The really refried thick paste one’s we use as spreads for sandwiches like you did here, usually on a Bolillo roll with refried beans, fresh MExican cheese, avocado, and sour cream. Very taste or in combination with other meats. (I’ll post someday about it)
Beans truly are wonderful and versatile, thanks for sharing some new way’s to enjoy them
i like how you showed a bunch of ways to use this muy versatile side dish. we LOVE black beans!!
i like how you showed a bunch of ways to use this muy versatile side dish. we LOVE black beans!!
All I’ve ever done with Goya Black Bean soup is heat it up, top it with some sour cream and eat it! (And it’s delicious…) Now you given me so many other options. Thanks Joan!
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