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Black Bean Brownies, Spicy Black Bean Soup and Cuban Black Beans

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Black Bean Brownies

2 sprays cooking spray, flour-variety recommended
1/2 cup canned black beans, rinsed and drained
1/4 cup black coffee, strong
1/2 cup unsalted butter
4 oz bittersweet chocolate
4 large eggs
1 1/4 cups sugar
1 tsp vanilla extract
1/8 tsp table salt
1 cup all-purpose flour

Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil and coat foil with cooking spray.

In a blender or mini food processor, process beans with coffee until smooth; set aside.

In a double boiler over very low heat, melt butter and chocolate.

Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.

Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve. Yields 1 piece per serving.

Spicy Black Bean Soup


1 spray(s) cooking spray

1 medium uncooked onion(s), finely chopped

4 clove(s) (medium) garlic clove(s), minced

45 oz canned black beans, undrained, divided (three 15 oz cans)

1/2 tsp red pepper flakes, or to taste

1 tsp ground cumin

14 1/2 oz fat-free chicken broth, or vegetable broth

10 oz canned tomatoes with green chilis

11 oz canned yellow corn, drained


• Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

• Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

• Place second can of beans and broth in blender and puree until smooth; add to stockpot.

• Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Cuban Black Beans And Rice


2 1/2 cup(s) water, divided

1 cup(s) uncooked white rice, long grain-variety

2 tsp olive oil

1 3/4 cup(s) (sliced) uncooked red onion(s), chopped, divided

1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)

1 1/2 Tbsp minced garlic

1 tsp ground cumin

1 tsp dried oregano

31 oz canned black beans, two 15.5 oz cans (undrained)

1 tsp table salt, or to taste

1 Tbsp red wine vinegar

2/3 cup(s) cilantro, fresh, chopped, divided

1 medium fresh lime(s), cut into 6 wedges


• In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.

• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

• Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.

• To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

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