How To make Black Bean Pesto
8 oz Dried black beans
1 Water
1 Bay leaf
1 Ham hock
2 Jalapeno peppers, seeded
2 cl Garlic
Stems from 1 bunch of -cilantro (fresh coriander) Salt and freshly ground -pepper (optional) 1. Rinse and drain the beans thoroughly. Place them in a large saucepan
or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro. Source: The New Basics Cookbook
How To make Black Bean Pesto's Videos
10 MINUTE Cilantro Lime Avocado Black Bean Salad | QUICK AND HEALTHY VEGAN LUNCH RECIPE
This delicious and healthy vegan lunch recipe saves you both time and money. The ingredients are inexpensive and takes you less than 10 minutes to make! Not only that, but you can feel good eating it knowing it's super delicious AND good for you. Double or triple the recipe to meal prep it for the week. If meal prepping, leave out avocado until ready to eat to avoid browning.
***Black beans and corn kernels are meant to be in mL, not ounces! This is a mistake in the amount shown in the video, but I have corrected the recipe below in the description***
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EQUIPMENT USED:
Chef's Knife:
White Porcelain Serving Bowl:
Small Glass Bowls:
Cutting Board:
Large Glass Mixing/Serving Bowl:
**MY FAVOURITE NEW RECIPE** My ONE-POT Creamy Chickpea Curry 20 MINUTE RECIPE:
CILANTRO LIME AVOCADO BLACK BEAN SALAD RECIPE
INGREDIENTS:
1 540 ml can black beans, rinsed
1 341 ml can corn kernels
1 Roma tomato, diced
1/3 cup red onion, diced
1 jalapeño, ribs and seeds removed, finely diced
2 medium avocados, pitted, peeled and diced
1-2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste
METHOD:
1. Place all ingredients except the avocado into a large bowl and mix well.
2. Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.
3. Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.
*RECIPE CURATED BY SPICE & SUGAR*
**ALL CONTENT IS MY OWN**
Vegan Pesto Pasta with White Beans | Forks Over Knives
Vegan Pesto Pasta with White Beans - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
12 ounces whole-grain spaghetti, cooked according to package directions, drained (reserving ½ cup of the cooking liquid), and kept warm
1 cup Basil Pesto (
2 cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed
DIRECTIONS:
Place the cooked spaghetti in a large bowl and add the pesto. Stir well, adding enough of the reserved cooking liquid to achieve a creamy sauce. Add the beans and toss well.
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Crispy Mushrooms With Black Bean Spaghetti and Homemade Pesto!
Crunchy Vitamin D rich chanterelles/yellowfoots with black bean spaghetti (could be replaced with for example whole-wheat pasta) and homemade pesto!
Homemade pesto ingredients:
200 grams almonds.
The juice from one lemon.
2 cloves of garlic
A big bunch of fresh basil.
50 to 200 grams feta cheese depending on how much you love cheese.
Music: Bensound.com
1000% ITALIAN: How to make Pasta with black kale pesto, green beans n potatoes//by Conscious Rebhell
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Do you remember last week black kale pesto?
Here is how you can use it for an out of the world pasta!
// INGREDIENTS (for 2 people):
- 200 gr of green beans;
- 1 medium potato;
- pesto for 2; (check my last week video for the easy recipe: );
- 1 tbsp of coarse salt (for the pasta water);
- 200 gr of fettuccine (mine usually cook in 9 minutes);
- 2 tbsp of extra virgin olive oil;
- some vegan Parmesan (here is the recipe: )
// Here you can find my recipe: (English and Italian):
recipe coming soon!
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Spicy Black Bean Dip Recipe
This spicy black bean dip is great on chips or loaded onto warm tostada shells with lettuce and tomatoes for a more substantial snack. Cilantro, garlic, onion, and jalapeños combine with the beans in a food processor for the perfect texture.
#recipes #beandip #appetizers
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Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour