Black Bean Black Olive And Mushroom Stuffing Recipes

BLACK BEAN-MUSHROOM HAPPY

Steps:

• Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
• Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
• When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.

OLIVE-STUFFED SKIRT STEAKS WITH BLACK BEAN SAUCE

Steps:

• Mix the garlic paste in a bowl with the ground annato seeds. Blend in 2 tablespoons of the olive oil until smooth paste is formed. Add the 1/2 teaspoon of salt. Spread the paste evenly over the skirt steaks, making sure that all sides are painted. Marinate the steaks and refrigerate for at least 8 hours.
• Place the remaining tablespoon of olive oil in a very large, heavy saucepan or heavy dutch oven. Over medium high heat, add the minced onion and the chopped green pepper. Saute for about 5 minutes, stirring, or until the onions and peppers are just starting to brown. Turn heat to low. Add the ground cumin and stir well. Saute for 1 minute. Turn heat to high and add the black turtle beans. Stir well. Add 3 cups of water and bring to the boil as quickly as possible. Reduce heat to a very slow simmer and cook, partially covered, until the black beans are just tender. This will take no more than an hour and 15 minutes. Strain the beans, reserving both the beans and the bean stock. Season the bean stock with salt and pepper; you should have about 1 cup.
• When ready to serve, prepare a hot charcoal fire. Place the skirt steaks on the fire and cook, turning once, until crusty on the outside, rare on the inside (about 6 minutes). Alternatively, you could sear the steaks in a heavy, cast-iron skillet that has been heated for 10 minutes over very high heat. When steaks are done, using a very sharp knife, cut each steak horizontally, leaving the steaks attached along one long side (this is like butterflying them).
• Stuff the steaks: Lay out 2 tablespoons of finely chopped parsley along one flap of each steak. Pit and halve the olives and lay out 4 olives over the parsley on each steak. Sprinkle with the dried oregano. Finally, divide the shredded lettuce among the four steaks, placing the shreds over the olives and parsley. Cover the stuffing with the upper flap of skirt steak.
• With a cheese cutter, cut the Monterey Jack into 24 thin strips, each one about 1 1/2" by 4". Overlap 6 slices of the cheese over each stuffed skirt steak, placing the long side of the cheese perpendicular to the long side of the steak. Place each steak on an oven-proof dinner plate and place the plates under a broiler for about 30 seconds, or until the cheese has melted.
• Finish the sauce: In a clean saucepan, melt the butter over medium-high heat. Add the flour and cook for 2 minutes, stirring, until the roux has begun to darken. Add 1 cup of the reserved bean stock, stirring well to blend. Bring to the boil and add 2 tablespoons of the reserved black beans (serve the rest of the beans as a side dish, or reserve for another use). Season well with salt and pepper.
• Divide the sauce among the four dinner plates; each plate should have sauce on two sides of the steak. Garnish the melted cheese and the sauce with a little finely chopped parsley.

BLINDOG'S STUFFED MUSHROOMS

Steps:

• Preheat a grill.
• Brush the outside of the mushrooms with olive oil and sprinkle all over with the rub.
• In a saute pan, brown the burger and sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well.
• Spoon the mixture into mushrooms and grill until mushrooms are tender.

BLACK BEAN, MUSHROOM, & AVOCADO BREAKFAST SCRAMBLE

Steps:

• Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
• Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
• Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
• Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.

BLACK BEANS WITH PEPPERS AND MUSHROOMS

Steps:

• Heat oil in a heavy non-reactive saucepan over medium heat.
• Add next 4 ingredients and saute 4-5 minutes or until onion begins to soften.
• Stir in remaining ingredients, EXCEPT beans, cilantro and salsa.
• Bring to a boil.
• Reduce heat to medium-low and simmer 5-7 minutes, stirring frequently until mixture is thickened.
• Stir in beans and cook another 3 minutes until beans are heated throughout.
• Sprinkle with cilantro.
• Serve with Salsa.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
• Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
• Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

STUFFED BLACK MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop.
• Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
• Mix the breadcrumbs, parsley, herbs and cheese together.
• Add the wine and melted butter to the saucepan, then add the dry ingredients.
• Season to taste with salt and pepper.
• Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
• Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
• Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

BLACK BEAN AND MUSHROOM BURGERS

Steps:

• Get your grill going with a medium-hot fire.
• Lightly oil a vegetable grill rack and put it in place.
• Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
• Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
• Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
• Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
• Form into patties.
• Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
• Grill until crisp and heated through, about 5 minutes per side.
• Serve. Salsa makes a great condiment for these burgers!

MUSHROOM AND BLACK BEAN BURRITOS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
• Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS

Steps:

• In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
• Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
• Stir in the chili powder and salt.
• Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
• Meanwhile, preheat the oven to 350º F.
• To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
• Boil the peppers for 5 minutes, and then drain them.
• When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
• Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
• Remove from oven; garnish with cilantro, and serve.

BLACK BEAN AND OLIVE SOUP

Steps:

• Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
• To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
• While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
• When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
• Stir in the vinegar 5 minutes before serving.

BLACK BEAN SLIDERS

Steps:

• Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.
• Heat oven to 350°F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.
• Meanwhile, in medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook onion in oil 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.
• In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.
• In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.
• Split buns in half. On each bun bottom, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with bun tops.