If you give an Andrea some Black Beans…

I think I just had my first official “If you give a mouse a cookie” 2-day event. What do I mean by this? This past weekend I was on a quest to use up a few more cans of my costco black bean collection when I remembered seeing a recipe for black bean brownies a loooooong time ago. Black Beans? and Brownies? Sounds interesting enough to try.

So I ended up trying this black bean recipe (which was sensational) but I was left with 1/2can of black beans. Dontcha hate that? When you have a 1/2c of black beans just hanging out in the fridge, screaming to be used. What to do with this? How about try a black bean mango quinoa salad (recipe to come in the future)! This recipe was also delicious, but a new problem arose — cilantro — and a lot of it. Cilantro is only 99cents for a big bunch but I find it really annoying when you buy a bunch in order to use a tablespoon. Not wanting to waste the 44.5cents worth of cilantro, I decided to make some salsa. Unfortunately, the salsa recipe required lime, and it fell short of using up all of my cilantro. This lime-cilantro predicament led me to make my second quinoa salad of the week, quinoa edamame salad.

Essentially in 2 days this was the progression: canned black beans–> black bean brownies –> leftover black beans –> black bean mango quinoa salad –> leftover cilantro–> salsa –> leftover lime –> quinoa edamame salad… I also made whole wheat pita bread but I can’t quite figure out how that fits in with the rest of my creations.

In conclusion, don’t buy me an ingredient. It will lead to a really messy kitchen.

I will eventually share all the recipes I mentioned above, but for today I will just share the black bean brownies. Sounds intriguing, right? They taste pretty darn good too.

Black Bean Brownies
Recipe courtesy of: Amy Bites

1 (15.5 oz.) can black beans, rinsed and drained
3/4C sugar (I substituted agave)
1/4C cocoa powder
1 pinch salt
3 eggs
2T canola oil
1tsp vanilla
2-3tsp instant coffee
1/4 cup walnuts, chopped (optional)
1/3 cup semisweet chocolate chips (optional)

Preheat oven to 350. In food processor, combine black beans, sugar, cocoa powder, salt and process until you have a bean paste. I added the vanilla and canola oil to my food processor in order to make sure I was able to really finely grind the beans. Add coffee, eggs, and walnuts/chips. Stir to combine. Pour into 8x8inch pan lightly sprayed with cooking spray…or lined with parchment paper if your THAT type of baker. Bake for 30minutes. Allow to cool. Refridgerate for best results — they cut/taste better when cold.

Enjoy!

Also, don’t tell your friends/family about the beans until they have eaten a good 10-20 brownies. No one knows there are beans in the recipe until you tell them — then everybody can really taste/smell/feel/hear/sense the beans.

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