What can I do with two cups of slightly overcooked black beans?

[bannanabette]

they're slightly mushy because I cooked them too long. I made some for a turkey and black bean with fermented black bean sauce thing, but there were too many so I have 2 cups left over.

[Tangwystl]

Sounds like they'd make good refried bean? But I've never made them from scratch before so don't ask me for a recipe. :)

[Kathy]

they're slightly mushy because I cooked them too long. I made some for a turkey and black bean with fermented black bean sauce thing, but there were too many so I have 2 cups left over.

What about adding some sauteed garlic and onion, spices (cumin, chiles of some sort, maybe a bit of oregano), and broth, and making some black bean soup?

[Nicke]

Whir them in the food processor with some garlic, cumin, cilantro, and lime? Or garlic, roasted red pepper, and EVOO?

[Tangwystl]

that sounds good! nft

[Bonny]

Ooo I have a good recipe for a Tamale pie, where you fork-mash a can of beans, among other things. It's a Moosewood recipe -- I can post it tomorrow if you;d like it.

[ecilA]

saute some onions in olive oil, when almost soft add some minced garlic and when the onions are slightly brown (and the garlic done to your liking) put in some cumin and stir it around a little then remove that from the heat.

mash your beans well(adding cooking water if you have it and need more liquid for the right consistancy) and add the onion mix, a little hot sauce, a couple of tsp of vinegar and salt to taste.

Bean dip! (yummy bean dip imo)

[bannanabette]

Ooo I have a good recipe for a Tamale pie, where you fork-mash a can of beans, among other things. It's a Moosewood recipe -- I can post it tomorrow if you;d like it.

Yes, please!

[bannanabette]

Thanks guys! These are great ideas! I think I might try the refried beans with them, but I run into this problem a lot :)

[Bonny]

1 3/4 c pinto beans w juice (15 ounce can)
1/2 c fresh or frozen corn kernels
1/2 c salsa
1 tsp cumin
1/2 tsp oregano
1/4 tsp salt
12 ounces prepared polenta (I use homemade - 3 c water/1 c cornmeal, spread it into the skillet and prebaked it for a while)
2-3 tbsp chopped fresh cilantro (I used dried)
1 c grated sharp cheddar cheese

Preheat oven to 350

Lightly oil a 10 inch cast iron skillet or 11 inch baking dish. Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano and salt and mix thoroughly. Set aside.

Slice 12 ounces of the packaged polenta roll into 1/4 inch thick rounds (refrigerate the remainder for another use). Arrange the rounds in the prepared skillet or baking dish, slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle on the cilantro ane top with the grated cheese.

Cover and bake for 15 minutes, and then uncover and bake for about 15 minutes more, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for 2 - 3 minutes. Let sit for 10 minutes before serving.

[bannanabette]

1 3/4 c pinto beans w juice (15 ounce can)
1/2 c fresh or frozen corn kernels
1/2 c salsa
1 tsp cumin
1/2 tsp oregano
1/4 tsp salt
12 ounces prepared polenta (I use homemade - 3 c water/1 c cornmeal, spread it into the skillet and prebaked it for a while)
2-3 tbsp chopped fresh cilantro (I used dried)
1 c grated sharp cheddar cheese

Preheat oven to 350

Lightly oil a 10 inch cast iron skillet or 11 inch baking dish. Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano and salt and mix thoroughly. Set aside.

Slice 12 ounces of the packaged polenta roll into 1/4 inch thick rounds (refrigerate the remainder for another use). Arrange the rounds in the prepared skillet or baking dish, slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle on the cilantro ane top with the grated cheese.

Cover and bake for 15 minutes, and then uncover and bake for about 15 minutes more, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for 2 - 3 minutes. Let sit for 10 minutes before serving.

Mmm, that sounds good! Thank you for posting it!