175 black bean sauce recipes

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.