Black Bean Brownies with Peanut Butter Swirl:

Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes

Yield: Makes 12-16 Brownies

Black Bean Brownie Ingredients:

• 1 Can Black Beans (540 mL)
• 1 Egg
• 1/4 Cup Eggwhites (or 3 Eggs in total)
• 1/3 Cup Pumpkin Puree (or unsweetened apple sauce)
• 1/2 Cup Natural Cocoa Powder
• 1/4 Tsp Sea Salt
• 2 Tsp Vanilla Extract
• 1/4 Cup All Natural Pure Coconut Sap Sugar (or 1/4 Cup Agave, Honey or Maple Syrup)
• 2 Tbsp Maple Syrup
• 1 1/2 Tsp Instant Coffee
• 1 Tsp Baking Powder
• 1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

• 1/3 Cup Peanut Butter
• 1 Tbsp Agave (Maple Syrup, Stevia or Honey)
• Pinch of Salt
• Dash of Vanilla Extract

Directions:

1. Pre-heat your oven to 350 F.
2. Place all black bean brownie ingredients into your food processor and blend until smooth.
3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
4. Evenly spread batter into baking dish.
5. On your stove-top melt peanut butter swirl ingredients and mix.
6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
7. Pull a knife back and forth through the batter creating your swirls.
8. Place in the oven and bake for 30-40 minutes.
9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
12. Gently cut brownies, serve and enjoy!
13. To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.

Source:  http://www.damyhealth.com/2012/05/black-bean-brownies-with-peanut-butter-swirl/

Wild Rice Black Bean Salad: (Alternately titled "Creative Use for Black Beans #4)

My friend Amy gave me this recipe on Facebook, and it's a winner!  Incredibly easy, very tasty, and very healthy.  I found that I might want to add a bit more dressing next time (maybe especially the vinegar?), and more jalapeno as well.  I also needed to cook the wild rice about 10 minutes longer than stated in the recipe, but that could be because of the brand/type of rice I used.

Wild Rice Black Bean Salad:

One of my favorite summer salads to make!  This is a great gluten free dish to prepare if you or a friend needs that!

1 cup uncooked wild rice

2 3/4 cup chicken broth

2 shallots, diced (I have used a few Tbsp diced onions if I don't have shollots)

Combine ingredients, bring to a boil, cover and reduce to simmer about 45 minutes.  Drain any excess liquid

Salad:

Prepared wild rice

3 peppers diced (I use 1 of each  red, yellow, and oragne)

1 jalapeno, chopped (I rarely put this in since I don't usually have any on hand)

1 can black beans, drained and rinsed

5 green onions, sliced

2 Tbsp fresh cilantro or parsley 

Dressing:

1 Tbsp Dijon Mustard

1/4 cup white wine vinegar

1/4 cup olive oil

1 tsp chili powder

4 drops tobasco sauce

1 clove garlic, minced

1 Tbsp sugar

1 tsp dried thyme leaves

pepper, to taste

Combine salad ingredients, mix dressing ingredients together and pour on top and mix together.  Enjoy!