Black-eye beans are cream beans with a black ‘eye’ in the centre. As well as being good in stews and casseroles, these are particularly good added to a vegan shepherd’s pie. You can also use them to make your own refried beans (some brands in stores contain lard).
This black bean burger (ElaVegan) is a high-protein American-style feast. This simple recipe combines tinned beans with oats, tomato paste, sunflower seeds, garlic, onion and soy sauce for a delicious supper served on a bun with sliced salad vegetables, lettuce and sauce.
Once opened, transfer leftover tinned beans to an airtight container, and store in the fridge for up to 3 days. Don’t keep leftover beans stored in the tin (food poisoning hazard). Before cooking, read up on food safety for people and pets.
These vegan meatballs (Ela Vegan) replicate a traditional Swedish recipe, a country where meatballs are more popular even than here. Made from oats, black beans and plant cream, they are served in a homemade curry sauce, ideal to serve alongside any meat, or add to casseroles. If you don’t have a food processor, you can still make them using a potato masher.
Some cooks even use them to make black bean brownies (ElaVegan). Not only are these brownies lovely with a glass of plant milk, but they are high in protein too.
