Black beans are hearty, flavorful and oh-so versatile. While I adore them as a soup, I was craving something a bit more robust, and something that would become part of a layered dish.
The bottom would be a rice of some sort. Now, I was initially thinking along the lines of rice cooked in a tomato juice broth with achiote. But then, that would be awfully similar to the beans themselves. So, aha!!! Mango sticky rice!
Next would be the black beans. Your follow-up layers could be a host of choices. A sautéed mixture of vegetables, a thick cashew cream, guacamole, salsa, vegan cheese. Top with vegan sour cream and cilantro. Be creative.
Make extra beans. They freeze well.
Puree them, and you have a great dip for crackers or veggies.
Use them as a base for tacos, burritos, stuffed inside an empanada or tamale. Thin them out with a touch of chickenless broth and toss them with some pasta and mixed garden vegetables for a delightful and delicious entrée.
Thin them out, add veggies, and you have black bean soup.
Make them on Sunday and you can refashion them several times throughout the week so that you have a completely different dish with little to no effort.