Einstein's Monkey

Apple Walnut Barbeque Beans

Makes 4 - 1/2 cup servings

• 1 cup Granny Smith apples, peeled and diced
• 1/2 cup coarsely chopped walnuts
• 1/2 cup diced yellow onion
• 1 tbs. butter
• 1-15oz can small white beans, undrained
• 3/4 cup of your favorite BBQ Sauce - Original,  Hot, whatever suites you!
• 2 tbs. brown sugar
• 1/2 cup applesauce

Sauté apples, onions and walnuts in butter for about 2 minutes. Add beans, BBQ Sauce, brown sugar, applesauce and salt. Simmer for 15 minutes stirring frequently.

Marinated Black Beans

makes 8 1/2 cup servings

• 2 slices bacon, chopped
• ¼ cup finely chopped yellow onions
• 2 teaspoons minced garlic
• 1 bay leaf
• 1 cup dry black beans, picked over, rinsed in cool water and drained (or 2 cups cooked beans)
• 3 cups water
• 1 ½ cups finely chopped, seeded ripe tomatoes
• 1 cup finely chopped red bell peppers
• ½ cup finely chopped yellow bell peppers
• ½ cup fresh orange juice
• ¼ cup fresh lemon juice
• ¼ cup fresh lime juice
• ½ cup minced fresh cilantro
• ¼ cup finely chopped red onions
• ½ cup olive oil
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Fry the bacon in a medium saucepan over medium-high heat and cook, stirring, until golden brown, about 4 minutes. Add the onions and cook, stirring, for 1 minute. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the black beans and water and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, but still firm, about 50 minutes. Remove from the heat. Combine the remaining ingredients in a large bowl. Add the cooked beans and stir well to mix. Cover and chill for at least 3 hours before serving. The beans can be prepared up to 1 day in advance, and kept refrigerated until ready to serve.

Spicy Rice and Black Bean Salad Recipe

• 2 c. vegetable broth or water
• 1 c. rice
• 1 T. white wine vinegar
• 2 T. extra-virgin olive oil
• 1/4 t. chili powder
• 2 cloves garlic, minced
• 1/2 t. thyme
• 1/2 t. oregano
• 1/2 t. Dijon mustard
• 1 c. black beans, cooked or canned
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 1 jalapeno, seeded and minced
• 2 T. fresh cilantro, chopped
• 2 scallions, thinly sliced

To make this black bean salad, cook the rice in broth or water until done. In the meantime, combine the next 7 ingredients in a bowl and whisk well. Toss the cooked rice with the black beans and peppers and then with the dressing. Chill the black bean and rice salad for an hour or longer, then add the cilantro and scallions.