A few weeks ago, I ran into Anna Marie Johnson in the Ekstrom Staff Lounge. She was heating up her lunch, which looked and smelled awfully good to me. I asked her what she had and she said it was Black Bean and Vegetable Hash. I asked her to give me the recipe and she did. Here are two recipes that use beans as their main ingredients. If you love beans, you will love these recipes! Thanks to Anna Marie for sharing with us!

Spicy Black Bean Cakes
serves 6
Using instant black beans in this dish makes the preparation as quick and easy as can be.

• Nonstick cooking spray
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon water
• 3 large scallions (green and white parts), sliced
• One 4-ounce can diced green chilies, with liquid
• 4 plum tomatoes, peeled, seeded and diced
• 2 tablespoons chunky salsa
• One 7-ounce box instant black beans (available in natural food stores)
• 1 cup boiling water
• 1 to 3 tablespoons vegetable oil
• Optional garnishes: shredded lettuce, diced tomatoes, shredded cheddar cheese, low-fat sour cream or yogurt, and sliced black olives

Lightly spray a heavy skillet with nonstick cooking spray, and cook the onion and garlic in 1-tablespoon water over medium-high heart, stirring, until the water evaporates and the vegetables begin to brown. Toss in the scallions, chilies with liquid, tomatoes and salsa. Mix well and remove from heat.

Add the beans and 1-cup boiling water to the skillet. Mix well, scraping the mixture from the bottom of the skillet. Let sit until the beans have absorbed the liquid and become smooth like refried beans, about 10 minutes. Form into 6 patties.

In another skillet, heat the oil over high heat and add the patties. Lower the heat and cook until crisp on one side turn and cook the other side. Place the patties on individual plates. If desired, add garnishes of choice.

Black Bean-and-Vegetable Hash
serves 2

Made with dehydrated flavorings and instant beans, this dish is simple to make. You even can make it on the trail. Serve it is as is or spoon it into pita bread.

• 2 ½ cups water
• ¼ cup dehydrated onion
• 2 tablespoons dehydrated garlic
• 2 tablespoons dehydrated mixed vegetables (available in a camping supply store)
• Pinch cayenne pepper
• ½ teaspoon chili powder
• One 7-ounce package instant black beans or instant pinto beans
• 1 tablespoon grated Parmesan cheese

Bring the water, onion, garlic and vegetables to a boil. Lower the heat and simmer 2 to 3 minutes. Remove from the heat. Add the remaining ingredients except the cheese. Mix well, cover and let sit 5 minutes. Sprinkle with cheese before serving.

Source: Vegetarian Times & Moll, Lucy. Vegetarian Times Complete Cookbook (1995). New York: Macmillan, p. 264.

An added note…
If any of you good folks out there in the libraries are planning to run the Mini-Marathon/Triple Crown, please let me know. I would like to do an article on those of us who are planning to run races this spring. Contact me at either: maabbo01@gwise.louisville.edu or 852-8719.

–Alice Abbott-Moore