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Getting Creative with the Quarantine Canned Beans

We are settling into a routine of trying to be really creative with what we have on hand as we try to avoid grocery shopping more than once every couple of weeks. If your pantry looks like mine, you might have a lot of canned beans still filling the shelves. We remembered these great Black Bean Brownies we love to make and thought we’d do this for our Saturday Livestream cook-along on Facebook. We also happen to have a lot of mangoes ripening on the counter, and what better chance to use these for this bean themed class and make some fresh mango salsa!? If you do not have mangoes, substitute peaches or pineapple (canned or fresh will work), avocado, or leave it out and add a salsa you have on hand to add some more substance to the mix. Lots of flexibility here.


A reminder this class will air live if you want to share the experience with us, on Saturday, April 18th at 10am PST on the Tiny Onion Cooking School Facebook page. And these are all offered free, though we’d happily accept donations via our Venmo or Paypal links on the Classes page of this site.

Recipes so you can prep ahead and join in...


Black Bean Brownies

15 oz black beans (drained and rinsed)

1 1/2 cup maple syrup or honey

1 egg or 2 Tablespoons ground flax seeds plus 1 Tablespoon water

1/2 cup cocoa powder

1 teaspoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup plus a Tablespoon flour of your choice...


1 cup chocolate chips


Set oven to 350 degrees and line an 8x8 inch baking dish with parchment.

In a food processor, blend the black beans and the syrup or honey until it is smooth.

Add each ingredient, except the chocolate chips, and then pulse the processor until it comes together.

Using a spatula, scrape the mixture into the prepared baking dish and then smooth the surface flat, sprinkle the chocolate chips over the top, then bake for about 25-35 minutes, until they are firm. You will want to let these cool a bit before slicing them.

These are great with other additions like nuts or chopped dried fruit.


Mango Black Bean Salsa

1 mango, peeled and sliced in cubes or diced (or canned pineapple or peaches...whatever you have)

1/2 chopped red onion

1 can of black beans, drained and rinsed

Fresh cilantro, if you want

juice of 1 lime

1 teaspoon salt


Optional additions:

Chopped tomatoes, corn (fresh, canned, or frozen), salsa, garlic or jalapeños, avocado.


Add everything to a bowl and mix to combine. Best made ahead so it can all marinate. Serve with chips, on fish tacos, with any grilled meat.

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