Best 7 Black Bean Tart With Chili Crust Recipes

BLACK BEAN TART

Steps:

• In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes., Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack., In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350° for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.

THREE-BEAN CHILI WITH POLENTA CRUST

Steps:

• In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Transfer to an ungreased 11x7-in. baking dish (dish will be full). Place dish on a baking sheet. Arrange polenta slices over top; sprinkle with cheese., Bake, uncovered, at 375° for 30-35 minutes or until bubbly.

BLACK BEAN TART WITH CHILI CRUST

Steps:

• For crust:.
• In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
• Add butter and blend until mixture resembles coarse crumbs.
• Add ice water and blend until incorporated and mixture forms a dough.
• Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
• With a fork, prick entire crust many times.
• Bake crust in middle of oven 20 minutes or until golden.
• Cool crust in pan on wire rack.
• Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
• For filling:.
• In a food processor, puree 1 can beans with sour cream until smooth.
• Season with salt and pepper.
• In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
• Add corn, salt and pepper to taste, and heat throughout.
• Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
• Remove from heat.
• Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
• Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
• Let tart cool in pan on a rack 15 minutes.
• **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
• Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.

SAVORY VEGAN WHITE BEAN TART

Steps:

• Preheat oven to 400 degrees.
• To make the crust put all dry ingredients in a bowl or food processor, mix thoroughly, then add chilled shortening and Earth Balance. Either process or cut fat into dry mixture until pea-sized, then add 2-4 tablespoons ice water until mixture is a solid lump of dough (somewhere between not sticky, not dry but perfectly moldable). Flour a board, roll out dough so that it can cover a 10 inch tart pan. Gently fold in half and place dough in the refrigerator for at least 1/2-1 hour.
• Peel and cut the potato very thinly, placing in ice water and set aside.
• Cut mushrooms and shallots thinly. In a warm wide bottomed pan, heat 3 tablespoons olive oil and add 1 teaspoons sea salt, mushrooms and shallots. Allow the mixture to caramelize on medium-low heat for approximately 10 minutes. Add apple juice and white wine, saute until the mixture is dry, scraping browned remnants into the mixture. Set aside.
• In a small pan, place 3 tablespoons of olive, with thyme, basil and garlic cloves sliced lengthwise. Allow to saute for 3-4 minutes until aromatic and garlic is golden. ***You can substitute fresh herbs: 10 leaves, basil, 2 sprigs thyme (de-twigged!).
• Put 1 tablespoons flour first into a small mixing bowl and add 3 tablespoons warm water slowly, mix until there are no lumps. In the processor add rinsed white beans, tahini, maple/agave, garlic herb oil mixture, vinegar, flour mixture, 1/2 teaspoons salt and lemon juice and process until it is a fine thoroughly acquired paste. Then add chilled potatoes and process until pieces are about pea-sized.
• Add bean mixture to mushroom mixture and mix thoroughly.
• Take the dough, oil tart pan and gently form into crust. Pour in filling, smooth with the back of a spoon and dust with paprika. Bake 40-50 minutes, or until crust and filling are golden on the edges.
• This dish is best served luke-warm, or chilled! Enjoy!

EASY BLACK BEAN CHILI

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
• Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
• Top each serving with remaining ingredients.

GLUTEN-FREE BLACK BEAN CHILI WITH CILANTRO

Steps:

• 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
• Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

BLACK BEAN TART

Steps:

• Crust:.
• Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature.
• Filling:.
• Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes.
• Topping:.
• Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro.
• Enjoy with your favorite chips/crackers!