how about a bean soup with an avocado cream/puree dollop on top with a simple tossed salad? sounds tasty to me!

how about guac and bean hummus for some tv-noshing dips? serve w/tortillas and flatbread.

i have no idea what to do with the lettuce. make a salad. :)

Make these black bean & corn flautas (link on my initials - they are so easy and yummy), serve on bed of lettuce & slivers or cubed avocado.

how about a sandwich? puree the beans with some spices and spread on bread, top with lettuce, sliced avocados and red onion.

This might be a little far out, but rice and bean sushi rolls?

I'm gonna channle Marcel "Astro Boy" Vigneron from Top Chef 2 again this week. (Last week I offered the Coconut Gelee with Mango Mousse).

My recipe:

Creamy Bean Soup with Avocado Whip and Shot of Lettuce Juice:

For the beans:

Combine the cans of beans with chicken stock, bay leaves, 1/2 an onion, couple cloves of garlic, grated carrots and simmer until the stock is reduced.

Then remove the bay leaves and strain out the bean, but reserve the liquid. Blend the beans in a food processor to a puree with some heavy cream, salt and pepper. Add enough of the reserved liquid to make a thick creamy soup.

Take the avocado and whip them either with some heavy cream or maybe some gelatin dissolved in warm water and whip into an airy mousse. Serve the soup with a large dollop of the avocado mousse.

For the lettuce, combine in a juicer with some carrots for a nice, refreshing Lettuce & Carrot juice chaser for your soup.

Ooops - forgot to add - throw in some diced tomatoes into the bowl of soup along with the Avocado Whip dollop for some cool contrast to the soup.

Piece of cake. Well, not cake.

Dice the avocados, drain the beans, toss them both with the lettuce and a squirt of lime juice (or wine vinegar). Boo-Yah!

you could even add the candied ginger to either a salad or a soup. wasabi peas would go well in a salad too.

In salad bowl, start with 1 T Dijon mustard, 1/3 cup red wine vinegar, 2/3 c olive oil & 1 crushed & minced garlic clove. Add a handful of cooked green beans, cut into 1" lengths, 1/2 a red onion sliced thinly, half a large red pepper, sliced, and one can each white and black beans, drained and rinsed. Add bagel chips if desired. Toss and serve.
In each serving bowl, start with some lettuce, add bean salad then sliced avocado on top.

Brazilian Black Beans with a Guac Twist:

Saute onions and garlic in a saucepan, add can of black beans, simmer until bean liquid turns grey. Salt to taste.

Slice avocados in half, de-pit. Scrape out flesh and save the rinds. You can mix the flesh with sour cream or whatever you usually do to make guac. Or you can just whip up the flesh as it is, maybe add a squirt of lime juice.

When the beans are done, let them cool a tad, serve them in the emptied quac rinds (as bowls) and put a dollop of guac on top.

Bean Salad:

Empty out the can of GN beans, rinse. Wash and medium chop your red lettuce. Toss together. Add your favorite vinegar and olive oil, fresh ground black pepper and salt to taste. Chill and serve.

Let me know if you like these.

tt, i made your flautas tonight, they were very good. HOW do you keep the corn tortillas from cracking? cool filling, or cold filling? mine cracked like the dessert as soon as i filled them. gr.