What you can do with beans? Everything. Ask whoever you want.
Spreads made of beans are the least shocking things (amongst them „vegan lard” which is a sore point for many). I have on a blog sausages made of beans, and meatballs, and pate. And I’ve seen recipes for mayonnaise or bread. Milk bean – especially of black beans, although it requires a bit more work than milk from grains or nuts, it’s a great one.
Beans are made for everything.
Beans sweet it is not a novel invention.
Just look at this – in the days of the communist regime in Poland (PRL time), when almonds were rarity and very pricey, almond paste (marzipan) was made of beans. You can find a lot of recipes for cakes with beans.
And, of course, we have Asian sweet bean paste – anko – Japanese red bean paste; tianmianjiang – Chinese paste of fermented soy beans; shiro an – Japanese pasta with white beans.
In the face of these facts, chocolate mousse with black beans is something absolutely ordinary. 🙂
Black beans are a good source of B vitamins, folic acid and minerals – copper, calcium, potassium, zinc. Eat beans for fiber and omega fats.
Black beans contain a lot of iron. You can improve the absorption of iron by pairing black beans with red peppers (or other source of vitamin C).
As you probably know, the darker the color of the vegetables, the more flavonoids it contains. Black beans contains eight different compounds, of which three are anthocyanins – they have antioxidant function, fight free radicals and protect the body from aging and degeneration. Apparently also black beans reduces the risk of cancer.
Remember to soak the beans before cooking – min. 6 hours, preferably overnight. Cook them a little longer than white ones, around 2 hours.
We can also buy ready-made canned beans. I think that I saw bio black beans in glass jars… But I’m not really sure and I have no way to check it now.
To the beans we add a good dark chocolate, carob and orange syrup. Trust me, it will be delicious.
Ingredients:
40 dag of cooked black beans
6 – 8 tablespoons orange syrup (maple, pine or honey)
4 tablespoons of carob
1 tablet of dark chocolate
pinch of salt
Preparation:
- Melt the chocolate in a water bath.
- Remeber to soak beans overnight. Then rinse them and cook, around 2 hours, till soft.
- Cooked beans, melted chocolate, syrup, carob and salt translate into a blender.
- Blend until smooth – it may take a few minutes.
- Try and, if mousse isn’t sweet enough, add a little more syrup. I like dark, dark chocolate, so this mousse can be not sweet enough for most people.
- Ready mousse translate into jars/cups and leave in the fridge for min. 1 hour.
Bon Appetit!
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