BEANS FOR THE “BOWL” AND BEYOND

I am a fool for black beans and think they are particularly great in the winter. Full of protein, they are a nutritional powerhouse and look gorgeous when garnished with avocados, tomatoes and oranges. These two recipes would certainly lend themselves to Super Bowl watching - and, of course, beyond. (Oscars, anyone?)

SOUTHWESTERN BLACK BEAN CAKES WITH GUACAMOLE

(makes 8 patties - generously serves 4 as a meal)

4 slices whole wheat or white bread, torn

6 tablespoons fresh cilantro leaves (or flat-leaf parsley)

4 cloves garlic

2 (15-ounce) cans black beans, rinsed and drained

1 (7-ounce) can chipotle peppers in adobo sauce*

2 teaspoons ground cumin

2 large eggs, beaten

1 medium-sized ripe avocado, seeded and peeled

2 tablespoons lime juice

2 small plum tomatoes, cut into wedges

Orange wedges

Purchased baked tortilla chips

*reserve remaining peppers and sauce for another use. They are great in scrambled eggs with crumbled tortilla chips for breakfast.

Place torn bread in a food processor bowl or blender container. Cover and process (or blend) until bread resembles coarse crumbs. Transfer crumbs to a large bowl and set aside.

Place cilantro (or parsley) and garlic in the food processor bowl or blender. Cover and process until finely chopped. Add all the beans, 2 of the chipotle peppers, 2 to 3 teaspoons of the adobo sauce and the cumin. (Reserve remaining peppers and sauce for another use.)

Process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from the sides of the bowl.

Add bean mixture to the bread crumbs; then add the eggs, mix well and shape into 8 (1/2-inch-thick) patties. Grill patties on a lightly greased preheated indoor grill pan (or large skillet) over medium heat for 8 to 10 minutes, turning once, until patties are heated through.

Meanwhile, for the guacamole, mash the avocado in a small bowl and stir in lime juice. Add salt and pepper to taste.

Top patties with a dollop of guacamole and serve on a bed of tortilla chips. Garnish the plates with tomato and orange wedges.

BEEF AND BLACK BEAN SLIDERS (serves 4; 2 sliders each)

1/4 cup canned black beans, rinsed and drained*

2 tablespoons olive oil, divided

1 teaspoon garlic powder

Salt and freshly ground black pepper

1/2 pound ground chuck

1 tablespoon Dijon mustard

8 mini-hamburger buns

*Use remaining beans in a salad or salsa.

In a medium bowl, mash 1/4 cup black beans, 1 tablespoon olive oil and the garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground chuck. Season liberally with salt and pepper. Divide the mixture into 8 equally-portioned little patties. Using a pastry brush, lightly coat the outside of the patties with mustard.

Lightly brush a preheated grill pan with some of the oil and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Slice the mini buns in half, brush with remaining oil. Place the buns on the grill until nicely toasted with grill marks. Serve the sliders topped with coleslaw or grated cheddar and sliced tomatoes. A green salad is also nice with these.