Babs Black Bean Grilled Cheese Sandwich Recipes

Steps:

• Sandwich prep:.
• Heat griddle or other skillet to medium heat.
• Lightly spread butter or margarine on all 8 slices of bread, one side only.
• Place black beans on several layers of paper towels and pat them dry.
• Cut pepper jack cheese into medium-thick slices as you would for a grilled cheese sandwich. You will need enough slices to make your required number of sandwiches.
• Have your chopped onions handy.
• To build your sandwich:.
• Make grilled cheese sandwich as you normally would -- but add black beans and purple onions in with the cheese.
• Grill on each side until golden brown and check to see that the cheese is nicely melted on the inside.
• ENJOY!

Steps:

• Preheat the broiler. Place the tomatoes on a baking sheet, season with salt and pepper and broil until the edges brown slightly, 5 to 10 minutes. Transfer the tomatoes to a plate.
• Place the toasted bread on the baking sheet and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions. Broil until golden and bubbly, about 3 minutes.

Steps:

• Spread beans onto 4 bread slices. Top each with 1 Singles and 1 tomato slice. Cover with remaining Singles and bread slices to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 4 min. on each side or until sandwiches are golden brown on both sides and Singles are melted. Cool 2 min. before cutting in half.

Steps:

• Preheat a broiler.
• Drain the beans in a colander set over a bowl. Save the bean liquid.
• Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
• Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
• Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
• Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Steps:

• Blend all ingredients except bread and butter in a medium bowl.
• Butter one side of each slice of bread.
• Put sandwiches together using about 1/2 cup of filling each.
• Place buttered side of bread on the outside of sandwich.
• Toast on griddle or in skillet until a deep golden brown. Make sure you cook this slowly over low to med-low heat, so that the inside has a chance to melt before the outside gets too done. Kick up the heat when it gets going.
• *Depending on the size of your bread, this makes 6-10 sandwiches.