One ingredient five ways: Black beans

BLACK BEAN DIP
Combine 11/2 cups black bean soup, 1/4 teaspoon salt, 1/4 teaspoon Tabasco, 1 large onion, minced, 3 cloves garlic, finely minced, 1 teaspoon chilli powder, 1 cup grated, Cheddar cheese, in a blender. Add 1/4 cup grated or pureed Jalapeno peppers last and pulse a few times, leaving the dip chunky. Some diced ripe tomatoes about 1/2 cup can also be added as a variation. Serve with chips or veggies.

BLACK BEAN BURRITOS
Drain and rinse 1 can black beans, and mix with 1 can tomatoes in micro-safe, covered dish. Cook until hot. Spoon 1/4 cup of bean mixture on 6 to 8 flour tortillas; roll into burrito. Top with garnishes of your choice like chopped tomato, shredded lettuce, chopped green onion, and cheese. Also use prepared salsa, sour cream, or plain yoghurt.

BLACK BEANS AND YELLOW RICE
Rinse 3 (425g) cans of black beans, drain well and set aside. Take 1/4 cup olive oil in a large pot and sauté 1 chopped onion, 1 chopped green pepper, 2 cloves garlic, minced, until vegetables are tender. Add beans, can tomatoes, undrained and chopped, 1 1/2 cups water, 200g tomato sauce, 1 tablespoon red vinegar, 1 teaspoon sugar, 1 teaspoon pepper, and 1/2 teaspoon salt; bring mixture to a boil. Cover, reduce heat, and simmer for 1 hour till done. Serve black beans over hot cooked yellow rice. For garnish chop 1/2 cup green onions. Serve with a dollop of sour cream.

BLACK BEAN AND CORN SALAD
Combine 1 can black beans, 1 can canned corn, 1/2 chopped white onion, 2 chopped tomatoes, 1 tablespoon diced green chilli, 3 tablespoons cilantro salad dressing, 1 tablespoon Tabasco, and pepper to taste. Mix all these ingredients well. Refrigerate for 1-2 hours before serving.

BLACK BEAN SOUP
Soak 400g black beans for a few hours. Now simmer beans in 8 cups of water until soft and keep aside. Chop 1 cup onions, 1 cup green pepper, 1 cup celery, and 1 cup carrots. Sauté in 8 tablespoons olive oil until the onions turn golden brown. Add 6 garlic cloves, 1 1/2 teaspoons cumin, 1 tablespoon salt, and 4 teaspoons white vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté. Cook over low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. —[email protected]