Here are the bean recipes from Happy News Now! 10/30/15
Roasted Chickpea Snacks
Soak a 1 lb package of dry chickpeas overnight. Next day drain, rinse and pat dry. Toss with seasonings such as cayenne pepper, paprika, garlic and salt. Bake at 350 for 45 minutes or until shrunken and crisp. Let air dry a few hours.
Black Bean Cakes
3 tablespoons olive oil
5 large eggs
1 (15-ounce) can black beans, rinsed and drained
1/2 cup panko, divided
1/4 cup finely chopped green onions
2 tablespoons chopped fresh cilantro
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 garlic clove, minced
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions about 1 minute. Stir in garlic, and cumin; cook about 30 seconds. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and cayenne pepper to taste. Mix in egg, cilantro and bread crumbs. Divide into 8 patties. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.

 OLIVE OIL VINAIGRETTE

• 2 clove garlic, minced

• 1½ tsp. Dijon mustard

• 1½ c. extra-virgin olive oil

• ¼ c. finely chopped shallots or red onion

• ¼ cup white wine vinegar
• Kosher salt and ground white pepper (or freshly ground black pepper), to taste

• 1⁄2 teaspoon italian seasoning
  

 
Whisk together in a small bowl. Let stand 10 minutes. Whisk again before using.

COCONUT OIL MAYO

• 1 whole, pastured egg
• 2 pastured egg yolks
• 1 T dijon mustard
• Juice of ½ small lemon
• ½ teaspoon sea salt
• Pepper to taste
• ½ cup quality olive oil
• ½ cup coconut oil

Combine the eggs, mustard, lemon juice, salt and pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oils very slowly. Continue blending until all the oil is incorporated.
 
 
 
here to edit.

EASY MOLE SAUCE
2 teaspoons salt
1/2 teaspoon pepper
2 onions; chopped
2 cloves minced garlic
2 cups tomato sauce
1/4 teaspoon ground cinnamon
1 1 oz. square unsweetened baking chocolate
4 dried ancho chiles
2 cups chicken stock
3 corn tortillas
7 tbsp peanut butter
1 tsp cumin
1 tsp oregano
Olive oil
 
Combine salt, pepper, water, chiles and onions in a saucepan with 2 tbsp olive oil. Cook about 5 minutes then add garlic. Simmer for 30 minutes on low. Break tortillas into pieces and place in blender. In blender with tortillas add onion mixture, peanut butter, chicken stock, tomato sauce, cinnamon, cumin and oregano. Blend until smooth. Return saucepan and simmer for 10 minutes on medium high. Reduce heat and add chocolate. Stir until heated through and chocolate is melted. Garnish with fresh cilantro. Try over chicken.

CHOCOLATE AVOCADO MOUSSE
2 large, very ripe avocados
1/2 c melted dark chocolate chips

Blend in a food processor.  Spoon into dessert dishes and chill.        **NOTE you can add vanilla extract, mint, top with berries, or any other flavors you like


CHOCOLATE MINT SMOOTHIE
2 bananas
1/4 c cacao nibs
10 fresh mint leaves
1 handful fresh spinach
1 1/2 c almond milk
3 ice cubes

Blend.  You can add protein powder, vanilla, honey or even avocado!