Around the Blend 

Drink beans for breakfast 

| Recipes | Karen Palmer

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


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We’re used to seeing black beans as an accompaniment to huevos rancheros, but drinking beans for breakfast? Well, that just sounded crazy. But then our Test Kitchen blended the savory legumes with Dutch-processed cocoa powder, a frozen banana, rice milk, honey and ice. The resulting cocoa-bean smoothie is mostly sweet, with a touch of bitterness from the cocoa--and, thanks to the beans, protein-packed. We’ll drink to that.

Cocoa-Bean Smoothie

Yield: 1 smoothie

Cook Time: N/A

  • 1 tablespoon Dutch-processed cocoa powder

    1 ripe banana, peeled (preferably frozen or semi-frozen)

    ½ cup canned black beans, rinsed

    ⅓ cup chocolate-flavored rice milk

    2 teaspoons honey

    3 ice cubes


In a small bowl, stir together the cocoa powder and 1 tablespoon water until smooth. To a blender jar, add the banana, black beans, rice milk, honey, ice cubes and cocoa-water mixture. Blend on medium speed to incorporate, then increase the speed to high and blend until smooth and frothy, about 2 minutes. Pour into a tall glass and serve. Calories per Serving: 327; Sodium: 34mg; Total Carbohydrate: 73g; Fiber: 12g; Fat: 3g

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