As Black Bean Recipes go, this one is as essential as you will find.
Once it is prepared, you can use the black beans in any bean recipe you have, for example, in bean soup, mash them up to use in a dip, incorporate into lean ground meat for a bean hamburger patty or in any of the many black bean concoctions you can think of.
There are many uses for black beans however, I don't think there is a better combination than black beans and rice. Top with salsa, and you may suddenly become a happier person.
A daily ½ cup serving provides 8 grams of protein and 7.5 grams of fiber, and is low in calories and free of saturated fat.
There are two options to bean preparation, this applies to cooking legumes as well:the fast version using a pressure cooker.
First the good old fashioned
Slow Cook Option
Soak 2 cups of black beans in a bowl of water, cover beans with at least 4 inches of water. Beans need to soak for 8 hours minimum. It’s a good idea to soak them at night so they are ready to cook the next day.
Pour the water off that they soaked in, add fresh water to cover the beans 3x, so cover with 6 cups of water.
Use a heavy large dutch oven and make sure it has a lid that fits very well to keep steam and moisture from escaping.
Bring the beans in water to a boil, then reduce heat to simmer and continue to cook your beans for 4 hours, minimum. Check them after 4 hours and if they are not soft yet, let them cook another hour.
Next, the quicker option
Using A Pressure Cooker
Using a pressure cooker eliminates the need to pre-soak the beans before cooking. It is a simple and quick method.
All you need to do is add 2 cups of beans to your pressure cooker, add 6 cups good pure water, seal the lid to your pressure cooker, bring up to a boil, reduce heat to just above simmer (I use low-medium heat on my stove top, but all stoves differ) and let them cook for 1 hour and 45 minutes.
I have prepared this black bean recipe repeatedly, several times and the time stated above makes them just the right consistency to enjoy, not too hard, not too soft...just right.
You now have two options for continuing to prepare your black bean recipe. Both are very good!
Black Bean Recipe #1
Basic Savory Black Beans
Using a Dutch oven saute a combination of 1/2 cup celery, 1/2 cup carrots, 1/2 cup onions and 4 large cloves of crushed and minced garlic in 4 tablespoons olive oil, uncovered until they become translucent and soft, approximately 15 minutes.
Add 1 teaspoon of both Salt and Pepper for flavor. Your heat shall be medium to medium high.
This is the base for flavor for your beans.
After your vegetables are finished cooking, and your beans are finished cooking, drain beans from water they have been cook in and add them to your sauteed vegetables.
Mix together well and let them continue to cook together on the lowest heat setting for 15 minutes.
This mixture ought to be able to sit overnight for the flavors to meld, before reheating to serve.
Black Bean Recipe #2
Tex Mex Black Beans
After your beans are finished cooking drain them and add them to the following mixture:
1 1/2 cups red onion chopped fine
1 cup cilantro chopped fine
2 cups tomatoes diced
1 tablespoon fresh garlic powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon either chili powder
1/2 teaspoon cayenne
1 teaspoon cumin
Mix ingredients together well then add to you beans, stir together well. You may want to let them sit for a few hours or overnight for the flavors to meld, but they can be served right away.
Serve as a delicious, nutritious side dish, that can be used with any entré you prefer, or to have alone as a lunch. They are packed with vitamins, iron and are a delicious, very healthy food.
La Tienda has beautiful colorfully hand painted ceramic serving bowls and dishes. Please see what is in store for you at La Tienda!
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Tags: Black Bean Recipe, black bean recipes, cooking legumes, easy recipes, simple recipes