Hannah's SPECIAL Black Beans!


I have worked hard on this recipe, taking what I want from a few other recipes, and just making one of my own.


If you know me at all, you know that BLACK BEANS are one of my favorite foods, BUT they are also super nutrient dense.


Here in Texas, we call that a Two-fer. (Two for one). Delicious + Nutrient Dense= BEST MEAL EVER.


You can pair these black beans with ANY THING. Puree them with a little bean juice to make a bean dip. Put them in some tacos with avocado, pico, and some walnut taco meat. Throw 'em in a salad for a taco/southwestern flavor. Eat them in a bowl (like me) with roasted brussel sprouts, quinoa, salsa, and hot sauce. Do whatever you want, but whatever you do, MAKE THEM.


FUN FACT: Did you know that when you cook beans after soaking them overnight, they are actually easier for your body to digest?! You will have removed a good amount of the gas-producing carbohydrate raffinose. Plus, soaking beans allows them to cook more quickly!


I don't know if you have ever had fresh black beans before. I had been confined to canned beans, convenience was more important to me at the time. But once I made black beans at home, there was really no going back. Plus, I get to CONTROL what is in my beans!


Let's hop to it!


Ingredients:

  • 1lb. black beans (organic if you can!)

  • 4 cups veggie broth

  • 2 cups water (filtered)

  • 3-5 cloves of garlic, peeled

  • 1.5tsp. chili powder (any kind)

  • 1.5tsp. cumin

  • 1.5tsp. smoked paprika

  • 1 tsp. salt

Directions:

  1. Soak black beans in enough water to immerse overnight. Make sure to discard this water.

  2. Combine all ingredients into a stockpot.

  3. Bring to a boil.

  4. Lower heat to a simmer, and simmer for 2-3 hours until beans are soft.

That's all, friends!

Feel free to dress these up in whatever you want to!


Thank you, and be very, very well.




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