I love richly flavored black beans served in Mexican restaurants. Now you can make them at home with only six ingredients and minimal effort.
Whenever I post about beans one person inevitably mentions avoiding them due to digestive issues. I learned from Ali at The Whole Life Nutrition Kitchen that this is usually caused by a lack of fiber intake. This was true for me. Increasing my fiber intake solved any unwanted digestive problems.
We’ve been eating more beans lately. I was insistent on mastering bean cooking in the pressure cooker. Pound after pound, my best efforts yielded a blown-out mushy paste. Meatballs, chicken, and soups are no challenge at all. But me, beans, and a pressure cooker seem to be a recipe for disaster.
A painful surrender culminated in my red enameled cast iron dutch oven simmering away with black beans and aromatics. Needing no attention, I sat down with a stack of text books. Before long I was surrounded by warmth and comfort. Smiling, I was reminded that sometimes letting go is the best solution.
Uses and Leftovers
The latest batch of black beans has been wholly enjoyed with cilantro-lime marinated pork one night and as breakfast burritos with eggs the next. I’ll finish them off for lunch today with some quinoa accompanied by jicama and cucumber salad.
Beans in general are a good source of fiber, which can help lower cholesterol and stabilize blood sugar. Black beans in particular are quite nutrient dense. Named one of the world’s healthiest foods, they’re also a good source of folate, iron, magnesium, and when combined with a whole grain make a complete protein.
A Fun Side Note
On Sunday, I finally met my good friend, Alta from Tasty Eats at Home, along with Natalie from Natalie’s Killer Cuisine and Karol, The Dallas Gourmet Food Examiner. Alta and I started a group called the Dallas Food Bloggers – she graciously gave me credit for the idea on her blog but the truth is that she was able to connect the dots between all the different bloggers. There would be no Dallas Food Bloggers without her.
Alta took all the pics so instead of trying to top her fabulous post, I decided to just send you her way.
School has been wild – it’s final exam week for some classes, midterms for others. Couple that with volunteer events and cater-outs…I’m happily exhausted. Missing my blog and the interaction has spurred me toward hope for some sort of balance. I do have culinary school stories to share in the coming weeks.
Reminder – I’m hosting Go Ahead Honey, It’s Gluten Free! this month and it’s all about Guiltless Pleasures. Read about how to submit your post here. You don’t have to be a gluten-free blogger to participate – so please share a gluten-free dish with us.
Serves: 6 - 8 servings
- 1 pound dry black beans, rinsed and picked over
- 1 medium onion, diced small
- 4 cloves garlic, grated on a microplane
- 2 tablespoons cilantro
- 2 – 3 teaspoons salt, or to taste
- Rinse and sort beans. Cover beans with filtered water, making sure water is 2 inches higher than the beans, and soak overnight or for 6 hours.
- Drain beans and place into a large sauce pot or dutch oven. Cover with filtered water, making sure water is once inch higher than the beans. Bring to a boil then reduce to a simmer. Skim any foam off the top as it rises. Once there is no more foam, add the onion and garlic. Let beans simmer for 45 mintues or until they start to soften. Add cilantro and 1 to 2 teaspoons of salt.
- Continue cooking for another 30 to 45 minutes until beans are very soft but still intact and the broth has thickened. Taste and adjust seasoning as needed.
- Serve as desired. Refrigerate or freeze leftovers. When reheating, add water to if needed to get the right consistency.