The owner of the FB page, The Fountain of Health for Plant Happy People wanted to do a little blog challenge. I decided to participate. Each day we are to write about something that begins with a letter of the alphabet.
How about a recipe?
Beans are super easy to make and are a great source of protein, fiber and antioxidants. If you cook up a batch at the beginning of your week you can use them in multiple recipes – beans and rice, in a salad, any kind of “mexican” like a quesadilla or mexican pizza or soft tacos, etc., black beans make a great soup, or you can add them to a pita sandwich. I know there are recipes out there for black bean brownies too! 😀
This is my basic black bean recipe.
- 1 package dry organic black beans
- 1 tsp organic ground cumin
- 1 small handful, each, organic fresh cilantro and parsley
- 1 organic bay leaf
- 3 cloves garlic (if you have some roasted garlic cloves, use them!)
- If you want them spicy add a small minced jalapeno
- Sort beans then rinse them really well with cold water. Place beans, drained, in cold crockpot and pour in fresh, filtered water. Let sit overnight.
- The next morning, rinse beans again. and then place back into crockpot, add enough fresh filtered water to cover (if you really want to pack a punch use veggie broth in place of cooking water).
- Add spices, herbs, and garlic.
- Cook on high for 2 – 3 hours, then turn to low and let cook for another 3 – 4 hours. Then they are ready to go! I drain them a little to store in glass containers in fridge (unless I’m making black bean soup).