I have heard ALL the excuses about cooking dry beans, but can I tell you friends, it is really so so easy and so worth it! First, a few things you should know. Soaking and cooking beans properly removes all of their propensity to be hard on the digestive track or cause gas. So no more “beans beans the magical fruit…” They are a tasty, plant based complete protein full of amazing nutrients like iron, fiber, folate, magnesium and more. Like I said – worth it! They make a great finger food for babies learning to self feed or mixed in tons of different recipes. Not to mention, they are cost effective, as I can get an organic 1 pound bag of dry beans for under $3 at pretty much any grocery store. I am not opposed to canned beans, but often these beans are cooked right in the can. I really love all the value that comes with cooking them yourself, not convinced? Use this easy recipe and try them for yourself, don’t be scared!
- big pot
- 1 pound bag dry black beans
- filtered water
- 1 tbsp Cajun or Mexican seasoning mix
- 1 tbsp pink himalayan or sea salt
- the end of a celery or few stalks optional, keep spare pieces in the freezer
- Dump black beans in pot and cover with a generous amount of water.
- Soak for at least 8 hours.
- After soaking rinse beans and pot.
- Use the same pot and cover beans with at least 2 inches of filtered water.
- Add celery (if using) and set on stove over high.
- Bring beans to a boil.
- Reduce to a medium/low simmer.
- Add 1 heaping tablespoon of seasoning of choice and salt.
- Set timer for 45 minutes.
- Stir occasionally, but the pot does not have to be watched.
- If water runs low you can always add more.
- Taste to make sure the beans are fully cooked.
Ways to serve these delicious black beans:
In a big bowl like soup because they are that good. Rinsed and served as finger food for littles.
Topped with lettuce, avocado, salsa and fresh lime. Burrito bowl salad bar: let the kids pick their own toppings to add to their bowl of black beans. Use in any recipe that calls for beans or mixed in with quinoa/rice. This summer salad with simple fresh ingredients.
And every body’s true love quesadillas – my kids personal favorite. See recipe below.
Black Bean Quesadilla
- blender or food processor
- 1-2 cups black beans (see my recipe)
- 1-2 handfuls spinach organic
- 1 handful shredded cheese
- 1/4 cup Your favorite salsa
- Rinse black beans.
- Blend beans with a handful (or 2) of spinach and shredded cheese to make a spread for the tortilla.
- Using ghee, butter or avocado oil, lightly grease the pan.
- Lay down tortilla over medium heat.
- Spread a thin layer of the bean mixture on ONE side of the quesadilla, careful not to overfill.
- Fold and cook on each side until tortilla is crispy.
- Allow to cool before cutting into triangles (this step keeps it from spilling out of the sides).
- Serve with salsa for dipping.
Live well friends,
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