Trying to keep our “flexitarian diet” going, I will make a pot of beans a couple times a month. We will eat the beans with rice and the fixings one night. Then, I will use them reinvented for our meals the rest of the week.
I like to use black beans, because they are so versatile. I can add them to a sweet potato with quinoa, salsa cheese and sour cream and call it a meal. Or, I can make bean burgers. Or, I can add them to salads or nachos. Sometimes, I just throw them in the blender and add a little more broth or coconut milk and make a warm soup. They can be used in so many different ways.
Here I have used my Instant Pot, but you can definitely do these in your slow cooker or on your stove top.
First, I start with a pound of black beans. I put them in a large pot and cover them with water plus an inch higher. I bring the pot to a boil, turn off the heat, cover and let the beans sit overnight.
I drain and rinse them the next day.
Using 1 tablespoon of oil, I saute’ 1 chopped onion, 1 chopped pepper, and 1 clove of garlic until translucent.
I add the beans, 1 to 2 bay leaves, 1 teaspoon of salt, cracked pepper, and 4 cups of chicken broth.
If want a more tropical taste, I will substitute 1 cup of the broth for 1 cup of full-fat coconut milk.
I cover and cook according to the manufacturer’s directions, using the “bean” option.
(If you are cooking on your stove top or in your slow cooker, cook beans on low 4-6 hours or until softened.)
I then measure out “a can’s worth” of beans several times, which is approximately 1 1/2 cups with liquid, and store in airtight containers in the refrigerator for my future recipes. You could also freeze them for 2-3 months.
I serve my first batch with rice, hot sauce, cheese, sour cream, jalapeños, cilantro, and sometimes tortilla chips.
Other recipes you could use with the leftovers for are below:
Black Beans Recipe:
1 pound dry black beans
4 cups chicken broth
1 tablespoon extra-virgin olive oil
1-2 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 clove of garlic, minced
1 teaspoon salt
cracked black pepper
more salt/pepper to taste
hot sauce, optional
1 cup of full-fat coconut milk, optional
Soak the beans in a pot of water overnight. Drain and rinse before cooking.
Saute’ onions, peppers and garlic in the olive oil. Add the beans and cover with broth. Add the salt, pepper and bay leaves. (If you are using the coconut milk, only add 3 cups of broth.
Cook according to directions in pressure cooker or 4-6 hours in slow cooker or stovetop.
Remove the bay leaves and salt and pepper before serving.
Serve with rice, hot sauce, grated cheese, sour cream, jalapeños, cilantro and chips.
Save the remainder for another day, another way!