The Best Homemade Black Beans
Makes 8-10 cups
4 cups black beans
10 cups water
1/2 cup chopped yellow onion
2-3 tbsps minced garlic
2 tbsps chili powder
1 1/2 tbsps cumin
3 tbsps lime or lemon juice
1 tbsp vegetable broth *substitute with water or oil
Prepare the beans by rinsing them off and sorting out any rocks etc that don’t normally get sorted out before packaging. Pour the beans into a large bowl and completely submerged them in water to soak overnight. Soaking the beans will help them cook faster and make them easier to digest.
The next day, drain the beans. Bring beans and 10 cups of water to a boil then turn down to simmer for 30-45 minutes until soft but not completely cooked.
While the beans simmer, heat a nonstick pan to medium high and add the vegetable broth, chopped onion, and minced garlic. Saute for 1-2 minutes then add chili powder and cumin and saute some more until spices are fragrant.
Add the onion and garlic mixture to the beans and stir. Season with salt and simmer on low for another 45-60 minutes until thickens. Stir in lemon or lime juice and adjust salt to taste.
Remove from heat. Serve with bell peppers, make tacos, enchiladas, burritos, salads, etc! :) Leftovers will keep in the fridge for 3-5 days. You can also freeze them to keep for 2 months.
Stuffed Bell Pepper Poppers with Homemade Black Beans
Makes 4-6 servings
6 bell peppers
4 cups homemade black beans
2 cups cooked brown rice
1 cup medium salsa
1/2 cup corn kernels
preheat the oven to 375 degrees.
Wash the peppers then slice in half. Remove the seeds and stem, scooping out the inside ribs.
In a 13x9 glass pan add about 1/2-1 cup of water to the bottom then set the peppers inside.
In a medium bowl, combine cooked brown rice, black beans, corn and salsa. Mix everything together and scoop into the middle of the peppers. Top with some extra salsa.
Cover with tin foil and bake for 35 minutes. Remove foil and bake for another 25 minutes.
Serve with fresh cilantro and unsweetened coconut yogurt (optional).