Pot of Black Beans
Pot of Black Beans
This is a family favorite and can be used in so many meals - taco night, with roast chicken or cauliflower rice - and as leftovers. I will often have these beans on hand in the refrigerator and then sauté some onions and greens and add them to the beans when we are ready to eat them.
Ingredients:
1 pound dried black beans
2 TBSP distilled vinegar or apple cider vinegar
2 TBSP avocado oil
1 medium onion, finely chopped
I medium zucchini , diced
1 carrot, peeled and finely chopped
1 tsp each of garlic powder, cumin, coriander and oregano (make sure there are no added starches in your spices)
1 tsp salt
Shredded cheese, sliced black olives, avocado, yogurt - and any other toppings you like!
Directions:
Soak the black beans in a large pot of water with 2 TBSP of vinegar for 12-24 hours. I change the water at least once (no need to add additional vinegar after you change the water.)
In a large pot - I use a pressure cooker - heat the avocado oil over medium heat and sauté the onions, zucchini and carrot for approximately 8-10 minutes.
Add the spices (not the salt) and stir frequently for 1-2 minutes until fragrant.
Add 6 cups of water and increase heat to high.
Rinse and drain the beans and add to the pot.
If using a pressure cook, follow your instructions - I let mine cook for a full 30 minutes (not including the venting time.)
If using a pot, bring to a boil over high heat, then reduce the heat and simmer covered for 30 minutes, skimming off any foam. Simmer for an additional 30-45 minutes partially covered, stirring every now and then. If the water is evaporating too quickly, add a little at a time. Cook beans until soft and add salt.
Serve with all of your favorite toppings that are easy on YOUR belly!
