Delicious and Easy Dried Black Beans

I grew up on #BeansAndRice. Most often, black beans and rice. Rarely a day would go by without them on the menu. You'd think I would hate them by now, but I love them so much, I still want to eat beans every day!! Unfortunately, not everyone in my household feels the same way, so when I make a batch I usually set some aside for my own cravings in later days. Beans are versatile and good for you, and there are so many different kinds, each with their own distinct flavors and health benefits. But I have to say that my favorite, hands down, are, and always have been #BlackBeans.

Black Turtle Beans are a great source of potassium, fiber, magnesium, iron and so much more. Follow this link to Medical News Today to find out how else this wonderful bean can benefit your health!

DO NOT feel intimidated by #DriedBeans. You get more for your money this way. Besides, you've got options when cooking them. Don't worry if you forgot to soak your beans overnight!! I rarely ever do it. You can use the #QuickSoak method or just not soak them at all and add more cooking time. I like the "Quick Soak" method because of the color of the #beans after they've cooked, and because of the texture and richer flavor.

Ingredients

1 lb of dried black beans

3 cups vegetable broth

3 cups water

1 tsp #AppleCiderVinegar

1 green bell pepper, diced

1 spanish onion, diced

4 large cloves of garlic, grated

1 Tbsp olive oil

1 bay leaf

1/2 tsp dried oregano

1 tsp cumin

Salt to taste

1 handful fresh cilantro, washed and dry

Remember to rinse your beans well and pick out any stones.

Directions

Put the beans and enough water to cover them in a pot to boil

Bring to a boil for 5 minutes, take off the heat and then let it sit for an hour

**My grandmother used to put salt in the beans when she did this part, but I don't do so and my beans taste and are just as tender as I remember hers**

While the beans are sitting, dice the onion and bell pepper, and grate the garlic

Chop most of the cilantro, saving the rest for garnishing

Heat the oil in a pan over medium high heat

Once the oil is hot enough, add 1/2 of the diced bell peppers and onions

Sauté for around 5 minutes

Add 1/2 of the garlic

Sauté another 5 - 10 minutes, constantly stirring until caramelized

Add bay leaf, cumin and salt to taste and sauté another 2 - 3 minutes

Add some of the vegetable broth to de-caramelize the pan

Set aside until it's time to add it to the beans

Once the hour is up, **Do NOT discard the water the beans have been soaking in**

Add the sautéed mixture to the beans, along with the apple cider vinegar, the rest of the vegetable broth, bell peppers, onions, garlic and oregano and bring to a boil

Cover and simmer over low heat for around 1 1/2 hours, checking on it and stirring often, adding extra water when needed

When the beans are done, add the chopped cilantro and give it a stir

Let them sit for at least 15 minutes before serving

You can serve these beans alone with some bread, or as part of a meal. We love the way they taste with a squeeze of lime!

Here at the #XpressKitchen, we like to serve these beans with white rice, cornbread, fried green and ripe plantains (tostones and maduros recipes coming soon), sliced avocado, and watercress salad with a citrus vinaigrette (recipe also coming soon).

Leave a comment below and let us know what you think about this recipe!