My family loves black beans. We eat them alone, with rice, in soup, on nachos…you get the idea. But they can be so very bland if not seasoned well. My sister taught me how to give great flavor to plain old beans, and they are DELICIOUS!
I use “Eden Organic” beans. They are cooked with kombu (a type of seaweed) which aids in digestion. Plus, the lining on the inside of the cans does not contain BPA, which means it won’t leach into your precious beans. This brand can be a bit pricy, around $2.50 at Whole Foods! So considering making your own beans and freezing them in one or two-cup portion.
(1 cup of dried beans should yield about 2 1/4 cups of cooked. Soak 1 cup dried beans overnight; drain, rinse and add to a pot with 3 cups of water. Bring to a boil and skim off the foam. Reduce heat to a simmer. Add a piece of kombu the size of a quarter, and a pinch of sea salt. Cover and cook until beans are tender, about 50 minutes.)
SEASONED BLACK BEANS
1-2 Tbsp virgin coconut oil (use grapeseed oil for a more neutral flavor)
1 large clove garlic, minced
1 (15-ounce) can black beans
cumin, to taste
sea salt, to taste
Warm the oil in a small skillet. Add garlic and stir until fragrant (careful not to let it burn, as it will turn bitter). Add beans and toss to coat. Season to taste with cumin and salt. Add about a quarter cup of water and let simmer on low until the liquid has reduced and became thick. Remove from heat and serve any way you like.