Black Beans

These black beans are great used for almost anything. You can throw them on salads, on top of rice, in tacos or burritos, on nachos, into soups, turn them into patties, serve as a main or side dish.
Black beans actually turn water a dark purple and they become quite beautiful when they are soaking!

Here is my favorite way to cook them.

Ingredients:
1 lb bag dried black beans
1 Tbs (or less) olive oil
1-2 green, red, orange, or yellow (or any variety of these) bell peppers chopped
1 large onion chopped
1-2 Tbs minced garlic
6 c+ more if needed veggie broth
2 tsp cumin
1/2 tsp Tony Chachere’s
1 tsp paprika
S & P to taste

Directions:
-cover black beans with plain water and soak over night.
– drain, pick through, and rinse your beans then set aside.
– in a large stock pot, sauté the onion and bell peppers in olive oil until they are tender. Add in the beans and then the veggie broth and bring to a boil.
-reduce to a simmer and stir in all the seasoning.
– simmer for 2-3 hours or until the beans are tender- stirring occasionally.
-You may need to add more veggie stock as they cook.

* I have had success freezing these beans too.