Since today is the beginning of Meat-Free Week and also Meatless Monday, I thought I would post an almost everyday staple of mine: an easy and healthy recipe that anyone can make! Black beans are filing, cheap, nutritious and pair nicely with a variety of vegetables and grains.
I like to use my black beans for burritos, tacos or salads. The best toppings for black beans include lettuce, spinach, avocado, tomato, olives, peppers, zucchini, basically any vegetable you love!
This recipe uses a crock pot or slow cooker and if you don’t have one, I highly recommend you invest in one. Mine cost me $10 and has seen almost daily use for the several years I’ve had it.
1 pound dried black beans
6 cups water
1 medium onion, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon red chili powder
Salt and pepper to taste
Rinse the black beans.
Place beans, chopped onion, cumin, and chili powder into crockpot and pour in the 6 cups of water.
Cook on high for about 4 hours, or until beans are cooked. Check on the beans after a few hours by taking a few out on a spoon, cooling down and tasting to check readiness. When beans are done cooking, they should be soft to chew.
Sprinkle salt and pepper to your liking.