Black Beans
I first started making this dish when we were riding out the weather and waiting for spare parts in Panama. They become a staple food item coming out of the galley, especially for the crew, who loved them. Alas, I got tired of them (how can this be!?!) and I don’t think I have made them again until this week. I’m so glad to have brought them back in to my world. Great as a side to a Buddha bowl, add to a stew, mix in to your rice or in a quesadilla with cheese and sweet potato, the list goes on. I’m yet to try them in a dumpling, but with some mushrooms and miso… oooh yum! I'll keep you posted on that. They are super nutritious and cheap too.
Ingredients
1 cup dried black beans (also known as Turtle Beans)
3 cloves garlic, crushed
1 onion finely chopped
1 carrot, peeled and finely diced
2 x bay leaf and whatever fresh herbs you might have at hand.
1 teaspoon vegetable stock powder or half a stock cube or similar.
Method
1. Rinse the beans. You do not need to soak them, they take a little longer to cook, but I think they hold their shape better and are a bit more flavoursome.
2. Meanwhile, sauté the onion and garlic on a low heat. After a few minutes add the carrot, and cook until the onion is golden.
3. Add the beans and cover with about 3 cm of water, simmer for approximately 1 hour. Check fairly regularly that the pot isn’t boiling over or drying out. Add water if needed. Towards the end you don’t want to be left with too much liquid.
About 10 minutes before they are cooked add the vegetable stock. Cook until the beans are tender but still hold their shape.
Black bean inspiration
Add fresh lime and coriander
Add to a Mexican feast
Add to your cooked rice for rice and beans
Add a tomato salsa to it or add them to a tomato salsa
Mix with mushrooms and miso for some tasty dumplings
Sprinkle on your salad or make them into a salad
Add them to a tomato ragu
Add them to a casserole or make them into a vegetarian chilli
Eat them on their own with a chunk of tasty bread and butter
Add it as an element of your Buddha Bowl…
You can portion them up and freeze them too.
Phew!
How are you going to eat yours?
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