15 min Prep, 1 h 30 min Cook
The key to making a good black bean dish is in the beans, yes it’s about about the beans baby. Cook the hell out of those baby boys, don’t opt for the canned stuff unless you’re restricted for time, save yourself some money and buy a huge bag of black beans in bulk, soak them overnight and BAM they’re ready to be boiled.
This is the big sister to my black bean soup recipe, only this time the recipe will be served with rice (I prefer brown rice for nutritional content).
Start by rinsing the beans several times before leaving them to soak overnight in a large pot of water (not the 6 cups of water).
The next day drain off the dark coloured water and replenish with the 6 cups of water.
Add the bay leaves and a tablespoon of coconut oil to the pot.
Bring the water to the boil then reduce the heat to simmer with the lid on for an hour.
The beans should have tenderised and soft to the touch (use the back of a spoon, to determine tenderness).
Prepare the sofrito by sauteeing the garlic, onions and bell peppers in a skillet with a tablespoon of coconut oil on medium heat.
Season the ingredients with the black pepper, oregano, cumin and salt to taste and stir.
Once the onions have turned translucent, transfer the contents into the large pot and stir.
Use a ladle to extract some of the beans and mash them before returning to the pot. This will help to thicken the bean sauce.
Stir in the cidar vinegar before reducing to low-medium heat.
Put the lid on the pot and allow to simmer for a further 20 minutes.
Serve with rice and freeze any leftovers.
Serving Size 2148 g
|Amount Per Serving|
|Calories 900 cals||45%|
|% Daily Value*|
|Kilojoules 3782 kJ||45%|
|Fat 25.7 g||40%|
|Sodium 1428.8 mg||62%|
|Carbohydrate 103.6 g||35%|
|Protein 35.2 g||70%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|