Black Beans

I made a big ole pot of beans and used them to make this meal in addition to grilled veggie tacos, taco pizza and black bean burgers. All of the meals were fantastic and satisfying (no meat!). This dish is very colorful and pretty to look at. I mean we all eat with our eyes first so that is a big plus. You can also use canned beans but these came out just dandy for me and not difficult to make. Check it out...

Black Beans        

Serves 6-8

Black Beans over Rice with all the fixin's

ingredients

• 1 lb dried black beans
• 4 cups chicken broth
• 4 cloves garlic, minced
• 1 large onion, diced
• 1 green bell pepper, seeded & diced

• 1 red bell pepper, seeded & diced
• 1 yellow bell pepper, seeded & diced
• 3 tsp Chile powder
• 3 tsp cumin
• 2 tsp kosher salt

Toppings:  Plain Greek yogurt, cilantro leaves, lime, avocados, diced bell peppers, shredded cheddar, sliced jalapenos.

directions

1. Place the beans in a large dutch oven and cover with 8 cups cold water and allow to soak overnight. Drain, Rinse and pick over, return to the dutch oven. Add the chicken broth, 2 cups water, garlic, onions, bell peppers. Bring to a boil, reduce to low and cover and simmer for 1 1/2 hours.

2. Add the spices, stir and cover. Continue cooking for another hour. Taste and add any seasoning if needed.

Serve the beans over rice and add desired toppings.

Check out the delicious pizza I made with these beans:  Taco Pizza. 

Enjoy!

This recipe was adapted from Pioneer Woman.