A big pot of supremely well-seasoned spicy black beans is a game changer. Not only are they delish all by their onesies, but they will easily become the foundation of any number of quick dinners – chili, soup, burritos and/or Mexi scrambled eggs. Note that this recipe does require an overnight soak on your beans…so plan accordingly.
Ingredients
- 2 T olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 t salt
- 3 cloves garlic, smashed
- 1 lb dried black beans (2-1/4 c) soaked in cold water overnight, drained & rinsed
- 1 chipotle chile pepper in adobo (canned), chopped
- 1 t cumin
- 1 bay leaf
- 1 T lime juice
Combine all ingredients (except lime juice) in slow cooker. Add enough water to cover. Cook on high for 3-4 hrs or on low for 6-8 hrs.
When finished, add lime juice.
To store, fully cool beans & then portion into freezer bags. Freeze in a flat layer to make defrosting easier.
Recipe adapted from Run Fast. Eat Slow.: Nourishing Recipes for Athletes
Here are a few more black bean recipes to try: