Spicy Black Beans

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:

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