This is an example of the type of cooking that I do for my family -- and variations of this recipe are something I make often. Several times a week, I cook up a huge pot of some type of bean -- which stores well in the refrigerator for close to a week -- and sometimes I freeze freshly cooked beans (laid out in a single layer on a parchment paper lined cookie sheet and then transferred to a freezer bag once they are frozen.) Frozen beans can then be quickly thawed in a colander under running water so that they are just as convenient as canned -- and a whole lot less expensive. These beans are great served over rice or another grain, or used as a filling in burritos. Top with Cheesy Sauce, Sour Topping (recipe below) and salsa. The Sour Topping recipe is super quick and easy. When I make these for my family, I sauté the onions in water -- which is a bit more labor intensive (you have to keep adding just enough water to keep them from sticking -- but not so much that they boil instead of brown) but is healthier. When cooking for large groups, however, the oil sauté is both quicker and easier. (And to most people also tastes better.)
Seasoned Black Beans with Kale and Carrots:
Ingredients:
1 TBS Olive oil or 1/4 cup water for sautéing onions
2 medium onioins diced
3 carrots chopped
4 large kale leaves chopped fine (or more if you want to really pack in the nutrition!)
8 cups cooked (or canned) black beans drained
1 TBS chili powder
1 tsp salt (optional)
Directions:
1) Place the oil in a skillet and turn heat to high. Add the onions and sauté until they begin to brown. Then add the carrots and continue cooking another 4-5 minutes until they are soft. Finally add the chopped kale. Stir as needed to keep everything from sticking.
2) Add the beans, chili powder and salt if using and mix and continue heating until the beans are bubbly. Serve hot over rice or other grain, and top with your choice of cheesy sauce, salsa, avocado, chopped lettuce, chopped tomatoes, salsa or tofu sour topping (recipe below.)
Tofu Sour Topping (plant-based alternative to sour cream)
1 12.3 oz package of organic firm Mori-Nu Silken Tofu
2 TBS lemon juic
1 TBS apple cider vinegar
1/2 tsp salt (optional)
Place all ingredients in a blender and blend on high until smooth and creamy. Store leftovers in a glass jar -- keeps for about a week refrigerated. This actually tastes really good without the salt -- but for those who are use to eating a lot of salt, it will make it taste better.
Seasoned Black Beans with Kale and Carrots:
Ingredients:
1 TBS Olive oil or 1/4 cup water for sautéing onions
2 medium onioins diced
3 carrots chopped
4 large kale leaves chopped fine (or more if you want to really pack in the nutrition!)
8 cups cooked (or canned) black beans drained
1 TBS chili powder
1 tsp salt (optional)
Directions:
1) Place the oil in a skillet and turn heat to high. Add the onions and sauté until they begin to brown. Then add the carrots and continue cooking another 4-5 minutes until they are soft. Finally add the chopped kale. Stir as needed to keep everything from sticking.
2) Add the beans, chili powder and salt if using and mix and continue heating until the beans are bubbly. Serve hot over rice or other grain, and top with your choice of cheesy sauce, salsa, avocado, chopped lettuce, chopped tomatoes, salsa or tofu sour topping (recipe below.)
Tofu Sour Topping (plant-based alternative to sour cream)
1 12.3 oz package of organic firm Mori-Nu Silken Tofu
2 TBS lemon juic
1 TBS apple cider vinegar
1/2 tsp salt (optional)
Place all ingredients in a blender and blend on high until smooth and creamy. Store leftovers in a glass jar -- keeps for about a week refrigerated. This actually tastes really good without the salt -- but for those who are use to eating a lot of salt, it will make it taste better.
