I can always count on a pot of black beans, brown rice, and a side of cabbage when I arrive at my mom's back 40 farm in Texas. Over the years, I have added the avocado/mango salsa to complement the beans. Black beans are protein packed as well as boasting a whopping 15 grams of fiber per cup of cooked beans-half the recommended daily fiber intake. Sadly the average American eats about 15 grams of fiber per day when the minimum RDA is 25-30 grams. This pot of beans is simple to make, simply delicious, and contributes to a healthy gut microbiome.
Use leftovers to make Left Over Beans and Rice, Veggie Tacos, Chalupas with Mango/Avacodo Salsa, or Southwestern Sweet Potato.
Serving size: Small pot of beans serving 2-3, double the ingredients for a larger crowd
Ingredients:
1 cup dried black beans, rinsed (I soak them overnight but this is optional)
1/2-1 Serrano pepper, deseeded and sliced or finely minced (wear gloves if sensitive to peppers)
1/4-1/2 small yellow or white onion, chopped
2-3 garlic cloves (minced, sliced, or left whole)
1 tsp salt
1/2 tsp cumin
4 cups water
1 tbsp olive oil, optional
Instructions:
Place all ingredients in a medium pot and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until beans are tender. Taste and adjust seasoning.
Serve with brown rice and Avocado/Mango Salsa, recipe below.
Avocado Salsa
1 avocado, chopped
1/4 purple onion, minced
1/4-1/2 Serrano pepper, deseeded and finely minced
2-3 garlic cloves, minced
About 6-7 cherry tomatoes, sliced into fourths
1/4-1/2 of a bell pepper, any color, chopped
1/3 cup chopped fresh cilantro
About 1/2 cup purple cabbage, finely sliced
Juice from 1 lime
Salt and pepper to taste
Optional: add 1 chopped mango
Gently mix ingredients together, being careful not to over mix and turn the avocado to mush. Taste and adjust seasoning.
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