The reason I post so infrequently is not because I rarely cook, but because I don’t measure ingredients nor use written recipes – now I see why Nana had a hard time conveying her best dishes to me! In an effort to post more, I am consciously calculating now so that I can share more of the goodness of healthy eating. This classic, yet vegan Black Beans recipe would taste amazing along with some Cilantro Quinoa, Jerk Cabbage and Oven Fried Chicken if you’re down.
3 Cups Organic Black Beans (Dried)
1/3 Cup Organic Extra Virgin Olive Oil
3 Large Cloves Organic Garlic
1/8 Cup Organic Celery
1 Large Organic Bay Leaf
1 Tbsp. Vegetarian Chicken Stock or Better Than Bouillon Organic Sodium Reduced Chicken Stock
1 tsp. Jane’s Krazy Salt
1/2 tsp. Tony Chachere’s Creole Seasoning
1 1/2 tsp. Organic Sage
1 tsp. Organic Basil
1 tsp. Organic Rosemary
1 1/2 tsp. Organic Cumin
1/4 tsp. Organic Thyme
Rinse the beans well and place them in a large pot. Cover completely with water and let them soak overnight. In the morning do not discard water; add more water if necessary to approximately an inch over the beans. Add finely chopped celery, chopped garlic and all ingredients. Bring to a boil then reduce the heat to low. Cook for about 6 hours until liquid has condensed. The beans can be cooked in a crock pot as well. Top with hot sauce (pictured) cilantro, red or green onion or a dollop of kefir – black beans are the healthiest of all the legumes and they’re best source of protein which is critical to optimal aging.