Black Beans

Black Beans

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. The recipe is:

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 – beans are the best source of protein which is critical to optimal aging.

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