Seasoned Black Beans
Servings 6
Ingredients
- 2 cups small dried black beans
- 4 cups vegetable broth chicken broth works fine too
- 1 small red bell pepper chopped
- 1 small yellow onion chopped
- 2 Tbsp olive oil
- ⅛ cup fresh cilantro finely chopped
- 2 tsp salt
- 1 tsp ground black pepper
- 1½ tsp cumin
- ½ tsp cayenne
Instructions
- Rinse black beans. Set aside to drain.
- In a medium saucepan heat olive oil and saute red peppers and onions until translucent.
- *** If you make these beans in a crock-pot, add the sauteed vegetables to the crock pot and then add the rest of the ingredients.
- Pour in vegetable broth and rinsed black beans.
- Season with cumin, salt, pepper and cayenne.
- Bring to a low boil then turn down heat to low. Allow beans to simmer for about an hour, stirring to make sure the beans don't stick to the bottom of the pan. Add water or more vegetable broth as needed to keep the beans nice and brothy.
- At 1 hour add the chopped cilantro and season to taste. Simmer for another hour or until beans are soft and creamy.
- Eat immediately or refrigerate up to 1 week. Beans can also be frozen for up to 3 months. Transfer the cooled and cooked beans, with the broth, to a freezer-safe bag or re-usable storage container. Remove as much air as possible. When freezing, consider separating beans into single serving sizes and write the date on the container.