World Vegetarian Day! Renee’s Black Beans

Happy World Vegetarian Day!  It’s the perfect time to try Renee’s Black Beans, an easy, delicious recipe that even meat-lovers crave. Better yet, the recipe is a good source of fiber, will help you lose weight, and is heart-healthy. You can find it, along with other great recipes, in our cholesterol lowering cookbook, The New Contented Heart Cookbook.

TNCH

This recipe serves 4 but can easily be doubled or even quadrupled.

 In a large saucepan or Dutch oven, cover 1 cup of dried black beans with water. Bring to a boil. Remove from heat and let sit 1 hour.

 Drain the water and return beans to pan. Add 1/2 cup of chopped onion, 1/2 tsp dried marjoram, 1 Tbsp olive oil, 1/2 tsp anise seed, 1 tps chili powder and 1/2 cup chopped bell pepper. Cover with water and bring to a boil.

 

blackbeans1Reduce heat and simmer until beans are tender, about 4 hours. Add more water as needed.

Stir in 2 Tbsp lime juice and 1 medium tomato, chopped. Continue cooking until beans are thick and completely cooked. Serve as is, or puree and serve as a dip.

This dish fills the whole house with a mouth-watering aroma. I usually puree about half of it, add it back to the pot of beans and serve topped with queso fresco or feta cheese.

 

blackbeans2

Use Renee’s Black Beans stuffed into burritos, with tortilla chips, or with Mexican rice and sauteed zucchini and tomatoes on the side. The perfect way to enjoy World Vegetarian Day.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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