Black beans have an amazing protein and fiber content that contributes to the known benefits for the digestive tract and blood sugar regulatory systems. Aside from the benefits, they are absolutely delicious and easy to cook.
You can check out more health benefits here ( http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2)
I do not use the canned beans. Dried black beans are soaked overnight and cooked in a pressure cooker for about 15 minutes ( I add a piece of ginger root and red whole chilies and NO salt).They turn out perfect. I usually cook extra and freeze a batch to have at hand for quick cooking during weekdays.
This particular recipes can be served as soup or over rice. It has the zing of Indian spices that makes a bowl hard to resist.
4 cups of cooked black beans
1 medium red onion – chopped
1 tablespoon of crushed garlic
1 tbsp of dry coriander
1 tbsp of cumin
2 green chilies
1/2 tsp dry ginger
1 cup of peeled crushed tomatoes
1 tbsp of olive oil
Salt to taste
In a heavy bottomed pan ( or slow cooker) add the olive oil and chopped onion. Saute for about 2 minutes until translucent. Add garlic, green chilies all the spices, tomatoes and the black beans with about a cup of water. There will be some water in the beans from previous pressure cooking so adjust accordingly.
Slow cook for about 1 – 2 hours, adding salt to taste. I cooked them in a slow cooker for 2 hours.
Add fresh cilantro and serve.