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Black beans have become one of our favorite dishes at home after finally finding the right combination of spices and the perfect cooking time. I have tried many different recipes back in the days but nothing that gave me a good creamy sauce. The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

I prefer to serve it over rice (for a healthier version I cook ⅔ of brown rice with ⅓ of wild rice) and a bit of shredded cheese and then topping the beans with a dollop of sour cream and a sprinkle of cilantro. You can eat it just like that or spoon the rice and beans up with organic blue corn tortilla chips.

For this dish you need to make the homemade taco seasoning mix that I have posted previously. It’s a lot of spices to buy if you don’t have them already but it will be worth the money as you can add this taco seasoning to any meat, tofu and vegetables you like. Just remember to add some tomato paste and water for the meat and tofu dishes.

Recipe: Creamy Black Bean

Recipe by 2 Hungry Birds – Tina

Course: Dinner, Lunch

Servings

4

servings

The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

Ingredients

• 1 tablespoon sunflower oil

• 1 small onion, chopped.

• 2 garlic cloves, minced

• 1 cup black beans

• 3 cups water

• 1 ½ tablespoons chicken bouillon or vegetable if you prefer vegetarian (I use “Better than bouillon”)

• 3 teaspoons homemade taco seasoning (see recipe here)

• 3 oz tomato paste

Directions

• Soak the beans in cold water for 8 hours or over night.
• Drain the beans and discard the water. Rinse thoroughly with cool water.
  
• Sauté onions and garlic in a medium pot until translucent and then add the taco seasoning and sauté for another minute.
• Add the beans in the pot with water and chicken bouillon and simmer on low for about 1 hour with a lid on and another 45 min to1 hour without a lid on. Remember to stir occasionally to prevent the beans from burning to the bottom. 4. Serve over steamed rice, shredded cheese and top the beans with sour cream, sliced avocado and a sprinkle of cilantro. Scoop the delicious rice and beans with corn tortilla chips.
• Serve with rice, shredded cheese, sour cream, cilantro and sliced avocado.