Recipe: Creamy Black Beans

Recipe: Creamy Black Beans

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 1 sunflower oil

  • 1 1 small onion, chopped.

  • 2 2 garlic cloves, minced

  • 1 cup 1 black beans

  • 3 cups 3 water

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

  • 3 teaspoons 3 homemade taco seasoning (see recipe here)

  • 3 oz 3 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.
Recipe: Creamy Black Bean

Recipe: Pickled Red Onions

Recipe: Pickled Red Onions

Somehow this little side dish is always a hit because sometimes you just need a little bit of something pickled. Red onions are of course always great with a burger or at home we like to eat it on bulgur since bulgur is a bit bland, on our tacos, beans, or even adding it in your salad gives a great twist. I have brought a big bowl of pickled onions to barbecues and it has always been a popular little side dish.

Recipe: Pickled Red Onions

Recipe by 2 Hungry Birds – Tina Course: PicklesCuisine: Denmark
Servings

1

small jar

Somehow this little side dish is always a hit because sometimes you just need a little bit of something pickled. Red onions are of course always great with a burger or at home we like to eat it on bulgur since bulgur is a bit bland, on our tacos, beans, or even adding it in your salad gives a great twist. 

Ingredients

  • 1 cup 1 white vinegar

  • 4 tablespoons 4 sugar

  • 2 2 medium size red onions, cut in halves, thinly sliced

  • Cracked pepper

Directions

  • Mix the vinegar and sugar together until dissolved and add the sliced red onions and a good amount of cracked pepper. Let it sit for 15 min before serving.
  • You can keep it for quite a long time in the fridge the onion will just turn into a beautiful purple color and have a less intense onion flavor.
Recipe: Pickled Red Onions