If you’re like me, you grew up eating canned black beans. And, if you’re like me, you’ve most likely found your favorite brand that you’ve been loyal to for years. They’re delicious, easy and a great last minute, healthy side dish, which is why I usually keep a can or two in my pantry.
But you know those days when you wonder out to a really great Tex-Mex restaurant or a local BBQ joint where you get brothy, perfectly seasoned and so incredibly delicious black beans? The kind that were given a chance to plump up and simmer low and slow until they absorb all the wonderful flavors that they cooked in? The ones that taste just like someone’s grandmother made them in her kitchen using a well seasoned pot that she inherited from her grandmother. They’re amazing and are usually the first thing that I finish on my plate. That’s the kind of beans I’m going to introduce you to today.
Sure, they take a bit more planning than just popping open a can of beans. But they’re so incredibly worth it. And besides, the only planning that’s really involved here is soaking them overnight, chopping up a few vegetables and dumping everything into a pot where they’ll cook for a few hours. Yes, you will need to lift up the lid periodically to check on them and give them a quick stir, but I’m sure that you can handle that. I believe in you!
These beans served alone are a great side dish but they also make for an awesome vegetarian meal when ladled over rice or cozily tucked into a tortilla with a dollop of my avocado-lime crema.
A creamy, tangy, garlicky creation that takes all of ten minutes to prepare and lasts for days in the fridge. In fact, it doesn’t just last in the refrigerator, it actually gets better over time which makes it the perfect make-ahead topping. And don’t even get me started on what happens when you dip a corn chip into it. It’s magic. In fact, I highly recommend doubling the recipe. This stuff is seriously addictive. Even my husband who hates avocados enjoyed it with his lunch today. If you like avocados and guacamole, you must try it.
The Dishy Details
Here are the quick facts. Place the beans in a large pot and add enough water to cover them by about an inch or two. Stick the pot in the refrigerator and forget about them until the next day.
While the beans are getting a bath, you can chew on this. Beans that have been allowed to soak are actually easier on the digestive system, taste better, cook faster and have a more desirable texture than un-soaked beans. And, aside for being a yummy source of fiber, protein and antioxidants, beans have numerous health benefits and can actually help you process calories more effectively. Who wouldn’t love that?
Now, back to cooking. Drain and rinse the beans, dump them into a large pot along with some chopped peppers, onions and garlic, add chicken or veggie broth, a bit of water and allow them to simmer for about 1 1/2 hours. Lift the lid (I warned you, this is the hard part), give everything a good stir, add the spices and continue to simmer for another 1 – 1/2 hours. That’s it, you’re all done.
Oh, but lest we forget about the avocado-lime crema. Just throw a couple of avocados, some lime juice, garlic, cilantro, salt, pepper and a touch of hot sauce (you can make it as spicy or un-spicy as you’d like) into a food processor.
Pulse everything to blend, remove to a dish, cover with plastic wrap and let it wait for you in the fridge. Or, dip a chip into it just to make sure that it’s edible enough to serve to others. Oh, the sacrifices that we make for those we love.
I hope that you’ll decide to give this Black Beans With Avocado-Lime Crema recipe a whirl. If you do, please let me know what you think, or tag me on Instagram. I always love to hear from everyone and to see photos of any recipes that you make. And, above all, thanks so much for stopping by.
Black Beans With Avocado-Lime Crema
Ingredients
Black Beans:
- 1 pound dried black beans
- 6 large garlic cloves, minced
- 1 large onion, medium diced
- 1 yellow pepper, seeded and medium diced
- 1 orange pepper, seeded and medium diced
- 1 jalapeno pepper, seeded and minced
- 4 cups vegetable or chicken stock (low-sodium is the preferred option as this allows you to control the amount of salt in the recipe)
- 2 cups water
- 2 tsp cumin
- 3 tsp oregano
- 1 tbs kosher salt
- cilantro for garnish (this is completely optional)
Avocado-Lime Crema:
- 2 ripe avocados
- juice of one lime
- 2 large garlic cloves
- ½ cup sour cream
- 1 tbs cilantro
- ½ tsp kosher salt
- 5 dashes hot sauce
Instructions
Black Beans:
- Place the beans in a medium sized pot, pour in enough cold water to cover the beans by about 1-2 inches. Place in the refrigerator and allow to soak overnight.
- Drain and rinse the beans. Place them in a large pot. Add the garlic, onion, peppers, jalapeño, vegetable (or chicken) stock and water. Bring to a boil over medium heat. Turn the heat down to low, cover the pot and allow the beans to simmer for 1½ hours.
- Add the cumin, oregano and salt. Give the beans a good stir, cover the pot and continue simmering for another hour. Taste the beans for seasoning and doneness. If you prefer softer more creamy beans, you may need to simmer them for about another 30 minutes, which is what I did.
Avocado-Lime Crema:
- Combine all ingredients in the bowl of a food processor. Process until smooth.
- Remove to a bowl. Cover with plastic wrap (make sure that the wrap is pressed directly onto the crema to prevent it from browning). Refrigerate for at least one hour to allow the flavors to meld.