Happy Tuesday! I hope your week has been off to a great start!
As you can see up above, today’s recipe will be focused on some yummy spiced red and black beans. It’s an incredibly simple and delicious recipe. Beans have been a major staple in my diet lately, especially since they are so nutrient dense. With their high protein, fiber, folate, and iron content, I’d say that they’re essential to everyone’s diet!
You can make this recipe with canned beans, though some adjustments would have to be made (reduced cook time, vegetable broth, etc.) Raw, dry beans were what I used, and so I’d suggest you do the same if you’re interested in making this.
Dry beans cooked from scratch are so worth it. Dried beans are also very aesthetically appealing!
This is one of the easiest ways to prepare and cook raw red and black beans.
- 1 cup dried black beans
- 1 cup dried red beans
- 2 cups vegetable broth
- ½ cup water
- 2 Tbsp olive oil
- 1 roma tomato (diced)
- 1 onion (diced)
- 1 minced garlic
- 1 tsp chili powder
- 1 tsp cayenne pepper
- salt and pepper to taste
- In a large pot, add the black beans and red beans. Fill the pot with water so that the water is at least 3-4 inches above the beans. Bring the water to a boil and boil the beans for an hour. After an hour or when the beans begin to soften, drain the water and set them aside.
- In a medium-large pan, heat the olive oil. Add the diced onions and sprinkle a pinch of salt over them. Cook the onions until they become slightly translucent, then add the garlic and cook for another minute (stirring frequently). Add the diced tomato, sprinkle a pinch of salt over them, and stir the pan until the tomatoes are fully cooked.
- In the pot of beans, add the broth, water, and cooked vegetables. Let the pot simmer slightly covered until nearly all of the liquid has been evaporated (for about another hour). 30 minutes into the simmering of the beans, add the chili powder and cayenne pepper and then give the pot a quick stir. Leave the lid off the pot.
- Once most of the liquid has been evaporated, you can turn off the heat, add salt and pepper to taste, and then serve with chips, spanish rice, or plain.
These beans are so yummy. I’ve been eating them everyday for lunch. EVERY SINGLE DAY! Granted, we’ve only had two days this week, but still…Talk about savory, slightly spicy, and magically delicious all in one bite.
Anyways, I have to go do some homework and grade some papers now. Have a great night and stay happy and healthy y’all!
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