Here is a super easy, set it and forget it recipe for your weekend!
My family LOVES these beans. We eat them over brown rice with a bunch of toppings like avocados, tomatoes, lettuce, green onions, red peppers, salsa, corn, cheese, tortilla chips. We eat them in tacos or as a side to enchiladas. I've used them in chilis and soups, these black bean and butternut squash burritos from oh she glows are also a favorite, but
wherever they are, they are downright delicious, and loaded with fiber, protein, iron, magnesium potassium and calcium!
What you need:
1 lb. dry, uncooked black beans
1 onion, chopped
2 tsp. salt
1/3-1/2 C. vegetable oil
7 cups of water
What you do:
Chop onion and throw it into your crockpot.
Rinse and sort dry beans well and throw them into your crockpot (remember, no soaking needed).
Add oil, salt, and water.
Turn your crockpot on HIGH and cook for 8 hours. I usually stir mine about 1/2 way through, but this isn't necessary.
Your resulting beans will be soft and ready for use in whatever you please!
These beans also freeze well and can be stored in the freezer for about 3 months. Just make sure you label your ziplock with the date and don't forget about them (like I've done before). Enjoy!
Check out some of these beans on Amazon:
Also check out these pretty recipes:
11 delicious ways to eat black beans from thekitchn.
Black beans from the Pioneer Woman
Black bean recipes from food.com
I love movement and habits that promote health and lifetime wellness. I also like stretchy pants, being outside and good-for-you food! Follow me on Instagram @DawnBrownCoaching for more frequent updates.