Black Beans are a treat typically served as part of meals in Mexican, Central & South American, and other cuisines. It is quite simple to make and costs just pennies. Similar to most beans, black beans have negligible amounts of fat. They are a good source of protein and thiamin. Black beans also contain good amounts of iron, calcium, magnesium, copper, phosphorous, manganese and folate.
Served with a bit of salsa and some warm corn tortillas, BBB makes a lovely meal. Besides being wonderful served simply, basic black beans are delicious in Black beans With Corn and Cheese, as fillings in pupusas and burritos, and topping for tostadas. The beauty of beans is that they freeze well also. Freeze completely cooled beans in freezer containers for up to 2 or 3 months.
Each serving (without the cheese) contains about 110 calories; 7 g Protein; .5 g Fat, 20 g Carbohydrates and 5 g Dietary Fiber.
2 cups Black Beans
2 whole dry hot Red or Green Chilies
1 sprig Oregano (optional)
1 clove Garlic (optional)
1 tsp Sea Salt
Queso Fresco or your favorite cheese, to serve (optional)
Sort the beans for debris; rinse well and soak in plenty of water to cover for a few hours. Soaking is not a prerequisite - soaked beans cook quicker than unsoaked beans; that is all.
Drain the soaked beans and place in a large pot with the chilies and the optional ingredients. Add water to cover them; bring to a boil, reduce heat and simmer covered until very soft. Remove and discard the chilies and oregano stem.
Mash the beans with a potato masher and stir in the salt.
Serve hot with a sprinkle of the queso fresco or other cheese if desired.