Black Beans

Psst...I have a secret. A secret crush - on black beans.

A great source of protein, antioxidant rich black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

They're also super filling and ridiculously delicious. They're my new BFF. Well, maybe even BF.

I have not taken any pictures while cooking them. I'm sorry. You're going to have to envision these black beauties on your own.

1. Soak a bag of black beans over night per directions on the bag.

2. Chop one onion, one jalapeno and three garlic cloves.

NOTE: This veggie trio is also known as a sofrito. It's a great base for all kinds of soups, stews, etc. Often, the jalapeno is replaced with a bell pepper, depending on what you're going for.

3. Put 2 tablespoons olive oil in a pot over medium heat.

4. When the oil is hot, add your sofrito, salt and pepper.

5. When veggies are soft, after about five minutes or so, add the beans stir them around and heat them for about two or three minutes.

6. Add water according to the directions on the bean package. Usually about 8 cups per lb.

7. Let beans simmer over medium heat with the lid open a tad for two hours. Longer if beans are still hard or there's two much liquid left.

Now, you're probably wondering what the heck you're going to do with all these beans. That's where your food saver comes in. Cut single serving sized bags, and vacuum seal and freeze single servings. Then heat them up as a small meal or side dish at any time.

Enjoy!

Suzie Black Bean Lover