Remember on Monday I was talking about having to choose just one food to eat every day for the rest of your life? The closest I’ve come to that is actually eating one thing every single day for 18 months of my life. Now this sort of thing will usually have one of 2 effects. 1) Cause severe aversion to the food so the very thought of it makes you want to hurl, or 2) Create some subconscious need that makes it impossible for you to ever live without it. For me, it was the latter, and that is why at our house we eat black beans- in some form- at least once a week! I have a lot of different ways to make them, depending on how they’re being served. But this is one of those “recipes” that I get asked for all the time. My usual response is “a little of this and a little of that” since I don’t use a recipe. But just as with the lime-cilantro rice, this blogging thing has given me a reason to actually record some of my measurements so I have actual recipes to share. So to all of my friends out there who have been asking me how I make these- here you go! These beans are great alone as a side dish, or (all my Brazilian friends plug your ears now) topped with shredded cheese and sour cream, served over rice (they’re great on top of the aforementioned lime-cilantro rice minus the pineapple), or in fajitas and tacos. When I made them for these pictures, I spooned them on top of taco chicken, and then topped it with slices of creamy avocado and a squeeze of fresh lime juice. It was DiViNe. Enjoy!


Nutrition Facts (per 1/3 C):
Calories: 70
Protien: 4 g
Carbs:13 g
Fat:1.5 g

Related Recipes:


Taco Chicken

Lime-cilantro rice

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