February 26, 2019

Creamy Balsamic Black Beans

I buy all our beans in bulk and soak them, sprout them, and then cook them. If you’re going to eat beans it’s a little bit of work but tends to make them more easily digestible for lots of people and saves a looooot of money over

buying them in cans. But either way you can make these, just start with softly cooked black beans.

INGREDIENTS

5 cups softly cooked black beans (they should have no crunch or bite to them at this point)

2 cups stock/broth (or water and a good stock paste like better than bouillon)

3T tomato paste

1/4 cup quality balsamic

Salt to taste (it will likely be a good amount)

More water for slow cooking!

DIRECTIONS

I usually sprout my beans by soaking overnight and sprouting for two days on the kitchen counter top rinsing twice a day. Then I cook them as I would unspotted beans, bringing them to a boil turning down and simmering for about an hour. I usually throw out the water after they boil then start again and simmer for an hour. Mostly, just start how you want but cook your beans until they are soft soft. They want to have no bite to them but still have their shape. For me that’s about 2-3 hours of cooking, it’s honestly different every time. I always cover with a lot of water and add more as they cook so they’re always well covered.

Then you’re ready to make them into yummy balsamic beans.

With five cups of cooked beans in a large pan, add in the stock/water, tomato, balsamic and a starting amount of salt. Turn the heat down to a low heat and simmer them, stirring regularly so that they don’t stick and dry out. Add as much water as you need to keep them soupy as they simmer down and soften. Taste the beans and add more balsamic or salt as needed.

Keep cooking the beans, adding more water, and stirring for about 30-45 minutes until the beans have really softened and start to go creamy. Then stop adding more water and let the excess liquid cook off a bit so you get slightly thicker, creamier beans. Then serve them up with whatever you want. I put poached eggs on top, eat them on toast… but my fave is with a big bowl of cabbage slaw. Which is just shredded cabbage with THIS dressing. It’s an unbeatable combo!

Enjoy!

SHARE THIS POST

Related Posts

Kale salad with tahini lemon dressing

Paleo, Salads, Vegan

This, ladies and gentlemen, is one of my favourite salads in the world. So when kale and asian pears arrived in my produce box this week I knew exactly where…

Rosemary and Garlic Chick Pea Flatbread

Breads, Breakfast ideas, Vegan

I love the ease of this flatbread.  There’s no kneading, no rising, aside from letting it stand for 10 minutes you just throw the ingredients in and cook it for…

Skillet quinoa pizza

Main dishes

This is a very simple recipe that happened as I drove home from work thinking about how to make a husband happy using what was in the fridge!  I knew…

Raw Cookie Dough

Bars and cookies, Desserts, Paleo, Vegan

This dangerously addictive recipe is waiting to come to you in The Whole Scoop ebook when it launches NEXT WEEK (read this guy for the info and then make sure you’re prepped…

“Cleaner Weiner” Mac N Cheese (df)

Main dishes

This post was sponsored by Applegate, a company we use and love. I did receive compensation for my time for creating and writing up the recipe for you to read,…

No Sugar Chocolate Bark

Bars and cookies, Desserts, Vegan

INGREDIENTS 2T virgin coconut oil 2T raw coconut butter 1T cashew/almond butter 4T organic, fair-trade cocoa (I buy cocoa and nibs in bulk from cocoasupply.com but if you don’t want…