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

Butter-less Butter Chicken

Main dishes, Paleo

    From my first visit to India as an excited 14 year old, I’ve been a huge lover of Indian food.  Both times I went I was vegetarian/vegan and…

Everyone’s Favourite Sun Butter Dressing // Tahini Dressing

Paleo, Salads, Vegan

  The quickest and easiest dressing to make that doubles as a dip, a drizzle, and magic sauce that gets my kids downing so many veggies! I make it right…

Dear Diary… We need a guilt free treat.

Bars and cookies, Desserts, Paleo, Vegan

A few summers ago I was living with my parents and they were on a mission to lower their cholesterol.  We all love a little sweet treat and the thought…

Sprouted Spelt Tortillas

Breads, Breakfast ideas, Main dishes

Tacos are pretty much always on the menu here once a week. I love that they can be a regular staple but we can adjust them to what’s in season,…

Eat-the-whole-jar Salted Caramel Sauce

Desserts, Paleo, Vegan

With one of us American and one English, we joke about what accent our kids will have. English. I’m convinced. I will coach them. Waa-ter. Boot. Rubbish. That said, there…

Simple Beef Stroganoff – Jared’s Favourite!

Main dishes

Disclaimer: This is an ugly dish! There’s no way to make a pile of brown saucy beef look elegant, which is why the picture above is of yogurt and not…