Black Beans

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~ 30 minutes from pressure cook to completion

Dried or canned, as a soup or chili, over rice, polenta or with eggs, baked with melted cheese,  in tacos with “the works”  or as a dip with corn chips (organic!) …they are delicious, versatile, and can be very quick to make.


  • 1 -1 ½ cups dry black beans (rinsed and soaked in water overnight, or in hot water for 3-4 hours) Pressure cook w/ 2” kombu strip for @20 minutes after valve pops, Optional – add diced onion to the  pot for incredible flavor!
  • 1Tbs olive oil
  • 1 onion (if not added to the pot when cooking)
  • 2 Garlic cloves, smashed
  • ½ red & yellow pepper, chopped
  • ¾ tsp. cumin
  • ¾ tsp. coriander
  • 2 -4 Tbs salsa
  • Few shakes Tobasco or cayenne or sautéed jalapeno to taste
  • 1 Wedge to ½ fresh squeezed lime or lemon
  • Fresh chopped cilantro leaves
  • Salt to taste
  • NOTE: All seasonings are ultimately to taste.  Always start w/ less, you can always add more.

Optional additions: ORGANIC corn nibblets, fresh or roasted tomatoes, scallions, green pepper

In large saucepan/frying pan, sauté onion and garlic in oil for a few minutes. Add peppers, cumin & coriander and cook @ 5 minutes until peppers soften. Add fresh tomatoes (if using),and sauté a minute or two. Add black beans from pressure cooker – with some of the liquid! Depending on how liquidy you want your beans –use at least enough liquid to cover them. Lower flame, keep lid off the pot….liquid will reduce and thicken!  Add salsa, hot sauce, lime, and salt. Simmer until hot and thickened to your liking – 5 to 15 minutes.  Add fresh cilantro at the end.

15 -20 minute canned variation: Sauté all the above vegetables as you want and add 1 -2 cans of RINSED beans (BPA – free can if possible! Eden brand is good.). (I always discard the liquid from the can, and rinse the beans.) I prefer organic and salt free canned beans. Add water to cover, and if you have a little tomato juice, you can add ¼ cup. (I love Knudsen’s Very Veggie blend of tomato juice.)  A TBS. of Tomato paste can work also. If neither – don’t sweat it, just add the salsa and water.

Enjoy black beans over rice.  I like using Basmati or Jasmine white rice that I add turmeric, a tab of butter, and vegetable powder to, for a mild flavor and golden yellow color. Fresh chopped parsley or cilantro on the rice adds gorgeous color, as would diced red pepper. You can also take a casserole dish, put rice on the bottom, beans over it, and sprinkle with grated jack cheese or cheddar. Put in oven until cheese is melted & bubbly.

Another serving Suggestion: When my daughters were teenagers a family favorite was composing your own taco or wrap with all the “sides”: black beans, shredded lettuce, grated cheese, sautéed zuchinni & or peppers, organic corn nibblets, sliced avocado, and – cast iron sautéed organic chicken strips – not on Meatless Mondays 🙂 .


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