I had never cooked with black beans before as I always bought canned ones from the store. I was very surprised as to how easy and flavorful it was cooking at home. Making your own is a better option than the cans considering from a health safety point of view. You can refrigerate or freeze the beans for later use. I made this recipe a couple of time now with and without oil and you cannot tell much of a difference.
One know fact about Goan cuisine is it does not use black beans neither did I see them in stores growing up. My husband has made an effort (with his wife’s helps 🙂 ) to eat more greener. He has been eating almost 90% plant-based diet and I must admit it can be monotonous if not being creative. It is also hard work and has to be planned. Since we do eat a lot of leafy green salads I am always looking for some protein to be included and black beans along with garbanzo beans are my goto.
Please feel free to share your Black Beans Recipes in the comments section.
Serving Size: 4 cups
2 cups of overnight soaked black beans
4 cups water
1 tsp of whole cumin seeds
4 crushed cloves of garlic
1/2 tsp of red chilli powder (optional)
1 chopped small onion (optional)
3 tbsp of oil
1/8 tsp of baking soda
Salt to season
Add all the ingredients into a pressure cooker and cook for 25 minutes or 4 whistles.
Take off heat and let the pressure be released completely before you open the cooker to be safe.
Drain the liquid and save for making soup. Use black beans to make a variety of foods like rice, tostada, salad or more.