My First Batch of Black Beans

You may have already been following our black bean harvest, if not you can check it out here:

Black Beans, yes please!
https://steemit.com/blackbeans/@theneohippy/black-beans-yes-please

We really tried to grow enough to last the winter this time and I feel we were quite successful in that regard.

Today, I decided to finally cook some of them! Last night I put a few in a jar and filled the jar to the top with water.

I had always read to soak them overnight, but after checking out this article earlier I may have to skip it next time! Maybe I'll notice a difference too!

http://www.seriouseats.com/2014/09/soaking-black-beans-faq.html

They really soaked up quite a bit overnight, I even had to add a little more water in the morning when I checked on them.

I started cooking them around 2:30pm so that they would be ready at 4pm, in time for supper.

I didn't have much trouble with it, they didn't stick on to the bottom or anything, but I stirred them every so often to prevent it.

I finally got to taste them, and WOW! They're SO much better than old canned beans!! I have to think of a dish to use them in tomorrow as well because there's going to be a few leftover for sure, perhaps burgers are in order! :)

Tonight though I made what we call taco cups, although there's not much in there that qualify them to be tacos LoL

I cut some thin organic wraps into squares and fitted them into my muffin tin. Then I spooned in some lightly fried tofu, the black beans, rice, bell peppers and some dairy free cheese and baked them in the oven for 10 minutes or so.

They rock!! Even the kids gobbled them up! :)

In conclusion, my first try with our garden fresh black beans was a total success! Fresh is always better!

Burgers tomorrow :)

Great post!!! Follow Me And Upvote My All post

Thanks! What was your favourite part?

Comment spam smackdown FTW!

That article was interesting - I thought soaking beans was like sprouting wheat and such, that they contained that "anti nutrient" phytic acid, that binds up minerals so your body can't digest them, and you actually end up with a net mineral loss if you don't soak or sprout. The author mentioned digestibility and not feeling a difference, but I think it's not just about the enzyme issue?

Here is a link that talks a little about it. I first read about it either in Cure Tooth Decay (because my teeth are a mess, yo) or Nourishing Traditions.

http://nourishedkitchen.com/soaking-grains-nuts-legumes/

I've read about this as well! It's why you always dump the water you soak your nuts in. Maybe black beans don't produce as much? Or maybe (and more likely) the author is obvilious? LoL

It's hard to know! LOL. However, it may be that there is something different about them, because they are the only bean/lentil I can eat on my allergy diet. So something is different about them, that they don't have nickel in them like other beans and lentils do!

Maybe no phytic acid, which binds minerals, which is why they don't bind up nickel from the soil?

Yea maybe! They say all beans have it, maybe it's just a whole lot less for them? It's weird! LoL
We need more research being done about it!

fantastic / new follower ... do you add onion and garlic? my wife is from guatemala, she makes awesome black beans, refried in different ways too... keep exploring, cool

Thanks for the follow! :)

I didn't bother adding anything for this first attempt, garlic and onion would be fantastic though! Thanks for the tip! :)