Beautiful Black Beans

“Black Beans and Rice is one of the most colorful, tasty, and nourishing dishes we know of.”  Laurel Robertson, Carol Flinders & Bronwen Godfrey writing in “Laurel’s Kitchen”

When was the last time you enjoyed some black beans?

Dear friend, I am praying that all is well with you and that your body is as healthy as I know your soul is.  (3 John 2; NLT)

Staying with our dried bean theme for the month, today’s recipe highlights the colorful black bean.  Black beans could not be more succinctly and descriptively named. They are commonly referred to as turtle beans, probably in reference to their shiny, dark, shell-like appearance. With a rich flavor, black beans have a velvety texture while holding their shape well during cooking.

When our daughter, Tracy was a little girl and learning to navigate the waters of her parent’s vegetarianism, one of her all-time favorite foods was black beans and rice.  She would frequently ask for this meal.  I was always happy to oblige, feeling gratified that this was a healthy, wholesome meal that she enjoyed.

According to The World’s Healthiest Foods, research published in the Journal of Agriculture and Food Chemistry says that black beans are as rich in antioxidant compounds called anthocyanins as are grapes and cranberries.  When researchers analyzed various types of beans, they found that, the darker the bean’s seed coat, the higher its level of antioxidant activity. Gram for gram, black beans were found to have the most antioxidant activity, followed in descending order by red, brown, yellow, and white beans.

When buying dried black beans, I suggest paying a little more to purchase organic beans.  I accidently bought commercially grown dried black beans one time.  When I opened the bag, the pungent, chemical odor nearly took my breath away.  I didn’t even use the beans!  Again, when using dried beans, a key is in soaking the beans in water either overnight or for 6 to 8 hours during the day.  Pour off the soaking water and use clean water to cook the beans.  Don’t add salt or acidic ingredients until the beans are soft as that will cause the beans to be tough.

Black beans and rice make a great marriage of flavors.  I use organically grown, brown basmati rice.  If you’ve not tasted brown basmati rice, you are in for a tremendous treat!  It smells like popcorn as it cooks.  And its nutty, rich flavor compliments the black beans like no other.  I recommend soaking the rice as well.  It’s easier to digest and brings out the flavor of the rice.  I pour 1 cup of rice into a bowl and cover it with water.  It won’t expand like dried beans do.  And you don’t need to soak rice as long as beans.  One to four hours is sufficient.  Drain the rice and then add it to 2 cups of boiling water.  You can add salt to this water.  Cover the rice and allow it to simmer on the stove for about 45 minutes.  When ready to serve, place a bed of rice on the plate, top with the cooked beans and garnish with sour cream (organic), freshly, chopped tomatoes, and scallions.  Enjoy!

Prayer Power
Father, are so very thankful to You for all of your wonderful provision for us.  Thank You for Your divine Hand of favor for each and every one of our readers.  Bless them Lord as only You can do.

Link of the Day
Black Beans and Rice

Blessings on you as you experience the treat of eating some black beans.

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