Ok, so I love this recipe… Its simple, tasty, and you can put these beans over pretty much anything.

You will need:

black beans over taco salad

1 can black beans, including liquid

1 clove garlic, minced

½ sweet onion, diced

¼ red pepper, diced

1 teaspoon turmeric

1-2 tablespoons veggie taco seasoning (for extra flavor)

Olive oil

Place the garlic and olive oil in a pan over low heat until garlic begins to brown.  Add the diced pepper, followed by the diced onion a few minutes after (pepper takes a little longer to cook through).

After a few minutes, when everything is really aromatic and soft, add the can of beans along with ½ cup water, and seasoning.

Continue to cook this over a low heat until most of the liquid is evaporated and has a thicker consistency, usually about 20-30 minutes.

You can enjoy these beans over some brown rice, incorporate them into a taco salad, or eat them alone.  They will keep in the fridge for 3-4 days, allowing you to enjoy them a few different ways at a few different meals.

Beans are packed with fiber, soluble and insoluble, and are also a complete protein.  They will keep you full for an extended period of time, provide you with extended energy, and all of their fiber will keep your digestive tract running smooth.  When purchasing canned beans, my favorite brand is Eden’s Organic.  They use organic beans, don’t add any salt, and are packaged with kombu seaweed, which is used to ease and prevent any digestive issues that can sometimes arise when eating beans.

with love and bean eatin’,

Amanda