I love black beans, and I love rice and bean combos. They are such simple ingredients providing such an awesome “net gain” of nutrition, especially for the price. Black beans are high in quality protein, and vitamins and minerals like folate, thiamin, magnesium, phosphorus and manganese. Plus, a very good source of dietary fiber.
Ways to eat slow cooker black beans:
I think my first meal would be “Cuban style” by choosing a healthy rice – (check out Rice is Nice for some ideas, there are so many healthy varieties to choose from) and have a bowl of rice covered in beans. The combo creates a complete protein. Slice an avocado on top, and maybe some diced tomato and dinner is served.
The left overs go into wraps or burritos, salads, or just eaten as a snack with some crackers, cucumber, and plain hummus.
I also love beans, rice, squash, with a steamed veggie like broccoli or spinach as a well balanced dinner plate.
Quinoa is also great in place of the rice. Black beans and quinoa served cold is a delicious combo for lunch.
3 cups water
1 cup dried black beans
1 cup chopped onion
1 cup chopped green pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 bay leaf
5 garlic cloves, minced
1/2 – 1 teaspoon liquid smoke (optional)
1/2 teaspoon salt
Combine ingredients in a slow cooker. Cover and cook on HIGH for 5 hours (or LOW for 8 hours). Discard bay leaf, stir in salt. Serve over rice. Enjoy!
Recipe by Michelle
Photo credit: voxxi.com