Black Beans (500g)

How to prepare your beans:

• Beans are best cooked yourself rather than draining them from a can.
• Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
• Rinse to remove any dirt and stones.
• Cover with 3 – 4 times the volume in warm water and soak overnight.
• Discard old water. Add fresh water and bring to the boil.
• Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!

Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.
All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.

Go beans with this recipe for the best-ever chili beans!

Californian Black Bean chili                             

• 500g Black beans or 3-6 cups  of black beans
• 1 Dessert spoon of Mary-Ann’s Veg stock powder
• 1 Red onion or 2-4 leeks or 4-6 spring onions
• 1 Finely chopped red pepper and 1(or more) finely chopped chili
• 500ml Tomato puree or crushed tomato
• Chopped coriander (cilantro)

METHOD:

• If using dried beans, cover with water, soak overnight and pour off – rinse and cover with water again.
• Place on stove – bring to the boil and simmer gently until done – don’t add salt until the beans are soft as salt prevents the beans getting soft.
• Add 1 dessert spoon of Mary-Ann’s Veg stock powder once they are just done and simmer another 10 -15 minutes.  Leave the lid off if needed to make sure water is reduced to a minimum.
• Dry stir fry 1 red onion or 2-4 leeks or 4-6 spring onions (finely chopped).   Add 1 finely chopped red pepper and 1 finely chopped chili (be careful of the fumes they can make you cough!)
• Simmer until well cooked and stir all the time to stop it catching, then add 500ml Tomato puree or crushed tomato and simmer for 15-30 minutes.
• Then add the cooked beans, simmer 5 minutes or longer, and serve in a bowl with chopped coriander (cilantro).  Make cashew sour cream and chopped spring onion and this can be served with rice.

Cashew ‘sour cream’                                        

• 1 cup raw  sunflower seeds or cashew nuts
• Juice of 1 lemon
• 1 tsp. Mary-Ann’s Garlic & Herb salt
• Optional – 1 tbsps. Extra Virgin Olive Oil
• Optional – 1 tsp Mustard powder
• Blend well until rich and creamy

Serve with beans, OR, and this is a HUGE OR, place the beans in a baking dish, pour the seed/nut cream over the top and push – Triangles of Mary Ann’s  GF wraps or Organic Corn chips into the dish – covering the whole surface with small gaps in between.

Bake at 160-180°C until the “cream” is lightly browned – remove and serve with extra wrap chips or corn chips.

Check out our recipe books for more bean recipes!