Do you ever get tired of going into a restaurant, ordering beans and finding out later they’ve been cooked with pork, lard or cheese? I most definitely do, especially since I grew up in a family that only made vegan beans. So, in a direct-action response to this problem, I created a black bean recipe of my own, Big Papa’s Black Beans, completely vegan and gluten-free. A little spicy, a little sweet, these beans pack a punch of flavor and are even better the morning after.
2 cans black beans (rinsed) or 16 oz dried beans (soaked overnight)
1 large onion or two small ones
1 bulb of garlic (yes, a bulb)
¾ c. water
1 tbsp. olive oil
1 tsp. chili powder
1 tbsp. maple syrup (to taste if you like them sweeter or less sweet)
¼ tsp. salt (to taste)
½ tsp. pepper (to taste)
You will need:
Sharp chopping knife
Large cutting board
1) Chop onions and garlic.
2) Turn burner on medium-high heat. Heat up olive oil. *A good tip to know when oil is hot enough: put one piece of onion in the oil. When it begins to simmer, it’s ready for the rest of the onions.
3) Cook onions approx. 5-7 min (until translucent).
4) Add garlic. Stir 1-2 minutes, until smell is fragrant.
5) Add beans and water and stir. Mash beans with masher. Reduce heat to low when water begins to boil (let water boil out).
6) Add salt, pepper and chili powder. When water boils out and beans have thickened, add maple syrup to taste. Stir.
7) Garnish with cilantro, put it in a corn tortilla or over quinoa and enjoy!
These beans are also great for a dinner party, potluck or lunch for the next three days!