Black Bean Delight!
Black Bean Delight: Food really is quite amazing. And culture around food is fascinating. Our recent trip to Yucatan this November rejuvenated my love of food…most specifically Yucatecan food.
I am anything but a foody. When asked the question: Would you rather watch an amazing sunset or eat a delicious meal?” I will always hands-down choose to watch a sunset. This is somewhat intriguing to me since I have a fast metabolism and when I don’t eat I literally stop functioning. Some people very close to me even might say I get nasty and short and illogical. I would have to agree with them (him).
But today, I really want to share the gratitude I have for black beans. Yes, that’s right, that’s what I said. Black beans. The more you eat, the more you toot. Those ones.
Why black beans, you might ask?
Clockwise from the upper left: Black beans with onions, Mexican scrambled eggs, corn tortilla with white Mexican cheese.
While in Yucatan, we ate black beans at almost every meal. Generally they are mashed – served thicker with breakfast, and thinned out for dipping chips for the starter of lunch and dinner. (Yes, there is a story where I had 12 meals in a row with only black beans, eggs and tortillas and had major digestive issues…I was living with a Guatemalan family at the time. That’s another story completely!)
Black beans are delicious, easy, a protein + fiber and a healthy carb.
When I eat black beans at home in the United States, I generally eat them for a special weekend breakfast, like I did this morning. Start by Sauteing onions and garlic, then dump in the beans with at least half of their own juices. Cook while stirring and smashing along the way. To add some complexity, I like to add chili powder, paprika, and turmeric. If you want to start with the dried beans, here’s a great recipe from the New York Times.
If you haven’t had black beans lately, grab a can or a bag and enjoy the delightful legume!
