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Black Beans 

Beans are high in protein, full of fiber, and are low in fat (which coincides with the New Year and many of us dieting resolutioners). I make these to go with my fish tacos, which are grilled.  Beans are chock full of iron, magnesium, folic acid, phosphorus, and B vitamins! For all my vegetarians out there, these can be used as the filling for tacos. You can add shredded cabbage, salsa, and some cotija or queso fresco if making a taco out of them.


  • 1/2 pound dried black beans, rinsed, picked and soaked for 1 hour
  • 1 medium white onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon cumin
  • salt and pepper
  • 1 tablespoon oregano
  • 1 tablespoon vegetable oil
  • 2 teaspoons white wine vinegar

In a large stock pot, place beans and about 10 cups water. Turn heat to high and add all other ingredients.  When beans come to a boil, reduce heat to med-low, partially cover and cook for about 3 hours until liquid has thickened and beans are soft.

Top with queso fresco or cotija cheese for added flavor. These can also be served refried style by heating some vegetable oil in a pot and mashing them up.