Black Beans

Black beans, also known as turtle beans, are small, shiny and dark.  They pack a nutritional punch- they have protein, fiber, folate, B vitamins and numerous other vitamins and minerals.  Studies show they are good for digestive health and may help to prevent colon cancer.  Black beans have been around for about 7,000 years and originated in Central American and southern Mexico.  They are widely used in Caribbean and Latin dishes.

And if all that isn’t enough- they are really cheap and easy to prepare.  Today I bought my one pound bag of black beans for 86 cents.  I cooked them up and served them alongside our Portabella Fajitas for dinner.  And I put about 6 cups of beans in the fridge for about another 3-4 meals for the two of us.  Not bad for a mere 86 cents. 

Another note on money- there is a perception that it is expensive to eat a vegan diet.  At the rate we are spending on food, we stand to save over $6,000 this year with our vegan diet.  Hmmm….now what could we do with all that extra cash. 

The great news is that my husband Mike had his lipid panel done last week.  With just 5 months of veganism his cholesterol is 169.  He probably last saw that number about 30 years ago.

One cup of cooked black beans has 227 calories, no fat and no sodium.  A Big Mac has 576 calories, 292 from fat, and 742mg sodium.  Give my body black beans!

To prepare black beans:

Rinse one pound of beans and pick out any bad beans, dirt or pebbles.

Place in 5 quart pan and soak for 3-4 hours.

Then bring to a boil, turn down to a simmer, cover and cook until done (40-60 minutes)

I like to add an onion.  You can also use vegetable stock in place of the water.  Add any seasonings you wish.  I left my plain so I can adapt them to different recipes this week.