Are you looking for a good antioxidant rich food that packs a ton of fiber and protein to your diet and is super easy to make?
I would recommend cooking some black “turtle” beans for dinner because it is healthy, easy to prepare, delicious and super inexpensive. If your family loves Mexican food, then this is going to be a real treat. The best part about this recipe is that you don’t have to worry about playing the who dealt it game after dinner. I am going to show you a little trick that will remove the gas element from the beans.
Here is what you will need to make the black beans.
- Clean drinking water
- Bag of dried black “turtle” beans
- Wild Atlantic Kombu Kelp
- Large pot and colander
- Celtic sea salt
- Mexican seasoning
First, you should always purchase quality ingredients from a reliable source. I always buy organic black beans from Amazon, my local health food store, or my monthly food co-op. If organic is available, then buy organic because it is better for your health and the antioxidant rich black beans are sure to be fresh. The next item to purchase is the secret ingredient for removing the gas from the black beans, Wild Atlantic Kombu Kelp. You should also be able to find this at your local health food store, Amazon or local Asian market. The Kelp has natural glutamates that enhance flavor and tenderize beans (basically makes them less gassy). The Kelp also reduces the amount of salt needed to season the beans.
Since I have a big family to feed, I always use my largest pot to soak the beans overnight. I fill the pot about half way with black beans but make sure you have enough room for expansion. They will expand about 2 1/2 times their dried size. After you put the beans in the pot, fill up the pot with drinking water. Then put in a 5 inch strip of Kombu Kelp and let it soak overnight.
In the morning, take out the kelp and place it aside. Drain the beans in a colander, rinse thoroughly and place the antioxidant rich black beans back in your clean pot. Fill the pot with drinking water one to two inches above the beans and place the kelp back in the pot. Turn the stove on high and bring to a boil with the lid off. When it is boiling use a spoon to skim off any foam that has risen to the top and discard. This is a crucial step for alleviating gaseous symptoms from the beans. Cover the pot and lower the heat to low and cook for one hour or until the beans are easily smashable with a fork.
Take the kelp out and discard, pour the antioxidant rich black beans into a colander and rinse thoroughly. Then put the beans back in the pot and season to taste. I typically use Celtic sea salt and Frontier Mexican seasoning because it just adds a beautiful flavor to the beans and it goes quite well in a burrito with brown rice, salsa and guacamole.
I hope you enjoy the black beans as much as we do! Please let us know how they turn out. We would love to hear your feedback. Also, if you have any other seasonings that work well, please share them with us.