Pot of Black Beans + Creamy Black Beans
inspired by the Mama Eats Ebook
  • 3 cups dry black beans
  • sea salt
  • 2 tablespoons olive oil
  • 1 yellow onion - sliced in half
  • 1 jalapeño - slit down the side
  • 5 cloves of garlic - smashed and peeled
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • freshly ground black pepper
  • 2 bay leaves
  • juice from 1 lime
  1. Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar.
  2. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2". Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies.
  3. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalapeño. Let sit on the heat for about 4-5 minutes, flipping the jalapeño halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute.
  4. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1"). Add the charred onion, jalapeño, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalapeño, onion, and bay leaves.
  5. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below).
Recipe by Golubka Kitchen at https://golubkakitchen.com/meal-plan-mini-creamy-black-bean-bowls-cauliflower-tacos-raspberry-brownies/