Monday, September 29, 2014

black bean bowl.

bowl4 Last week, I wrote about how I plan meals for our family. This recipe is an example of what might come of that plan. It's hardly a recipe because it was created from the ingredients we had at home on a Wednesday night, but there's no harm in sharing anyway!

It is always best to soak beans for an extended amount of time (I try to start the soaking process before I leave for work in the mornings), but in case you forget (as I did on Wednesday), here's a great how-to for quick-soaking beans. If you're new to soaking beans and would like to read a bit more, this is a well-written and informative article.

bowl1 bowl3 B L A C K  B E A N  B O W L
Serves 2, with plenty of leftovers

1 cup pre-soaked black beans
2 cloves garlic
1 teaspoon salt
1/2 cup steamed corn
3 small peppers, chopped
1 heaping handful spinach, chopped
1/4 of onion, chopped
1/2 avocado, sliced
Honey-Lime dressing (recipe below)

1. Cook black beans on a low simmer for one hour (for firmer beans [my preference]), or an hour and a half (for softer beans) with 2 cloves of garlic in 2 cups water, uncovered. Stir occasionally. Add 1 teaspoon salt during the last 10 minutes of cook time.
2. Divide beans into two bowls,* and top with corn, peppers, spinach, onion, avocado, and dressing.
3. We like serving with these chips.

* This is where I save the remaining beans and toppings + dressing in a reusable container for the following day's lunch.

bowl2 H O N E Y - L I M E  D R E S S I N G
Serves 2, with plenty of leftovers

1/2 avocado
1 tablespoon honey
1 clove garlic
juice of 1 lime
1 tablespoon coconut milk
up to 2 tablespoons water, for thinning
up to 1 teaspoon salt

1. Place all ingredients (except for water) in a blender or food processor and blend until smooth and combined.
2. If desired consistency is not reached (or your appliance needs a little extra help), add up to 2 tablespoons of water to thin the dressing. Add salt for taste.

Enjoy! xo

1 comment:

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