Quesada Recipes: Big Batch Black Beans

Black Beans, sometimes called Black Turtle Beans, are a versatile bean. They work really well in Mexican dishes (whole, as a side with rice, in burritos, quesadillas etc. or mashed and made into refried beans), but they are also great in salads, soups, in chili, with eggs, in veggie burgers…the list goes on!

Black beans are part of the legume family–the same as lentils and peanuts. They are low in calories, high in fibre and a great source of protein. And as an added bonus–they are inexpensive to buy!

Since dried beans take a while to cook, you may want to make a big batch and freeze them to have available at any time.

4 cups dried Black Beans (also called Black Turtle Beans)

10 cups water

1 Tbsp minced garlic

1 Tbsp dried oregano

2 tsp salt

Place all ingredients, except salt, in a large pot. Partially cover, bring to boil and boil for 45 minutes, stirring occasionally.

Reduce heat to medium and simmer for 15 minutes. Taste. At this point the beans should be almost done.

Add salt and simmer for another 10-15 minutes, or until done. They are done when they are no longer raw tasting, and are soft inside.

Drain and serve immediately. Or, place 1-2 cups in freezer bags or containers and freeze for up to a month– just thaw and you’ll have delicious black beans to use in your favorite dish, anytime!