I love easy, home-cooked meals. Years ago, when my kids were younger, I posted a popular (real mom’s) guide to meal planning. Now, even though my kids are teenagers, meal prep isn’t easier; they eat so much more! Feeding teenage boys can break the bank.
Then I stumbled on this post I wrote years ago (in a former writing life). I resurrected some of these meals and the one big dish of black beans again this summer.
Black beans are cheap, delicious, full of nutritious elements, and, even better, can go a long way. These four recipes featuring black beans make great summer meals. They are light, full of flavor, and easy to make.
The preparation –
On Sunday evening, empty a large bag of dried black beans into a large bowl, cover them with water, and place them (covered) in the fridge to soak overnight. (I believe in the soaked version of dried black bean preparation.)
Drain them on Monday, and the beans should be starting to soften, but not by much. Still, they are ready for preparation.
The best black beans are usually flavored with bold spices and garlic. Using a large pot or a Dutch oven, place the black beans on the stovetop with minced garlic, cumin, salt, pepper, red pepper, and some dried cilantro. (You can also add jalapeno pepper, lime juice, bacon, bouillon, broth…whatever appeals to you.) Allow the black beans to simmer in the spices, adding liquid if things look too dry, until soft and easily mashed with a fork. (The exact amount of time this will take depends on how fresh your beans are. If working from dried beans, this can take an hour or more.)
For more details and information on cooking dried black beans, visit this post.
You can simmer canned black beans in the same manner, which will take around 20 – 30 minutes. Don’t drain the can – add all the liquid to your pot. I find that canned black beans aren’t as economical as the dried ones.
After cooling, the beans can be stored in an airtight container in the fridge for three to five days.
Once the beans are cooked, there are many options from one easy-to-make giant pot.
Four Ways to Use Black Beans
For Meal 1, make beans, rice, and easy grilled chicken.
Cook white rice according to package instructions. After removing the rice from the heat, place a serving of white rice on each plate, topped with the beans.
For the chicken, do an easy marinade like this one using chicken thighs.
Of course, this now reminds me of our meals in Belize, which I love even more.
For Meal 2, make a tostada pizza recipe adaptation.
Using the California Pizza Kitchen’s cookbook, I once created a variation of a Mexican-style pizza that we’ve done riffs on since.
Using a store-bought pizza shell, layer black beans, then cover everything with a preshredded Mexican cheese blend. Bake the pizza in the oven at 425 until the cheese melts, remove it from the heat, and top it with sour cream, shredded lettuce, chopped scallions, and some crumbled tortilla chips.
For Meal 3, make a goat cheese and black bean quesadilla.
This use of black beans is loosely based on a Martha Stewart recipe (no longer available).
Mix plain goat cheese, black beans, and chopped scallions, then spread the mixture on a tortilla of choice. Place another tortilla on top and lightly brown both sides on the stovetop, being sure to use a little oil to coat the pan beforehand.
Meal 4 is the easiest of all: a take on a black bean migas dish.
This is great for a brunch or breakfast, but who doesn’t love the idea of breakfast at dinner?
Scramble eggs the way you always do (I like mine with a bit of garlic salt) and heat the black beans separately.
When done, take the eggs off the heat and mix them with shredded cheddar cheese, warmed black beans, a handful of fresh chopped grape tomatoes, and chopped scallions. To serve, add a dollop of sour cream and some pickled jalapenos.
There you have it: four easy dinners, one big bag of beans. If only all summer eating could be this easy (and delicious.) Enjoy!