Original Easy Beansy Beans

If you're looking for one basic recipe for beans that can be used morning, afternoon or night, this one's for you. Packed with flavor, these beans are great on toast or in a burrito or rice bowl.

This recipe works best with dried beans, but you can use canned beans (just be sure to rinse them).

Feel free to modify based on what you like!

Original Easy Beansy Beans 

- 1 Onion, diced

- 2 Carrots, diced

- 1-2 Celery stalks, diced

- 1 Small Green Pepper, diced

- 1-3 Garlic cloves, pealed & diced

- 2 Tablespoons Olive Oil

- 32oz Water, unsalted Vegetable Broth or unsalted Chicken Broth

- 1 packet Easy Beansy Spice Mix per pound of dried beans

- 1 pound dried black beans, sorted and soaked overnight in water

- 1-2 bay leaves

Heat the oil over medium heat and add the onion, green pepper, carrot, and celery. Sautee until tender. Add the garlic, bay leaf, and Easy Beansy Spice mix and sautee for about 30 seconds or until fragrant. Add the drained beans and broth or water, cover and bring to a boil. Allow the beans to boil for 3-5 minutes, then stir well and reduce heat to a simmer, stirring occasionally. Continue to simmer covered for 45 minutes - 1 hour. Remove cover and continue to simmer for 15 minutes - 30 minutes to allow sauce to thicken. It should be done when the color changes from a light brown to a dark chestnut. Check for desired tenderness, and add water if necessary if additional cooking time is required. 

If desired, add a splash of lime juice or a few drops of apple cider vinegar before serving.



* As with most bean recipes, timing is dependent on the age of your beans.