One of my favorite things to do on the weekend is meal prep for the week ahead. I rarely make 100% complete meals; rather, I make ahead certain ingreidents that I will be using throughout the week. For example, I love to bulk cook brown rice, roasted veggies, and beans. If I make a big batch of beans, I can use them for different recipes throughout the week. I know that many people think that cooking beans from scratch takes too much time. Yes, it does take some time; however if you plan ahead it is really easy!
Making beans from scratch will also save you money. Canned beans can be a little pricey sometimes, especially if buying organic. Once you start making your own beans from scratch, it is hard to go back to using canned beans.
Today I’m sharing one of my favorite bean recipes: Simple Mexican Black Beans. Black beans are one of my favorite beans. If I was forced to choose between pinto or black beans, I am going to choose black beans every single time. They are just so creamy and delicious!
Epazote is a Mexican herb that is a perfect accompaniment to black beans. Epazote does have a strong distinct, almost petroleum like smell. Don’t’ be put off by the smell. Epazote really add an earthy depth of flavor to your black beans. It also has gas-relieving properties, which is perfect to use when making beans. If you aren’t able to find Epazote, simply leave it out.
Do you have a favorite bean? I’d love to hear what is your favorite legume!