Mouth watering made-by-mistake black beans
I was just making a pot of black beans in my Instant Pot and I added 2 cups of black beans and 4 cups of water. Then I was going to add 2 cups of vegetable broth but first I added 3/4 of an onion and 2 big cloves of garlic to kind of make my own vegetable broth. But I wasn't finished doing what I was doing and forgot and closed the lid without adding any additional water and cooked the beans for 45 minutes(instead of 30 like the recipe said). When I opened the lid I realized that I had forgotten to add the veggie broth and I was scared that they wouldn't be cooked enough!!! That's the weird thing!! They are perfect! They were in their cooking water but not in any water to pour off. And they are cooked perfectly. So I had to add this recipe !!!!
Black Beans
2 cups of dried black beans
5 cups of water
3/4 of a large onion, just 3 1/4s set on top of the beans in the water
2 large cloves of garlic, just set on top of the beans in the water
Close the lid. Cook for 45 minutes. That's it!!!
So I take a bowl and put some cooked grouts into the bottom (1/2 - 1 cup). Then I add black beans to cover the grouts and then some (1/2 to 3/4 cup) and then I break up some fresh kale on top( 1 stalk) and then I microwave all of it for 2 1/2 minutes. When it is done, I add this organic salsa I get at Costo that I really like.
And then I add my vegan sour cream. Excellent!
Tofu Sour Cream
1 14 oz pkg. firm tofu, drained
5 Tbsp lemon juice
2 Tbsp red wine vinegar
1 Tbsp white or yellow mellow miso
1 Tbsp of flax seed meal
Put this in a blender and blend. It's absolutely the best on beans and rice, on burritos, on enchiladas, and it has the little kick that sour cream has. It's delicious and so easy to make. Keeps in the refrigerator for a good week.
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