Black Beans

This recipe for black beans is easy and delicious! There are several cooking options. It can be made in a crock pot or pressure cooker. It is hearty and full of flavor and nutrients. A great alternative source of protein and can be served in many ways to create several satisfying meals. For example:

  • Serve in a bowl with 2 Tbsp of brown rice or steamed chopped vegetables
  • Blend to make a smooth soup or use as a sauce
  • Smooth to a paste and use for nachos
  • Blend into a lump consistency and use for tacos or dip with fresh vegetables
  • Mash cooked beans use for burrito with corn or rice, salsa, avacado (guccamole)


Digestibility of beans for many can be a problem. Paul Pitchford, author of Healing with Whole Foods, suggests that beans are better digested when combined with green and non-starchy vegetables (cooked or raw). This includes kale, cabbage, broccoli, turnip greens, mushroom, and radishes.



2 cups of  beans (rinsed and soaked)

1 tbsp – Canola, coconut or sesame oil

1 medium onion finely chopped

1 ½ cups of kale

Braggs aminos

2 tbs. bullion paste or soup starter and 6 cups of boiling water

2 cloves of crushed garlic

1 pinch thyme



Use broccoli slaw to replace kale.


Heat oil in pan or pressure cooker and add garlic.

Cook for 1 minute.

Add onions and cook until clear.

Add kale and stir. 

Add boiling water, bullion and beans.

Stir well.

Cover and simmer until beans are tender (approximately 2 hours).

Or pressure cook for 8 to 10 minutes

Or  transfer mixture to crock pot until tender (approximately 6 hours).

Serves 6



Excellent source of protein

Good for kidney health and reproductive function


Pitchford, Paul, Healing with Whole Foods, North Atlantic Books, CA, 2002

Enter Your E-mail Address
Enter Your First Name

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Eat to Live Well.

 Healthy Recipe Tips

Ingredient Glossary

Black Beans and Nacho Chips with Rice Cheese