Black Bean Ragu
Beans are super power legumes! Filled with Fiber and Protein, these wonders are greatly under-estimated in our kitchens. I’ve made a huge change a few months ago by adding a variety of beans into our daily – yes, DAILY – food choices. I am making my own recipes and getting ideas in the magazines. Then I am heading in the kitchen to implement all these yummy solutions.
Here’s a very simple, yet possessing absolute power with its fiber and protein, black bean recipe. You can easily modify it for the vegetarian option by not adding any meat and dairy products, like sour cream for garnish.
Make it for your Super Bowl friends and for your family any time of the year! Life is good when your body gets easy solutions to function better.
- 2 Cups of pre-cooked black beans
- 2 Cans of Roasted Tomatoes, 8oz each
- 3 Stocks of Celery, finely chopped
- 1 Small Onion, finely chopped
- 5 cloves of Garlic, squeezed or finely chopped
- 1 Chicken sausage, Optional
- 2 tsp Cumin
- 1 Cup of Water
- Dill to garnish
- The easiest way to cook this yummy dish is in Pressure Cooker. 5 Minutes – it's all done!
- 1. Pre-cook black beans. If you use the Pressure Cooker, cook a lot of beans, like 3 cups, under High pressure for 7 minutes.
- 2. Get rid of excess water.
- 3. Put aside 2 cups of beans for the ragu. The rest of beans will go into your freezer small-size bags. You can use them for any soup, salad or extra ragu or dips. Whatever you desire during the week.
- 4. Combine all ingredients for Ragu in the pressure cooker pan: pre-cooked black beans, roasted tomatoes, chopped up celery, onions & garlic, sausage (optional).
- If you do not use pressure cooker – combine them in a deep pan for cooking.
- 5. Combine cumin with 1 cup of water. Pour it into the bean mixture.
- 6. Set the pressure cooker for 6 minutes under low pressure.
- 7. When you plate the black bean ragu, feel free to add your choice of herbs and/or sour cream.
Get ready for the #SB50 – RETWEET!
— Celebrate Woman (@DiscoverSelf) February 6, 2016