Some research shows the particular beneficial value of black beans on the intestine. Compared to other types of beans they are richer in fiber and protein. They therefore improve the well-being of the muscles and are a healthy and tasty meal for those with an active lifestyle. They are an excellent choice to calm the sense of satiety and provide the body with the main nutrients and energy it needs to face the day.
Origin: UE, EXTRA UE
Ingredients: Black Beans
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1401 Kj – 335 Kcal|
|Saturated fat||0,4 g|
SUITABLE FOR VEGAN
250 g of black beans (soak 12 hours), 400 g of Basmati rice, 1 onion, 2 cloves of garlic, 1 pepper, 1 teaspoon cumin, 1 spoon of oregano, 1 bay leaf, Extra virgin olive oil, Salt, Chilli pepper.
Soak the black beans in cold water for 12 hours. Drain them, put them in a pot, add three full cups of cold water, salt and a bay leaf, bring to boil and let it for about 1 hour or until the black beans are cooked. Chop the onion and a clove of garlic, cut the pepper into small cubes, pound the cumin in the mortar, the crushed oregano; put everything in a pan together with 2 tablespoons of oil and chilli pepper , and brown for 2 minutes without darkening the onion. Drain the black beans, remove the bay leaf and keep the cooking water aside. Put the drained beans back in the pot; add the rice and the sauté. Bring to boil, salt, stir, cover and then turn off the heat. Let stand covered for 15 minutes. Reduce the remaining garlic clove to a cream, mix it with 3-4 tablespoons of oil, put the dress over the beans and serve.