Homemade Black Beans & Bowls

Man, I gotta say, bowls have to be the biggest culinary hack for weeknight dinner. They are so easy there is a whole line of mainstream, not-quite-fast-food restaurants built around their creation: Cava, Chipotle, Sweet Green… the list goes on. If they are simple enough for mainstream restaurants to churn out at the core of their business model, they are certainly simple enough for you to make at home on a weeknight. These Mexicali bowls are one of my standbys. The recipe I’m going to give you is for homemade black beans which, after you make them once, you’ll never buy another can of black beans again. The format is similar to the Anson Mills Red Island Sea Peas recipe. Then I’ll leave a few bowl assembly hints for you at the bottom.

Pro tip: get a grill.

#summervibes

🌽🥑🌶️

what you need

For the black beans:

5 cups raw black beans, soaked in water overnight

2 jalapenos or other hot peppers, minced

1 yellow onion or two shallots, minced

half an orange

salt and pepper to taste

1 vegetable bouillon cube

3 cloves of garlic, minced

Suggestions for the bowls:

1 cup of brown rice, cooked according to package

1 cup of homemade black beans, cooked according to this recipe

half an avocado, sliced

one cob of grilled corn, cut off the cob

one bell pepper, raw or grilled

half a roma tomato, or, use some homemade salsa and/or guacamole

half a jalapeno pepper, sliced thinly

fresh cilantro and/or parsley

(optional) protein of choice, chicken or steak, done your way on the grill

(optional) cotija cheese

how to make it

Beans. Soak your black beans overnight in water. The next day, drain them, strain them, and prepare them for cooking.

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the onion, peppers, and garlic, and sauté a minute or two until soft.

Add the beans to the sauce pan along with 5 cups of water, the vegetable bouillon cube, and salt and pepper to taste. Squeeze the half orange into the beans then place the expressed half orange face down in the beans, cover, and simmer for two to three hours or until beans are tender. If the liquid is not evaporating, you can simmer the beans uncovered for the final hour.

Bowls. Bowls are more assembly than anything else which is what makes them so fantastic. Start with your cup of rice, then your cup of beans, then the world – or in this case, the bowl – is your oyster. Add your protein, your pepper – grilled or raw, your tomato or salsa, your avocado or guac, your grilled corn, and garnish with fresh herb and cheese of choice. You’ve got yourself a weeknight dinner. You’re welcome.

Oh, don’t forget the lime wedge!

Like these bowls? Try the Turkish Kebab bowls next (coming soon!)