Mexican Spicy Beans

Who likes spicy Mexican food? Do you like Burritos Fillings? Did you ever wonder to cook and eat them on their own? The Black Beans are delicious and you really do not have to worry to put many ingredients together to make it tasty. Learn a few little tips and it will be delicious.

The meal is suitable for athletes as an after workout meal, sport active person or not an active person. It is healthy all the way. Safe for you and your kids.

Black Turtle Beans are a great opportunity to get lots of healthy nutrients at once. Very rich in plant source protein, they present about 16g of protein for 100 g. What is more they are great B complex Vitamins sources such as Thiamin 1.7mg, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, and Vitamin K, and E. Also rich in minerals Calcium 294mg,Iron 16.0mg, Magnesium 294mg, Phosphorus 810mg, Potassium 2760mg, Sodium 16.6mg, Zinc 4.0mg, Copper 1.8mg, Manganese1.8mg, Selenium 5.9mcg. Total Omega-3 fatty acids 324mg, Total Omega-6 fatty acids 388mg.

The evidence proves the health benefits of consuming black beans weekly. You can add them to stews, soups, salads, you can bake them cooked or make nice pates adds for favorite vegetables. They are really tasty and you can combine them with many oriental spices from all over the World.
They support your digestive system, regulate your blood sugar, they assist in anti-inflammatory protection what is important for the cardiovascular system and also support the nervous system. There are many more health benefits that come from consuming black beans. I recommend finding more information about it.
To make this simple recipe Get Ready: (4 servings)

  • 1 glass of raw black beans (soak overnight in water, rinse and cook for 30 -40 minutes in salted water)
  • 1 large onion
  • 500 g fresh tomatoes (peeled)
  • 1 tbs cumin seeds
  • Himalayan Salt
  • 1 inch fresh chili, or more (chopped)
  • 1-2 garlic cloves (pressed)
  • Ground Pepper
  • Bunch of fresh Coriander Leaves
  • 1-2 tbs Coconut Oil

Preheat the saucepan with coconut oil, throw in the cumin seeds. After 30 seconds throw in the chopped onion, fry for about 1 minute. Add pressed garlic and chopped chili and stir in, cook on medium heat for about 1-2 minutes until onions get a brown color. Throw in the peeled , chopped tomatoes and cook on medium heat for another 10-15 minutes, stirring in occasionally. When all is ready season well with Himalayan Salt and Coriander, stir in, wait 1-2 minutes cooking on low heat. Throw in the cooked beans and, cook for another 3-5 minutes on medium heat.  Try for taste. Add more Salt and ground pepper if needed. Serve with hand full cooked rice per serving and fresh coriander leaves. Add Guacamole on the top.


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