Today is a review of a recipe I tried out over the weekend and some tips on how to prep the black beans. The recipe is out of this month's Oxygen Magazine (Australian edition).
Mexican Chicken Lasagna....
It tasted really good; the key is getting the black beans right. As canned black beans are not easy to find in Australia-and if you do find them they are quite expensive ($5 a can plus postage for us up here in the north), I use dry black beans. After consulting with healthy chef Michelle Koen I think I finally came up with the best preparation for black beans.
I used the Macro brand dry black beans(new to Woolies). I soaked one cup of beans in over 3 cups of water for about 15 hours, then rinsed them and put them in a fresh bowl of 3 cups of water again and soaked them for another 10 hours. I then cooked them in a pot of about 2 cups of water for 90 minutes on medium. This is the softest batch of black beans I've managed to cook up. Might even try cooking them for a full 2 hours next time.
I then proceeded with the recipe-and it turned out great. I served with a bit of salsa and Greek style yogurt (instead of sour cream).
If you've picked up the magazine, give it a go. It takes some time-but black beans are tasty, super healthy and an excellent source of protein-so you could even do this recipe without the chicken if you are in the mood for a vegetarian meal!
Enjoy!
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4 comments:
OMG Raechelle, I just noticed that you are under your 100 days in your countdown to the Coral Coast!!! How exciting!!!!!
How funny Lauren...I hadn't even noticed! :-)
I think more in weeks than days...LOL
Somehow I missed this!
Anyways, don't forget that once you've cooked a batch of beans you can freeze them so you don't have to mess around each time. I'm going to give this method a try with a whole packet.
I hadn't thought of freezing them...thanks!
Let me know how you go with the whole packet...it'll take a lot of water!
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