My New Favorite Bean

It's only been in the last few years that I was introduced to black beans.  The first time I had them was as an alternative to refried pinto beans at a Mexican restaurant.  Yummm.... About a year ago I went to a party (Okay, it was Bunco, but that's as close to a party as I usually get invited to) and one of the guests brought homemade black bean and corn salsa and chips.  Really yummy.

Black beans, according to http://www.foodreference.com/, originated in South America and have since spread in use throughout the world.  Black beans have a mild flavor and are good in most south-of-the-border dishes.  From their dried state, they cook up faster than other beans-because they are so small.

Late yesterday afternoon I rinsed about half a cup of dried black beans and let them soak for a few hours.  After adding salt and letting them boil and then simmer for thirty to forty minutes I used them in the filling for grilled chicken tacos.  I find black beans a good way to add extra fiber and nutrition to many dishes.

Laura's Grilled Chicken Tacos
1 - 2 cooked chicken breasts, shredded or cubed
6 inch flour tortillas
taco seasoning
your favorite salsa
cheddar or monterey jack cheese, shredded
cooked black beans
butter

Heat chicken in frying pan with desired amount of taco seasoning (1 to 2 tablespoons) and 1/2 cup water.  Simmer and stir until water cooks down almost completely.  Lightly butter one side of a tortilla and place butter side down in a non-stick pan.  On one half of tortilla add some of the chicken mixture, a little salsa , some black beans and cheese.  Fold the tortilla in half and cook on medium heat until browned and cheese is melted.  Turn over and brown the other side.  Serve with guacamole and sour cream.

My next post will reveal everything I have learned about beans and flatulence.  You don't want to miss reading it!