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Black Beans

The recipe for my Black Beans comes from Peru, the native country of my mother, Francesca. On cold, drizzly days in Lima, the aromatic onions, cumin, and cilantro would warm our bellies.

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Serving Suggestion: For a breakfast alternative, add a fried egg and wrap in a hot tortilla for a yummy breakfast taco.

INGREDIENTS: DEHYDRATED BLACK BEANS, ONION, SALT, GARLIC, SUGAR, PALM OIL, SPICES, CHILI PEPPERS, MESQUITE SMOKE.

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COOKING DIRECTIONS:

  • 1. Peel back lid about 1/3 of the way. Add 3/4 cup water (or to fill line).
  • 2. Place in center of microwave and cook on high for 3 1/2 minutes.
  • 3. Carefully remove cup from microwave.
  • 4. Peel back lid, stir, and close lid. Let stand for 1 minute to cool. Stir and enjoy.
  • Caution: Overfilling cup with water may cause product to overflow during cooking.
  • Cup and contents will be hot!