There is something inherently comforting about beans. I don’t quite know what it is, but making beans (especially from dried), is a labor of love and patience.
There are also SO MANY varieties of beans, and SO MANY USES. Almost infinite. Beans can be used in soups, stews, dips, and event desserts!
This particular recipe features beans, however, at their best – on their own, subtly spiced, featuring the texture we all know and love. That, and it is incredibly easy to put together. Add meat if you wish to make this a omnivorous meal!
Feel free to make beans from dried – soak in salted water overnight, drain and rinse thoroughly, and cook in InstantPot with onion and spices using “beans/chili” setting.
This is a great recipe to make in bulk for meal prepping as well!
Black Beans with Achiote Cauliflower
Ingredients
For the Black Beans
- 1-2 cans black beans
- 1/2 onion chopped
- 2-4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
For the Cauliflower
- 1-2 heads cauliflower cut into steaks/florets
- 1/4 cup annatto seeds
- 1/3 cup vinegar apple cider or white
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp peppercorn
- 2 cloves whole
- 5 cloves garlic
Instructions
- Place annatto seeds, vinegar, oregano, cumin, peppercorn, cloves, and garlic into blender, and blend until pureed.
- Cover cauliflower in paste, and set aside to marinate for 15-20 minutes. Afterwards, place cauliflower in oven at 350 until tender (about 30 minutes).
- Meanwhile, place black beans, onion, garlic, and cumin into shallow stock pot. Fill with water to cover half of the beans. Simmer on low until beans are warmed. (Optional: Add leafy green, such as chopped chard, at last minute)
- Serve beans with cauliflower warm.
