• 2 cups dry black beans
  • 1 cup lentils
  • 1 chopped onion
  • olive oil
  • 2 minced garlic
  • 3 cups vegetable broth
  • 4 cups water
  • 1 bay leaf
  • 1 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • salt to taste


Soak black beans overnight. Saute onion with a little olive oil in a large pot. Add garlic, beans, lentils, vegetable broth, water, and bay leaf and simmer two hours. Then add cumin, chili powder and salt. Simmer another 30 minutes.

These beans have numerous uses. Some of my favorties include: 1. Thin with water and/or vegetable broth and use as a soup base. Add whatever vegetables you like (chopped celery, onion, carrot, etc.) 2. Make a wrap – place in a large sprouted wheat tortilla and add tomato, soaked sunflower seeds, jiccama, cliantro, salsa, soy cheese. (MY VERY FAVORITE!!) 3. Make a tostada – place beans on a open face tortilla, add green onion, soy cheese, tomato, cilantro, lettuce, and salsa.

Preparation time: 3 hours including cooking time but not soaking