Black Beans 3 Ways


Cooking dried beans in a slow cooker is one of the cheapest ways to have a vegetarian source at the ready all week long. Black beans are my favorite, but using the same protein source for several meals in a row can quickly become boring. For the next few days, I'm going to share how to take one pot of black beans and transform it into three different meals for a week's worth of dinners. The basic recipe for slow cooker black beans is available here. To kick things off, I'm sharing the cheapest and simplest meal of all. 


Sweet potatoes and black beans are delicious individually, but when combined together, they are a match made in flavor heaven. Smoky, sweet, and salty notes hit the tongue all at once. I love pairing them together in a burrito, but the two really shine when left on their own without other ingredients. 

Sweet Potato and Black Beans
Serves 6

6 sweet potatoes, washed
2 cups slow cooked black beans (use this recipe)

Bake the sweet potatoes at 400 degrees for an hour or until the sugars begin releasing from the potatoes. Once cool enough to touch, cut the potatoes in half. Top each potato with one third cup of black beans. 

I paired this with a kale salad for dinner. It was enough for three nights worth of dinners for Merle and I. The black beans and sweet potatoes were stored separately and then heated together just before eating. Check back tomorrow for details on what we ate the following evening using black beans. 




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