black beans

How To Cook Dried Beans

Being a vegan, beans are a main source of protein. Since I’m frequently using them in dishes, I decided to start cooking the dried version to eliminate salt, reduce complex sugars and make an abundance to freeze for a convenient go-to. I found a great tutorial on the Chez Bettay blog.
Soak dried beans in water for 4+ hours, or overnight.

Transfer beans into a large pot and cover with water 1 inch above beans. Bring to a boil.

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Once boiling, use a large spoon to scrape off and discard foam off the top of the water.

Turn heat down to low, and cover. Cook for 30+ minutes, checking on the tenderness of the beans.

Once cooked, drain the beans in a strainer. May be refrigerated up to 5 days or frozen up to 3 months.


Deliciously Healthy Black Bean Quinoa Collard Wraps


Collard wraps are a lunchtime staple for me. Quinoa and beans are a great base, but adding the right veggies and spices takes it from bland to incredible. This superfood packed recipe has a serious boost of flavor and rings in at only 284 calories.

Yields: 1 Entree Size Serving

2 Whole Collard Green Leaves (with stem)

1/2 C Quinoa, cooked

1/2 C Black Beans, cooked (I used dried to avoid sodium)

1/4 Green Bell Pepper, Steamed

1 oz Artichoke Hearts, Steamed

1 T Fresh Guacamole

2 T Daiya Pepperjack (a dairy, casein, soy & gluten-free cheese)

  • Cut each collard green leaf off of the stem, into two pieces (four pieces total)
  • Fill with all ingredients (or ingredients of your choice)
  • Microwave for 45 seconds to steam collard green and melt cheese.
  • Roll up into a wrap and enjoy!

This recipe is incredibly filling and packed with superfoods and protein. It’s vegan, gluten-free and soy-free. It makes for a great post-workout lunch!

Nutritional Content includes all ingredients & 4 collard wraps: Calories: 284 | Fat: 7.1 g | *Sodium: 183.7 mg | Carbs: 43 g | Fiber: 12.6 g  | Protein: 12.3 g

(*Based on using dried beans without salt)