Eat for Cheap: Black Bean Nachos

If you have a hungry family (that’s all of us!), you probably spend time searching for low-cost, high-nutrition recipes like I do. Beans are a great cheap protein, but it can be difficult to find new ways to cook them that your family will enjoy. Recently I made these delicious black beans and served them over tortilla chips with toppings – cheese, cilantro, raw onion, guacamole, and sour cream. The meal was absolutely delicious, and it was a great change from our norm.

 

Black Beans in Pot
source: muyyum via Flickr Creative Commons

Smoky Black Beans

Adapted from Emeril Lagasse

  • 2 T olive oil
  • 1/2 medium yellow onion, diced
  • 1/4 c. finely chopped carrot
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 ham hock, ham bone, or 1/2 c. diced ham
  • 1/4 c. chopped fresh cilantro
  • 1/2 lb. dried black beans, rinsed

In a large skillet with a lid or a large saucepan, heat olive oil over medium heat. Add onion, carrot, and celery and saute 5 minutes. Add garlic and cook another 30 seconds or so. Add ham hock, cilantro and beans to the pot. Cover with water (about one inch above beans). Bring to a boil; then cover, turn heat to medium-low, and cook until beans are very tender. This will take about 1 hour 15 minutes to 1 hour 45 minutes. Check often after an hour and stir occasionally during cooking time.

To serve, strain beans out with a slotted spoon. Serve over tortilla chips with Mexican toppings like shredded cheese, sour cream, guacamole, more cilantro, and chopped onion. You could also serve beans over steamed rice with cheese.

Freeze leftover beans and use them at another time to make Crunchy Black Bean Tacos.