Prepared Black Beans
 
Prep time
Cook time
Total time
 
If you soak, boil, cool and reheat your dried beans they can be a decent source of resistant starch.
Author:
Serves: 1 cup
Ingredients
  • 1 cup dried black beans
  • ¼ cup apple cider vinegar
  • filtered water
  • Sea salt to taste
Instructions
  1. Pour 1 cup dried black beans (or other beans) into a strainer and rinse thoroughly under cold water, removing any stones or other debris.
  2. Add 4 cups filtered water to a pot and bring to a simmer. Remove from heat and add beans along with ¼ cup apple cider vinegar.
  3. Cover the pot with a dish towel and let soak at room temperature for 18 - 24 hours.
  4. Drain and thoroughly rinse the beans.
  5. Fill the pot with fresh filtered water to at least three-quarters full (enough to cover beans by a couple inches) and bring to a boil over medium-high heat. Return the beans to the pot and reduce the heat to maintain a simmer.
  6. Simmer until the beans are soft, about 1 - 1½ hours. Check the tenderness of the bean by removing one with a spoon and pressing it with the side of a butter knife. The bean is done when it mashes easily.
  7. Drain water, salt to taste, and cool in the refrigerator for 24 hours.
  8. Enjoy cold or reheat on the stove.
Recipe by Fat-Burning Man at https://fatburningman.com/how-to-lose-fat-and-curb-hunger-with-resistant-starch/