Make extra of this to store in the freezer for quick last-minute meals; healthy, nourishing, economical, and tasty. Freeze portions in plastic wrap, and microwave later for soup or burritos. Add tortillas, perhaps avocados, cheese, and tomato, for a simple dinner.

Many recipes call for canned black beans, but it's easy to start them from scratch. Dry beans are most economical too, and organic beans are often available at health food stores. This recipe starts out thick; for Chili, just add water when heating up, to desired thickness. Top with grated cheese, sour cream, and fresh chopped tomatoes as desired. This mix is versatile; use for burritos, tostadas, and enchiladas. Serves 7-8.

Ingredients:

• 1 lb. black beans
• 3-4 c. chopped yellow onions
• 2 TBS. minced garlic
• scant 1/4 c. olive oil
• 1/4 c. dry basil
• 1/4 c. dry oregano
• 2 TBS. cumin seed
• 1/2 c. tomato paste
• 1 TBS. salt
• 1 TBS. paprika
• 1/4 tsp. cayenne
• Optional: Grated Cheddar cheese, sour cream, and cilantro
  

Bring to a boil, then simmer 1-2 hours, until tender: > 1 lb. black beans (in approx. 2 qt. water)

Strain cooked beans, returning to pot & mashing some w/ potato masher. Set aside. In iron skillet, saute' the following on med. heat until tender (an hour or so): > 3-4 c. chopped yellow onions > 2 TBS. minced garlic > 3-4 TBS. olive oil

Meanwhile, in a hot, dry skillet, stir  the following until toasted, setting aside when done: > 1/4 c. each, dry basil & oregano > 2 TBS. whole cumin seed

Finally, mix the following all together: > Cooked, mashed beans > Sauteed onions and garlic> Toasted herb mix > 1/2 c. tomato paste > 1 TBS. each, salt and paprika > 1/4 tsp. cayenne

For Chili, add water to achieve desired thickness, sprinkling w/ grated cheddar cheese and sour cream, or use as is in burritos, etc.