Black Beans With Parsley


Why not add a little green to pot for spring? Parsley is more than just for garnishing food it adds  excellent flavor just like any other herb.

Beans are an important part of any diet, they do more than just provide fiber, they are a source of  protein as well as complex carbohydrates and antioxidants. Despite the many benefits of legumes people avoid eating beans or cast them as a side dish.

Many fear the bean because of its reputation for causing excess gas. When cooking in healthy cookware like  your MEC pots it cooks with a gentler heat that  doesn’t break down the complex sugars (a known gas culprit) in beans as quickly and harshly as in metal pots. As a result the beans will not give one excess gas. Cooking dried beans (which is the most nutritious type) can be labor intensive, however with a pure-clay pot no soaking is needed for most beans (chickpeas and kidney beans need soaking) you just simply rinse (wash) and add to your pot to cook. Another benefit to this unique heat is that it allows the herbs and spices to penetrate deeper in the beans creating a much more flavorful dish.

This recipe brings beans into the  spotlight as an entree that can be served with a crusty roll or over a healthy serving of rice.




Black Beans with ParsleyPrep time: 10 minsCook time: 40 minsTotal time: 50 minsBlack Beans with ParsleySummaryThis recipe brings beans into the spotlight as an entree that can be served with a crusty roll or over a healthy serving of rice.


  • 1 large onion chopped
  • 2 medium Tomatoes
  • 1 1 inch piece ginger finely shredded
  • 6 cloves garlic finely minced
  • 1-2 tsp chili powder
  • 1-2 tsp coriander powder
  • 2-3 tbsp pure oil such as coconut, olive or sesame oil
  • 3 cups dried black beans
  • 1 bunch parsley chopped

  1. Add beans to pot and rinse for about two changes of water. Dispose of water. Add fresh water to pot until when you placing your hand into the pot it is emerged to the knuckle.
  2. Place pot on stove, start on low heat setting for 5 minutes.
  3. Then increase heat to medium cook until beans are almost done (the beans in the water have been bubbling for at least 10 minutes).
  4. Add onion, tomatoes, ginger,garlic and oil, stir.
  5. Let cook for 4 minutes allow ingredients to come together.
  6. Add chili,coriander, parsley and salt.
  7. Let cook for 5 to 7 more minutes.
  8. Turn off stove. Let beans stand for 15 minutes before serving.
Calories per serving: 100

Healthy GradeRating