I just saw this recipe in The New York Times: Black Bean Soup with Cumin and Tomatoes inspired by a recipe from the Veracruz region of Mexico.
As writer Martha Rose Shulman notes in the article, black beans are “loaded with anthocyanins, the phytonutrients found in blue and dark red foods (such as blueberries, red grapes, and red cabbage) that are being studied for their antioxidant properties.”
And, they’re cheap. If you’re looking for a vegetarian dinner option, this might be a good one. Or, try my favorite Cuban Black Beans and Rice recipe. Then tell me which one you like best!