Black Beans, Pico De Gallo and Avocado!

I have always know that I am am suppose to incorporate more beans into my diet. I rarely ate them and didn't realize how much nutritional value they had.  The beans have both protein in them and are high in fiber. This will help to keep me energized through out the day! Another great benefit of black beans is that they are high in antioxidents which will help to fight off free radicals in your body! So I decided to give them a try when I saw this recipe, it seemed like it might just be the right one to start out with! 

I really enjoyed all the flavor that was in this dish and think it was a great way to get myself to eat more black beans. If you don't normally eat a vegetarian diet this is a great dish for Meatless Mondays!

Black Beans, Pico De Gallo and Avocado (courtesy Cookbook Smasher)

• 1 lb. dried black beans
• water
• 1 onion, chopped
• 7 garlic cloves, smashed
• 1-2 jalapenos, diced (can omit)
• 2 TBSP dried oregano
• 6-7 c. Vegetable  broth
• Pico de gallo and sliced Avocado on top

Soak your beans overnight.  I did two cups of beans, 4 cups of water. In the morning place the soaked beans, onion, garlic, jalapenos, oregano and vegetable broth in a crockpot. The Cookbook Smasher recommends cooking on high for 6 hours but this was too long for my beans. I cooked mine two hours on high and the rest on low.

When making bowls, garnish with pico de gallo and sliced avocados! Cookbook Smasher added rice to her recipe and I fully planned on it but wasnt able to cook it in time. I think it would be a great addition to the dish!