This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Being a pregnant foodie is tough! Upon finding out I was pregnant, I was shocked to learn how many foods I would be discouraged from eating. I’ve been working on finding substitutes for items like pasta, which is full of carbs but lacking in nutrients. I’ve been replacing the pasta in some of my favorite recipes with healthier starches likes beans.
One of my favorite recipes is from Lesley Téllez’s Eat Mexico cookbook, her Pasta with Ancho Chiles, Mushrooms and Garlic is fantastic with fettuccine noodles, but I decided to try it out with S&W Black Beans instead.
First off, cooking with canned beans is so much easier than cooking fresh pasta, the time shaved off made cooking this dish speedier. Also, S&W Black Beans are versatile as a good carbohydrate category and as a source of protein (8 grams per serving). These beans are also rich in essential nutrients, such as fiber (9 grams per serving) and folate (40% daily value). They have different varieties in their black beans including their main black beans and low-sodium. I chose to use S&W Organic Black Beans specifically because I feel good about eating food that is sourced in natural soil.
S&W Beans have been in my life since I was young. My mom cooked with them when I was a kid and now I’m passing these beans onto my kid. The quality of the beans from their cans have always been solid, beans are in full form with skins still on and never have I gotten a can of mushed beans from them. So not only are they tasty and nutrient-packed, they make every dish look Pinterest-ready.
Get $1 off 2 cans of S&W Beans in any variety here.
This recipe can be made as a side dish, but it also makes a great vegetarian cool-down meal if you’re hungry after a workout.
S&W Organic Black Beans with Ancho Chiles, Mushrooms and Garlic
- 3 large dried ancho chiles
- 11 cloves of garlic
- 1 can S&W Organic Black Beans
- 1/4 cup olive oil, plus extra if needed
- 1 large bunch (about 13 1/2 ounces) oyster mushrooms, torn into very thin strips (any mushrooms work here)
- 1/2 cup chopped, lightly briny black olives
- 1/2 cup grated queso añejo for garnish
- Salt to taste
- Snip the stems off the anchos and cut an incision in each. Scrape out the seeds and veins with a spoon or knife. Place the chiles in a bowl and cover with warm water. Let sit for about 20 minutes, until the flesh has softened.
- Meanwhile, peel the garlic cloves and slice thinly.
- Cut the softened chiles into 1/2-inch strips—I do this by rolling them up like a burrito first, and then chopping width-wise.
- Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the garlic and cook until slightly browned, about 2 minutes. Add the chiles and stir quickly, making sure the garlic doesn’t burn. Lower the heat if you need to.
- Once the chiles have become aromatic, stir in the mushrooms and cook until softened, 5 to 10 minutes, adding salt once the mushrooms have released their juices.
- Drain 1 can S&W Organic Black Beans and add to your mushroom mixture, with a little extra oil if you like. Serve immediately in shallow bowls, topped with chopped olives and a dusting of cheese.
See additional recipes from S&W Beans here.
Check out S&W’s site to see if you can find them at a grocery store near you.