Sunday, April 3, 2011

Spicy Black Beans

 Here's a simple way to spice up some plain canned beans for a tasty, healthy side dish.

1 16 ounce can black beans (drained and rinsed)
1 small white onion, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
1 tbsp cilantro, chopped
1 medium tomato, chopped (or substitute 2 tbsp canned tomato puree)
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1/2 tsp cayenne powder.
1 tbsp olive oil

Heat olive oil in a skillet.  Chop onion and add to pan.  While onion is cooking, since it takes a bit longer than the other vegetables, chop the rest of the fresh veggies.  Add those to pan.  Cook all of the vegetables until translucent and soft.  If using fresh tomato, add it along with the other veggies - if using tomato puree, add it at the end, once the vegetables are cooked through.

Add the beans, and spices, and mix gently.  Cook until just heated through, about 10 minutes, being careful to stir without squashing the beans.  Taste and add more salt and pepper, if necessary.

Tips:  I like to serve to serve this as a side dish with fish tacos, but it can also be served in tortillas by itself.  Another thing I have done to make this a bit more flavorful is add about 1/2 cup of chicken broth.

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