Monday, April 27, 2009

Black Beans

I keep forgetting how cheap, convenient (and fast, when canned!), nutritious and nummy beans can be. As usual, very roughly based on a recipe in Bittman v2.
  • 1 15.oz can black beans (reserve the liquid)
  • 1 cup tomatoes, chopped or crushed (used some aging grape maters this time)
  • 1 bay leaf
  • 2 tsp. cumin (I'll probably use more next time, though)
  • 1 tsp. cayenne pepper (didn't do this during the current iteration - thank FSM, cos even 1/4 tsp. may be too hot for some)
  • salt and freshly-ground pepper to taste
  • 2 tbsp. olive oil
  • 1 heaping tbsp. garlic, minced (or more to taste)
  • 1 onion, minced
  • 1 cup red wine (used chicken stock)
  • 2 scallions, chopped (for garnish)
Put beans, tomatoes and the bean liquid in a small pot. Season with bay leaf, cumin, cayenne powder, salt and pepper. Simmer for about 10 minutes, while you prepare the next step.

Put the oil in a skillet; turn the heat to medium. Cook the onions about 10 minutes or till they're tender. Then, add the garlic and cook for one minute more. Add to the bean mixture.

At this point, Bittman advocates putting the wine in the skillet and cooking it down for 5 or so minutes. I messed up and added the liquid to the bean-tomato and onion-garlic mixture instead. Fortunately, 5 or so minutes of boiling evaporated most of it and did not leave a bland mush.

Serve over white rice.

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