- 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 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.