Monday, February 15, 2016

Black Beans and Tomatoes v2

Modified this recipe (and seriously lessened the cayenne - and a good thing too, since one full teaspoon would have been inedible for me) to make a quick, easy weekday lunch staple. No need to be super-exact with the recipe, either.

2 T olive oil
1/4 large onion, diced (about 2/3 cup)
5 garlic cloves, minced (about 1 heaping tablespoon)
2 t cumin powder
1/4 t cayenne powder (might do a bit less next time)
1 14 oz. can black beans, drained and rinsed
1 14 oz. can diced tomatoes, with juice
salt and pepper to taste
2 scallions, chopped, for garnish

Put the oil in a pan over medium heat. Once it's hot, add the onion and saute till soft, about 3-5 minutes.

Add the garlic to the pan and cook till slightly softened, about 1-2 minutes.

Add the cumin and cayenne powder to the pan. Wait several seconds till the aroma of the spices blooms, then mix well with the onion and garlic.

Add the beans to the pan, and mix well to combine with the onion, garlic and spice mixture.

Add the diced tomatoes and their juice to the pan. Turn the heat to high till the mixture starts to bubble, then turn the heat to low. Simmer till the liquid becomes saucy, about 5-10 minutes. Add salt and pepper to taste.

Garnish with chopped scallions and serve with rice.