okay so probably you could eat these beans anytime. but this morning i had one of those moments of realizing that i had already eaten eggs two days in a row but was craving something hearty with a high protein content - and here is what i came up with. it is quick, dirty, and leftovers are even better.
you need:
1 can black beans (or about a cup and a half cooked, if you want to pre-meditate this and soak overnight).
1 large onion, small dice
a heaping spoonful of cumin and one of dried coriander
hot red pepper flakes to taste
salt and pepper to taste
2 fresh tomatoes, chopped (you could use canned diced or crushed if you don't have tomatoes handy)
1 small sweet potato (i had a VERY small jamaican sweet potato and this worked well), diced extremely small - and i mean this, for rapid fire cooking and eating.
all the extras...... corn tortillas, avocado, sour cream or yogurt if you like, fresh coriander if you've got it, some grated cheese.
Put some olive oil in a skillet with lid or saucepan on medium heat and add the onions until slightly browned. Add spices to your taste, stirring often to make sure to avoid burning and sticking. add the tomatoes which will start to turn the base into a saucy, spicy mess. Then add the sweet potatoes if using, cover and let cook on medium heat for about 10-15 minutes, or until the potatoes start to soften (so i when i say chop small, it's serious!). when the potatoes are soft and the mixture is sizzling, add the black beans and cook until everything in the pan is equally hot.
And that's all. Serve however you like - with corn tortillas and the works, or in a bowl topped with a little bit of cheese or sour cream or the like. This is also good cold the next day, or as filling for an omellette if you're feeling crazy.
you need:
1 can black beans (or about a cup and a half cooked, if you want to pre-meditate this and soak overnight).
1 large onion, small dice
a heaping spoonful of cumin and one of dried coriander
hot red pepper flakes to taste
salt and pepper to taste
2 fresh tomatoes, chopped (you could use canned diced or crushed if you don't have tomatoes handy)
1 small sweet potato (i had a VERY small jamaican sweet potato and this worked well), diced extremely small - and i mean this, for rapid fire cooking and eating.
all the extras...... corn tortillas, avocado, sour cream or yogurt if you like, fresh coriander if you've got it, some grated cheese.
Put some olive oil in a skillet with lid or saucepan on medium heat and add the onions until slightly browned. Add spices to your taste, stirring often to make sure to avoid burning and sticking. add the tomatoes which will start to turn the base into a saucy, spicy mess. Then add the sweet potatoes if using, cover and let cook on medium heat for about 10-15 minutes, or until the potatoes start to soften (so i when i say chop small, it's serious!). when the potatoes are soft and the mixture is sizzling, add the black beans and cook until everything in the pan is equally hot.
And that's all. Serve however you like - with corn tortillas and the works, or in a bowl topped with a little bit of cheese or sour cream or the like. This is also good cold the next day, or as filling for an omellette if you're feeling crazy.
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