Here is a recipe I completely forgot about. I used to make this regularly, but somehow over the years it fell out of rotation. Don’t you just love it when you find an old favourite? It’s like finding money in your coat pocket 🙂 …….
These are great just as they are or as a filling for burritos (add rice if you have it, lettuce and tomato). I’ve also been known to take leftover beans and some rice on top of a salad for lunch.
Spiced black beans
adapted from Vegetarian Times, serves 4-6
- 1-2 tsp olive oil
- 1 cup diced onions
- 2 cloves garlic, crushed of finely chopped
- 4 cups cooked black beans (about 2 cans)
- 1/2 vegetable broth
- juice from 1/2 lemon
- 1 tsp ground cumin
- salt and pepper to taste
Heat oil in a large saucepan. Add onion and cook until translucent and soft, about 10 minutes. Add garlic and continue to stir and cook until onions become a bit golden brown, another 5 mins or more. Add the beans, broth and simmer. Mash some of the beans with the back of the spoon to thicken the liquid. Add the lemon juice, cumin, salt and pepper. Simmer on very low heat for 15 minutes.
Serve over rice with wilted greens or cold fresh diced tomatoes on the side.