When I end up making a brand new recipe 3 times in the first few weeks, it’s worth blogging about. I love this recipe for the simple ingredients, it’s ready quickly, and the beans so are versatile. We’ll eat them as a dinner side, as you might expect, but my husband loves them as a side to his eggs in the morning. I love beans for breakfast too, but generally skip this meal or eat lightly. Mine usually end up in a bliss bowl.
Ingredients
2 tsp olive oil for sauteing
1/2 onion, white or yellow
3 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water, (do not double when doubling the recipe)
1 bay leaf
few pinches cumin, to taste
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste
Instructions
Chop onion, garlic, scallions, red pepper, and cilantro in a food processor.
Add and oil vegetables to a medium-sized pot on medium heat and saute until soft, about 4 minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
Lower heat and cover, simmer about 15 minutes stirring occasionally. Add a little more water if necessary.
Taste for salt and enjoy
Tips:
These beans are a great side for dinner, but also for breakfast! They also are delicious in a bliss bowl.
Make a double batch and store the “extra”.
Store in fridge for 3-5 days, in the freezer for up to 3 months, or pressure can them and store them for up to 2 years or more.