Saturday, January 14, 2012

Spicy Black Beans and Tomatoes

Serves eight.

1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced or crushed
15-oz can chopped stewed tomatoes or 2-3 fresh tomatoes, chopped
4-oz can diced green chiles
15-oz can black beans, drained or 2 cups home-cooked beans
1/2 tsp cumin
1/2 tsp ground red pepper
1/4 tsp chili powder
1 tbs chopped fresh cilantro or parsley

Sauté onion and garlic in olive oil over medium heat until tender.

Add tomatoes and green chiles. Reduce heat and cook covered for 6 to 8 minutes or until thickened.

Stir in beans and remaining ingredients.

Before stirring it all up.

Cover and heat 5 minutes more.

My family likes this served over steamed brown rice. A non-vegan serving option is to top with cheese.

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