Michelle 7Something Quick'n'Easy for that Back-to-Work Day
January 2nd 2008 02:42
I love black beans. I used to cook the dried ones back when I had more time, but now I'm all about the canned ones. I keep them on hand at all times for all occasions. I'm afraid I'm far, far from a vegetarian, but black-bean based dishes are just as good as anything meaty as far as I'm concerned. Black bean and meat dishes...those are truly amazing. I have a recipe for a black bean cassoulet with big chunks of beef and sausage and lots of red wine, I'll really have to post that one of these days. What am I saying? I'll really have to make it again, and soon! I'm hungry just thinking about it. Even if it does involve the dreaded dried beans. In the meantime, though, on this painful back-to-work day (it was nice having a whole week off from my "real" job since I work at a school, but it makes going back even harder) I'll post something simple, made with the canned variety.
Balsamic Black Beans
1 tbsp. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
1 red pepper, chopped (optional if you don't like and/or have one)
2 cans (15 oz.) dried beans
2 tsp. dried oregano
1 tbsp. balsamic vinegar
Heat the olive oil in a deep skillet over medium heat. Add the onion and garlic and cook until soft. Add the peppers and cook a few minutes longer until they are soft, too. Then open both cans of beans-drain one, do not drain the other. Empty both cans (the drained and the undrained) into the skillet, then mix in the oregano. Turn the heat up to medium high and cook for about 5 minutes or until the mixture thickens. Remove from heat and stir in the balsamic vinegar. Serve over cooked rice, pasta, or tortilla chips. This is tasty topped with sour cream or plain yogurt (for non-vegans, of course). Lime wedges, chopped cilantro, and chopped green onions can be served on the side if you want to get fancy.
They are, after all, good for your heart...
Balsamic Black Beans
1 tbsp. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
1 red pepper, chopped (optional if you don't like and/or have one)
2 cans (15 oz.) dried beans
2 tsp. dried oregano
1 tbsp. balsamic vinegar
Heat the olive oil in a deep skillet over medium heat. Add the onion and garlic and cook until soft. Add the peppers and cook a few minutes longer until they are soft, too. Then open both cans of beans-drain one, do not drain the other. Empty both cans (the drained and the undrained) into the skillet, then mix in the oregano. Turn the heat up to medium high and cook for about 5 minutes or until the mixture thickens. Remove from heat and stir in the balsamic vinegar. Serve over cooked rice, pasta, or tortilla chips. This is tasty topped with sour cream or plain yogurt (for non-vegans, of course). Lime wedges, chopped cilantro, and chopped green onions can be served on the side if you want to get fancy.
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