Monday, June 14, 2010

Holy Black Beans Batman!!!


I have been making these black beans for years. The measurements may be off a little since most of my cooking is done by sight and smell. I grew up in a watch and listen kitchen. This recipe is my ultimate comfort food mixed with quinoa and wouldn’t you know it’s healthy for you to boot!

Ingredients - Try to use as much organic as possible.

Extra Virgin Olive Oil
Minced Garlic
Medium Onion
Low Sodium Black Beans
Low Sodium Chicken or Veggie Stock (I love love love the brand No Chicken Stock.)
Cilantro
Fresh Pepper to taste
Fresh Lime Juice
Green/Red Peppers Optional

First things first, start making the quinoa. I have a rice cooker since I almost fail every time I make rice the old fashion way. Here is some back ground on quinoa in case you don’t already know about this grain. It’s pretty much near perfect. It contains all 9 essential amino acids that are required for muscles, Magnesium, Fiber, Manganese, Copper and Antioxidants. Take that brown rice!

Next, depending on how much you want to make, pull out a sauce pan. I usually opt for large since I tend to make a lot. It’s a crowd pleaser and perfect the next day for lunch. Drizzle olive oil in the pan with minced garlic and onions over medium heat. I usually chop an onion use half for the beans and half for the guacamole. Two to three tablespoons of minced garlic. Here is where you would also add in the peppers, it’s not needed, depends on your personal taste. Let this sizzle for about 5 to 10 minutes. The smell should be intoxicating and your taste buds will be watering. Next drain and mix in the black beans. Once mixed add the stock, a bit of cilantro and fresh pepper. For the cilantro make sure to break it up with your fingers into tiny pieces, as tiny as you can. Stir and raise the heat. Boil for a minute or two then lower the heat back down to medium. You want to cook off almost all the liquid. Occasionally stir. Once liquid is almost gone you may turn off the heat. Mix in more cilantro using the same method before and lime juice. Use a masher and mash away just like you’re mashing potatoes. Add a bit more cilantro or avocado for a garnish.

This makes a great meal or a side dish. The other night we feasted on this with home made guacamole (Is there any other kind?) and Jamaican Jerk Chicken Lettuce Wraps. Bon App├ętit!!!

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