Savory Black Beans

Serves: 2 entrees or 4 side dishes

 

 

Ingredients:

 

 

1 tablespoon grapeseed oil

 

2 cups diced onion

 

1/2 cup chopped red bell pepper

 

1 clove garlic, peeled and pressed

 

1/2 teaspoon cumin

 

1/8 teaspoon salt 

 

Pinch  to 1/8 teaspoon ground red pepper

 

1/8 teaspoon black pepper

 

30 ounces cooked black beans, drained, liquid reserved

 

1 bay leaf 

 

2 1/2 tablespoons red wine vinegar

 

 

Garnishes:

 

1/4 cup crisp bacon, drained (approximately 4 slices, cut in 1/2 ” pieces and fried or baked until cripy, but not hard.)

 

1/4 cup loosely packed chopped cilantro

 

 

 

Directions:

 

 

Heat frying pan over medium heat. 

 

 

When warm, add grapeseed oil .  When the oil shimmers, add onion, sprinkle with a pinch of salt and saute until translucent and tender, stirring occasionally to prevent browning.

 

 

Add chopped red bell pepper to onion and saute for 2 minutes. 

 

 

Add garlic, ground red pepper, salt, black pepper and cumin.  Saute until  fragrant.

 

 

Add beans, 1/4 reserved bean liquid and red wine vinegar. 

 

 

Heat bean mixture. 

 

 

Remove from heat and allow to cool to room temperature. 

 

 

Chill overnight to meld flavors.

 

 

To serve,:

 

 

Place bean mixture in a casserole dish. 

 

 

Place casserole dish in a 350° F. oven for 40 minutes. 

 

 

Remove casserole dish from oven, check to be certain beans are thoroughly heated through.

 

 

Plate or place in serving dish. 

 

 

Sprinkle top with bacon and chopped cilantro.

 

 

Serve.