Yep, this was totally my lunch today. Original post from my new cooking blog.Southwestern Black Beans
Mark Bittman has convinced me I need to eat beans. Lots of beans. He’s a serious bean promoter and fond of buying them dried and soaking them himself. I am not that patient. After my first major grocery shopping trip since deciding to forgo meat, I came home at about 7:30 last night and was starving. This was fast, easy, filling and reasonably healthy.
Ingredients:
1 can seasoned black beans (organic if possible)
1 clove garlic, peeled and chopped
1 ripe avocado, sliced
1 scallion, sliced
Handful rough chopped cilantro
Salsa to taste (I’m partial to the Herdez brand because it contains only tomatoes, onions, serrano peppers, salt & cilantro - no preservatives or strange chemicals)In a small saucepan on medium heat, add a splash of olive oil and the garlic cloves and cook until softened/translucent. Add the can of beans and stir well until the beans are heated through and simmering.
Remove from heat, fill two bowls, and garnish with avocado, scallion, cilantro and salsa.
Serves 2 (or one really hungry person)
Disclaimer: I am not a food photographer. In fact, I’m not much of a photographer period unless it involves taking MySpace-angled photos with my friends. Let’s hope my skills improve or you’re never going to want to make this stuff…
Reblogged from shea sylvia [cooking edition].
