Monday, April 27, 2009

Cheap Eats, part 3

2+ T. olive oil
5 large cloves of garlic, diced
2 small onions, sliced
2 red chilies, seeded and diced
1 can diced tomatoes (~14 oz.)
4 c. cooked black beans* (or substitute 2 cans of beans, ~14 oz. each), rinsed
1/2 red pepper, chopped
salt + pepper to taste
chili sauce (as condiment) - I use sriracha

Warm oil in pan then add garlic and onions. Cook until onions start to become transparent. Add diced chilies and cook for 30-60 seconds. Pour in can of tomatoes and add cooked black beans. Flavor with salt and pepper. When heated through add chopped red pepper. Cook for another couple of minutes and then serve with brown rice and chili sauce. Keeps well in the fridge and reheats great.  Yield: ~4 servings

*I really prefer to soak and cook my own beans if I have the foresight. Fortunately soaked and cooked beans can be kept in the freezer and I rarely use a whole bag in any recipe (Although I usually go ahead and soak and cook that bag). They may loose some of their shape in this process so it may not be appropriate for all dishes. To 'quick soak', boil beans in soaking water for 5 minutes. Then allow to rest for 3+ hours. After this time you can begin cooking them. Some dried beans cook rather quickly, but black beans take up to 90 minutes. Also dried beans don't keep forever (who knew?!), if they are too old they will never become soft again so don't stock up for the apocalypse.

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