Friday, April 18, 2014

Perfect Black Beans

There is something wonderful in the simplicity of beans and rice!  I love how easy this recipe comes together.  It takes boring canned black beans and makes them into a meal!  They are so flavorful and satisfying!  I can't remember where I got this recipe from, so I apologize for not linking to the original recipe! We like these plain, over rice, or even topped with chicken, guacamole, cheese and salsa. The options are endless!  We refer to this meal as Chipotle style.  Start with beans and add what you want!

Perfect Black Beans
4-6 servings

4 t olive oil
1 bell pepper, seeded and chopped (I used orange, any would work)
1 onion, finely chopped
5-6 cloves of garlic, minced
2 (16 oz) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 1/2 cups chicken broth
1 t dried thyme
1/2 t dried oregano
1 bay leaf
1/2 cup water
1/4-1/2 cup fresh, chopped cilantro
salt and pepper to taste

In a medium saucepan, heat oil over medium heat.  Add the onion, bell pepper and garlic and sauté until soft and tender, stirring regularly. Stir in the beans, tomatoes, broth, thyme, oregano, bay leaf and water.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until the sauce thickens, about 45 minutes.  Stir in the fresh cilantro and salt and pepper (to taste).  Discard the bay leaf. Serve as desired.

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