Wednesday, December 26, 2007

Too Easy Black Beans

Yes, I know that using canned beans isn't exactly gourmet... but when you are in a hurry to get dinner on the table and are making a few other things that require your full attention, canned beans sometimes happen. Here's a way to slip a can of beans into your meal without having to feel ashamed.

1 can black beans (your favorite brand)
1 teaspoon olive oil or butter
2 cloves of Garlic
1 serrano chili
handful of chopped onion
1/2 teaspoon of cumin
1/4 teaspoon coriander powder
1/4 teaspoon of Mexican oregano
salt and pepper to taste
1 teaspoon of sour cream

Pour the beans into a small pot - juice and all - and simmer on low heat. In the mean time, use a small skillet and the olive oil or butter to fry the serrano chili, garlic and onion until onion is tender. Scrape pan off into black beans (being sure to include any run-off oil). Add spices and sour cream, continue to cook on medium low until bubbly. Remove from heat and serve.

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