Deliciousness
Jan. 29th, 2012 12:29 amTonight's dinner:
Take two cups of dry black beans. Cook. (Or use five cups of cooked black beans if you prefer. Don't ask me what that is in tins.)
In a saucepan big enough for all those beans, heat more olive oil than seems reasonable. I didn't measure it, but maybe 3tbsp? Finely dice half a large onion, and roughly chop one red capsicum (bell pepper.) Saute them until the onions are golden and the capsicum is soft. Add the contents of two 400g tins of diced tomatoes. Turn the heat up, and add four teaspoons of salt (or to taste, but remember how much beans you'll be adding. If you have vegetable or chicken stock, that'll work better) a small pinch of cumin, and a larger pinch each of rosemary and oregano. Add the beans, and some water (say a third of a cup? IDK.)
Let simmer until it's nice. Makes a lot. Would be good on rice, but I don't have any tonight, and it's great on its own.
Take two cups of dry black beans. Cook. (Or use five cups of cooked black beans if you prefer. Don't ask me what that is in tins.)
In a saucepan big enough for all those beans, heat more olive oil than seems reasonable. I didn't measure it, but maybe 3tbsp? Finely dice half a large onion, and roughly chop one red capsicum (bell pepper.) Saute them until the onions are golden and the capsicum is soft. Add the contents of two 400g tins of diced tomatoes. Turn the heat up, and add four teaspoons of salt (or to taste, but remember how much beans you'll be adding. If you have vegetable or chicken stock, that'll work better) a small pinch of cumin, and a larger pinch each of rosemary and oregano. Add the beans, and some water (say a third of a cup? IDK.)
Let simmer until it's nice. Makes a lot. Would be good on rice, but I don't have any tonight, and it's great on its own.