Spicy Black Beans

So nice to have time for this blog again! Life got a little bananas there for a few months and I needed to take some time to get through some stuff but now I can get back to my fun little project!

The weather this spring in Toronto has also been bananas! It’s been all over the map temperature wise and we’ve had so much rain I was beginning to think that summer was going to miss us this year! Thankfully it’s warmed up, the sun is shinning and life is good.

I’m busy planning a trip to LA next month for a music festival. Researching all the amazing restaurants is my favourite part. There are some fabulous Mexican restaurants in LA and I cannot wait to eat some delicious Mexican food. All my research inspired me to make one of my favourite dishes, Spicy Black Beans. These beans are so easy and versatile. They can be used as a dip for nacho chips, used in a burrito or, as I had them today, the base for some eggs – huevos rancheros!

Today I used some cherry tomatoes that needed to be eaten but normally I use vine or Roma and remove the skins because when the beans are cooked they usually come off and can be a bit tough. I had to take them out after the cooking process which takes a few minutes so if you don’t want to do that just use larger tomatoes and take the skins off when you chop them or you can use diced canned tomatoes as well.

 

Serves 4

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS

1 540ml can of black beans

1/2 cup red onion, diced

1 garlic clove, diced

1 cup diced tomatoes, skins removed

1/4 tsp chilli spice

1/2 tsp cumin

1/2 tsp chilli flakes (optional)

1/2 cup water

Pinch of pink Himalayan salt

INSTRUCTIONS

  1. Rinse and strain beans. I like to use canned beans for this because they are easier to mash and I’m all about keeping it easy!
  2. Combine all ingredients in a medium sized pot, stir and heat over med-low for 10 minutes.
  3. After 10 minutes turn heat to low and heat for 30 minutes, add more water if it begins to evaporate before the 30 minutes is up. There should always be a little liquid in the bottom or the beans could burn. Stir frequently.
  4. Once the onion is soft and translucent and the tomatoes are soft the beans are done. Remove from heat and mash with a fork. I like to leave some of the beans whole but if you like a really creamy bean dish you can keep on mashing or even pop them in a food processor and blend until the desired consistency.
  5. Serve hot or cooled as a dip, burrito filling or with some fried eggs. Enjoy!

 

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