Mommy Cafe

Vegetarian home cooking, kid tested and approved

Spiced Black Beans

Here’s the deal. I made sweet potato muffins for dessert but couldn’t wait that long to eat them. So in order to justify having dessert for dinner, I decided to make something extra-healthy for a side dish. I had no idea it would also be extra-delicious. Will was the first to test my concoction to see if the spices were right. His response? “Oh WOW!!” Now that is a glowing review if I’ve ever heard one. And he was right. It was totally “Oh WOW!!”

This actually made enough for us to each have two generous servings. Served with rice and a salad, it could easily be a main course for 2 rather than a side dish for 4. It’s also a quick fix; 3 minutes of prep and 5 minutes to saute, then the rest is simmer time.

Prep and cook time:  25 minutes       Approximate cost:  $4 total

Spiced Black Beans

  • 1/2 each green, red, and yellow bell pepper, diced fine
  • 1/2 small onion, diced fine
  • 1 can black beans, drained and rinsed
  • 1/2 cup fresh or frozen corn, defrosted
  • 1 1/2 T cumin
  • 1 1/2 T coriander
  • 1/2 T chili powder
  • 1 tsp crushed red pepper
  • 1 bay leaf
  • salt to taste
  • 3 T chopped fresh parsley

Saute the vegetables in 1 T olive oil over high heat for about 2 minutes until they just start to get tender. Add beans, corn, and spices, except for parsley. Continue to saute for 2 minutes, stirring frequently to combine the spices. Stir in 1/4 cup water, cover, and reduce heat to low. Let simmer for at least 15 minutes. (The longer it simmers, the beans will be more tender and the flavors more blended.) Turn off the heat, remove bay leaf, and add parsley before serving.

Serves 4 as a side, 2 as a main course

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July 31, 2010 - Posted by | Vegan, Vegetarian | , , , ,

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