Friday, September 10, 2010

Toasted Polenta Addendum: Black Beans with Cilantro

If you were thinking of trying something like this recipe from a couple weeks ago, these black beans are a perfect addition.

Olive oil
1 can Eden Organic black beans, mostly but not completely drained
1/2 yellow onion, chopped
1-2 cloves garlic, pressed
1 small sweet pepper, chopped, or a more spicy pepper, minced
A pinch or two of ground cumin
Salt & pepper
A handful of fresh cilantro, chopped, plus a few extra leaves for garnish

Saute the onion in some olive oil over medium-high heat until it begins to soften. Turn heat down to medium, add the pepper, and saute until soft. Add the garlic, saute for another minute, then stir in the black beans. Bring to a simmer, turn heat down a little, and cook for three or four minutes, stirring occasionally (you can put a lid on the pan if it looks like it might start to dry out). Add a dash of cumin, a little salt (Eden Organic beans don't have salt, so you'll have to add a couple pinches...other brands often have lots of salt, so check before you add any more), a little pepper, and the chopped cilantro. Stir, and serve over the polenta before topping with the cheese, tomatoes, and avocado. Garnish with cilantro leaves.

Toasted polenta topped with black beans, green heirloom tomatoes,
avocado, and pepper jack, served "to go" in a tiffin

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