Black Bean Tacos
Reanimate 1 1 lb bag of black beans, set aside
Saute 1/2 onion over medium heat, chopt
After the onion softens, add 6 cloves garlic, diced and hot peppers to taste, diced. We used 1 jalapeno and 1 red habanero. Not for the faint of heart. The (excessive?) heat was well-balanced by the rice and tortillas, though. Chipotle peppers would do well here, too.
After ~ 1 minute of cooking, add the beans and barely cover with vegetable stock.
Stir in 2T tomato paste.
Sprinkle in 2T cornstarch and stir.
Season with cumin, oregano, black pepper, and salt to taste.
Simmer until the dish thickens to a consistency of your liking.
I served it with cilantro-lime rice, corn tortillas, avocado, cheddar, salsa, and chipotle hot-sauce. Queso fresco and fresh tomatoes would be good, too.
1 comment:
This will be my consolation prize for having to bail on Jody's offering to restore faith in humanity, above (black bean sweet potato chile). My bag of organic sweet potatoes was, 6 days after delivery, had blossomed with blue and white mold. Having already prepped the beans, I moved on to this entry. Faith in humanity restored, as she wrote.
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