Seasoned Black Beans

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Average: 4.6 (5 votes)
Vegan
Lowfat
Yields: 
4 servings
Prep Time: 
20 min.
Cook: 
Pishima

As vegetarians it is important to make sure that we have enough protein in our diets. Many plant-based proteins must be eaten with some sort of grain in order for it to become a whole protein. Luckily for us combining plant proteins with grains is easy and delicious. For example rice and dahl, peanut butter and bread, and of course beans and rice.

The beans recipe for today is best served with rice, and I prefer plain basmati, but I’m sure other rice would be tasty. I also like to make a fresh cucumber tomato salsa (I shared a vague recipe for this in the newsletter a couple weeks ago) with lots of lime juice, cilantro/dhania and salt to serve on the side and a dollop of sour cream or yogurt makes it just perfect.

If you are short on time and just want a quick dinner, you could use canned black beans, but black beans that you cook yourself taste much better. You could also add some vegetables to these beans for additional nutrition and texture. I have added finely chopped kale before, and I once added some finely chopped summer squash which turned out lovely. But most of the time I just make these plain and serve a salsa on the side.

3 cups cooked black beans with some of the cooking liquid (if using canned add a bit of water)
1 bay leaf
1 1/2 teaspoon roasted cumin powder
1/2 teaspoon hing
1 teaspoon dried oregano
1 teaspoon salt (or more if you like salt)
1 tablespoon olive oil (optional)

1. Combine all the ingredients in a saucepan on medium heat.

2. Bring to a boil. Reduce the heat and simmer gently for 10-15 minutes adding water if needed.

3. Turn off the heat and remove the bay leaf. (The bay leaf gives a good flavor but is not edible itself.)

4. Serve with rice, salsa/salad and a dollop of sour cream/yoghurt.

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