Easy Black Beans




1 red onion, sliced or diced

1-2 cups of cooked beans (you can deicde the ratio of beans to veggies that you like)

3-4 cloves garlic, minced (or use a garlic press!)

1 1/2 cups diced tomatoes (or use 1 12-ounce can)

2 tsp chili powder (more if you like it a little spicier)
1 tsp cumin

1 tsp turmeric

1 tsp paprika

1/2 tsp cayenne (optional, or other spicy pepper)

1/2 tsp ginger

sea salt and black pepper to taste

oil to cook with (I prefer coconut oil or pure olive oil)

1-2 cups other veggies as desired, diced (e.g. sweet potato, celeriac root, carrot)


Note: with all herbs and spices, if you have access to fresh options, I always recommend choosing fresh over dried!





In a large fry pan over medium heat, warm 2Tbsp oil.  Add the spices, salt, pepper, and onion; cook for 3-4 minutes, or until the onions just start to become tender.  Add other veggies as desired, a couple tablespoons of water, and cook until the veggies are just soft (alternatively, steam these other veggies separately, and then add with the beans).  Add the beans, garlic, and tomatoes.  Cover and turn heat down to a simmer.  Let simmer on low for 15-25 minutes.  Add a little bit of water if things start to dry out.



Serving Suggestions


I like to eat these beans with some short-grain brown rice or quinoa.  I will typically serve them over a bed of greens - whatever is in season.  In the picture below I used bock choy and arugula from Bolton Farms.


I'll usually pile a couple handfulls of greens onto my plate, drizzle some fine balsamic vinegar and extra virgin olive oil over the greens, crack some sea salt and black pepper on top, and then put a couple ladel-fulls of beans directly on the greens, plus about 1/2 cup of quinoa or rice, 1/2 an avoacado, and probably some sauerkraut too!


Then, find a good seat, your favorite fork, sit or stand, and enjoy!