Black Beans with Salsa Cruda

| October 18, 2006 | 0 Comments

I just wrote a whole post and with a flick of the finger accidentally erased the whole thing. Don’t you hate when that happens? And of course this is blogger so I can’t just hit ‘undo’ and make everything right again. Oh, the horrors.

Black Beans with Salsa Cruda have been on my mind since last week. I have no explanation why. I am usually not even that fond of black beans . . . they can be so bland. But I was determined to be sure that mine wouldn’t be bland.

I succeeded. These black beans have a rich, but subtle flavor. They were great wrapped in a warm tortilla with a little cheddar and the Salsa Cruda, of course. I imagine they would also go really well over white rice.

This post is for Sweetnicks‘ ARF/5-A-Day Tuesdays. Check her site later for more great antioxidant rich recipes.
Cucina Bella Black Beans
serves 4
1 tbsp olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
1 15 oz can black beans, rinsed
1/4 cup apple cider
cayenne pepper
ground cumin
Heat olive oil in a medium skillet over medium-low heat. Add shallot and garlic and cook, stirring frequently until just beginning to brown.
Stir in black beans and apple cider. Season to taste with salt and pepper and sprinkle evenly with cayenne and cumin.
Cook, stirring occasionally, until liquid evaporates.
Serve hot.

Category: Beans, dinner, lunch, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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