Saturday, June 22, 2013

Spicy Black Beans

The other day Jessie at Happiness in Health posted a recipe for chickpea curry. It was a simple, quick recipe and sounded delicious. I had most of the ingredients and thought I’d make it with slight alterations.

However, when I went to get the chickpeas, I realized that I didn’t have any canned chickpeas. I did however have canned organic black beans. And some organic canned tomatoes. Since I didn’t measure anything, I can’t give you amounts for the spices. I would suggest you start with a little and add more to taste.

Spicy Black Beans
  • Olive oil
  • 1 red onion, diced
  • 3 garlic gloves, minced 
  • Red curry powder, start with 1 Tsp
  • Turmeric, start with 1/2 Tsp
  • Cardamom, start with 1/4 Tsp
  • Salt, to taste
  • Pepper, to taste
  • 1 can diced tomatoes 
  • 1 can black beans
  • Ketchup, 1-2 Tbs
  1. Heat oil in a medium pot. When hot, add the onions and sauté for a minute. Then add the garlic.
  2. Next, add the curry powder, turmeric, and cardamom and let the onions, garlic and spices brown a bit.
  3. After a few minutes, add the black beans. Coat the black beans with the onion/spice mixture and let cook for a minute.
  4. Add the diced tomatoes, ketchup, salt and pepper. Taste the dish and add more curry powder, turmeric, cardamon, salt, and pepper if needed.
  5. Let the mixture simmer for 5 – 10 minutes.
I’ll definitely make Jessie’s chickpea curry soon! But this was a great, unplanned meal that came together in no time – the ultimate “fast food.” While it isn’t a pretty dish, the flavor is wonderful. Plus, the leftovers were even better the next day.

This dish would be great with tortillas, as a vegetarian burrito filling, or with corn chips as a dip.

I ate the beans with leftover baby asparagus and sautéed onions, mushrooms, and bok choy.

Questions: What’s your favorite “fast food?” What was the last unplanned meal you cooked?
Be well,