"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Basic Skillet Black Beans Recipe

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This recipe for Basic Skillet Black Beans, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Owens
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 t. olive oil or vegetable oil
1 1/2 c. diced onions
1 t. ground cumin
1/2 t. ground coriander
1 cup salsa or tomato juice
3 c. cooked black beans (two 15-ounce, rinsed and drained)

Directions:
Directions:
In a covered skillet or saucepan, heat the oil on medium-high heat. Add the onions and saute for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices.

Add the salsa or tomato juice, stir well, cover and simmer until the onions are soft, about 5 minutes. Add the black beans and simmer until slightly thickened, about 5 minutes. If you like, mash a few times with a potato masher.

Serve it on rice, polenta, or grits, topped with salsa, grated cheese or sour cream, and chopped fresh cilantro.

Personal Notes:
Personal Notes:
Embellish with garlic, ground fennel, thyme, chili powder, chiles, chipotles, or cayenne. Or flavor with cumin only. For the liquid, use orange juice or chopped fresh or canned tomatoes. Add corn, bell peppers, carrots, celery, squash. Serve topped with mango or pineapple salsa, grated cheese, sour cream, or tempeh. Finish with chopped fresh cilantro. Use as a filling for tacos with shredded lettuce, avocado cubes and salsa or make a taco salad with lettuce, crumbled tortilla chips, salsa and sour cream.

Taken from "Moosewood Restaurant New Classics."

 

 

 

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