Sometimes it's nice to prepare a big bowl of beans; then, you can use the beans over and over again to make different dishes throughout the week. Tonight I suggest you throw together a pot of these fragrant and flavorful black beans. The recipe calls for canned beans, so you don't have to worry about overnight-soaking or cooking for a long period of time. Serve the beans in a crispy taco shell, layered between two soft tortillas as quesadillas, or tossed with greens in a hearty salad. To get the fast and easy recipe, keep reading.
- 1 tablespoon olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 14-ounce cans black beans, rinsed and drained
1 14-ounce can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup water
- Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper. Sauté until the onions are translucent, about 5 minutes.
- Stir in the chili powder, cumin, coriander, and bay leaf. Cook 2 to 3 minutes.
- Add the black beans, tomatoes, salt, pepper, and water. Bring to a low boil. Reduce heat to a simmer and cook 30 minutes. Remove the bay leaf before serving.
- Side Dishes, Grains
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