Tuesday, June 24, 2008

Havanna Black Beans

Another yummy version of black beans! Perfect alongside Orange Cashew Rice.
The coconut milk adds a nice touch to the beans - I really need to cook with this more!

Serves 2

1/2 tbsp. olive oil
1/4 medium onion, finely chopped
1/2 medium bell pepper, finely chopped
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. dried thyme
1 bay leaf
1/2 tsp. chopped jalapeno pepper
1 (15-ounce) can cooked black beans, rinsed and drained well
1/2 cup water
1/2 cup low-fat coconut milk
1/2 tsp. lime juice
1/4 cup finely chopped fresh cilantro
Sea salt to taste

1. Heat the olive oil in a medium saucepan and saute the onion for 3 minutes until golden brown. Add the bell peppers and garlic; continue to saute for 2 minutes. Add the cumin, thyme, bay leaves, and jalapeno; combine well.

2. Add the black beans, coconut milk, and water to the pot. Stir well. Simmer the beans 10-15 minutes. Stir in lime juice and salt.

3. Serve the beans topped with a garnish of cilantro.

From the Whole Foods Market Cookbook.

1 comment:

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