Basic Black Beans

Ziploc baggie full of uncooked black beans

Yellow or orange bell peppers are particularly nice in this dish. When they are abundant in the summer, I highly recommend freezing as many as you can so you have them on hand as long as possible (see post link below for how to freeze bell peppers). Fresh-frozen celeriac is another way to get a bit of crunch. If you are a lover of spicy foods, you can add a dash of Sriracha or your favorite chili sauce, but it might not be necessary, especially if you are serving with salsa.

 

Saute in olive oil:

1 medium onion, diced (¾ -1 cup)

½ cup diced bell pepper (optional)

¼ cup finely diced celeriac (optional)

1 large clove garlic or 2 small, peeled and minced

 

Add:

32 oz black beans with juices (2 cans or medium jars)

½ tsp dried oregano (more to taste)

¼ cup fresh cilantro, de-stemmed and chopped (more for garnish)

1 T balsamic vinegar

salt and fresh ground pepper to taste

dash of Sriracha or other chili sauce (optional)

 

Simmer everything, uncovered for about ten minutes. Add more water as needed.

What is this vegetable and what do I do with it?!

 

Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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