You know how “they” always say that beans are so good for you, all that fibre and protein and whatnot? Hrm, maybe that’s just my mom, but I suppose they are and after all, they are a really good vegetarian alternative (as much as I like tofu, soy is too often GMO or farmed in Brazilian rainforests, or other evils). And so, this brings me to a black bean recipe that was actually yummy. I made this with a roast chicken, the apple slaw, and some brown rice. Great combination for leftovers in lunches too.
1/3 cup finely chopped red onion, divided
1/3 cup finely chopped bell pepper
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon cumin seeds
2 cups low-salt chicken broth
1 teaspoon (or more) fresh lime juice (definitely more)
2 15-ounce cans black beans, rinsed and drained
s & p
Combine onion, bell pepper, garlic and spices and saute with a bit of olive oil on medium heat for about 6-7 minutes. Stir in broth, lime juice and beans; bring to a boil. Reduce heat. Season with salt, pepper, and more lime juice, if desired.
Source: Modified from Bon Appetit Jan 2012