Monday, October 17, 2011

Short on Time, High on Deliciousness: Jill's Smashing Black Beans

as a dip with crudites

Back in the day, I attempted a few of Rachel Ray's 30 Minute Meals. They never took only 30 minutes. I think my average was 60, and I'm no slow poke.

As much as I hate to admit it, eating healthy on a consistent basis takes effort and time, whether you are a no-added-oil Plant-strong Nutritarian or not. Very rarely do I come across a recipe that I would want to prepare regularly that would truly qualify as fast.

That's why I'm so excited about sharing this recipe with you. My friend Jill, of Roasted Chick Peas with Swiss Chard fame, has been talking it up for a while and I finally had an opportunity to taste some. It was love at first bite.

Here's what Jill has to say about her creation. "It’s simple. It goes with anything. Dress it up. Dress it down. Just like a little black dress!

Serve it with hot cooked brown rice, and it is a hearty main course. Use the beans as filling in a whole grain wrap or burrito. Build a black bean tostada. Slice carrots, red peppers and pita and eat it as a dip.

It’s smashing!"

I agree. And best of all, it's f a s t!

Make a double batch and use it for a few different easy dinners. How nice is that?

over brown rice

Smashing Black Beans (AKA, The Little Black Dress)
2 cans black beans, drained and rinsed
1 medium onion chopped
1 jalapeno pepper, seeded and finely chopped
4 cloves garlic, minced
1 tsp cumin powder
1 cup vegetable stock, plus more for sautéing onion
1 lime
Chopped fresh cilantro
 Sauté onion in a little vegetable broth on medium-high heat for a few minutes until soft.  Add jalapeno pepper and sauté another minute and a half. Add garlic and sauté another 30 seconds. Add cumin and mix well.  

Add black beans and vegetable stock. Cook for 5 minutes, stirring frequently. Coarsely smash the beans with a potato masher or with the back of a spoon.  Keep boiling on medium-low, stirring often for 10 more minutes until the bean mixture is thick. Season with a little lime juice. Garnish with cilantro.
Doubles easily.
so good you'll wanna eat it for breakfast
toast up a tortilla and build a tostada

What has your experience been with time and plant-strong food prep? How does it compare with your previous eating style?

Do you have a fast and easy go-to dinner?

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