Wednesday, April 4, 2007

Tefi's Killer Black Beans

Don't let the word "killer" fool ya. These aren't spicy in the hot sense of the word. These black beans of mine are spicy in the garlicky sense of the word. Thus "killer" can be good (as in tastes like salty Cuban heaven) or bad (as in boyfriend won't kiss me for a week). But who needs kisses when you've got a simple yet delicious recipe like this?

2 cans black beans (whole or refried)
4-6 medium garlic cloves
1/2 medium white onion
olive oil
garlic salt

1. Open the cans of black beans and drain almost all of the juice. Leave a little so the buggers don't dry out in the cooking process.

2. Pour about 2 tablespoons of olive oil into a skillet and heat for about 30 seconds on medium.

3. Chop onion and garlic cloves and add to hot olive oil in skillet. Stir around so the onion and garlic is coated in the oil. You should hear a light sizzle sound, but no popping. If it's popping, it's too hot.

4. Relax a little. The onion and garlic should saute for about 3 minutes, so go ahead and watch a little Law & Order while you wait. That's what I do.

5. After the onion and garlic has become slightly translucent (this helps lower the potency and bring out a certain delicious flavor), add the two cans of beans and mix well.

6. Add as much garlic salt and cumin as you can stand. Start off with a little, stir, taste. Add more if you need to.

7. Cook for 5-8 minutes; stir occasionally. After about 5 minutes, taste the goodness. If it still tastes tinny, keep cooking until that metal taste is all gone. I swear, people think I use dried beans in the recipe. Ha!

8. Serve in bowl with a dab of sour cream and a little cilantro sprig. So delish!

*Serves 4-6 people, depending on how hungry they are. *

NOTE: If, in the cooking process, the beans get dry, just add a couple splashes of water. Uh-oh. Did you add too much? No biggie. Just cook it a bit until the water is absorbed. Seriously, it's hard to muck up Tefi's Killer Black Beans!

Black beans are chock full of fiber, which we all know is aces for cholesterol and blood sugar problems. When paired with whole grains like brown rice, black beans provide virtually fat-free high quality protein. The little black guys are also loaded with antioxidants and iron. Have a problem with sulfites? Black beans contain a trace mineral called molybdenum, which helps detoxify sulfites. So go on and drink that red wine with abandon!


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