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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Fresh herbs gives a hot Spanish flair to this black bean dish. It's a favorite from my Argentine boyfriend. This is traditionally served over rice. Ingredients:
2 tablespoons olive oil |
2 large onions, diced |
6 cloves garlic, chopped |
1 (19 ounce) can black beans, rinsed and drained |
1 (16 ounce) can tomato sauce |
2 tomatoes, diced |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
3/4 cup chopped fresh cilantro |
1/2 cup chopped green onions |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
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