 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This could be a side dish for 3-4, or a main vegetarian dish for two for lunch. I used jarred roasted red peppers, but you could probably roast a half a pepper under the broiler. Ingredients:
1 (15 ounce) can black beans |
1/2 cup roasted red pepper, chopped |
2 tablespoons cilantro, chopped |
1/4 cup madeira wine or 1/4 cup dry sherry |
salt and pepper |
Directions:
1. Drain and rinse the black beans, reserving 1/4 cup of the liquid from the can.
2. Put the beans, peppers, cilantro, madeira, bean water, and 1/4 cup of water into a small pot.
3. Bring to a boil and simmer merrily, uncovered, until the liquid has reduced and is a little gooey, 10 minutes or so. The result should be beans in a flavorful sauce, not dry beans or soupy beans.
4. Season to taste.
|
|