Friday, June 4, 2010

Heavenly Southwest Black Beans

I made salsa today and was trying to figure out something I could do with my leftover cilantro and onion.  I came up with the following recipe, and it was SO good that I thought I would share.

Heavenly Southwest Black Beans

2 tablespoons olive oil
2 large onions, diced
6 cloves garlic, chopped
1 can (15 ounce) black beans, rinsed and drained
1 can (8 ounce) tomato sauce
1 can (10 ounce) diced tomatoes with green chilies, with liquid
2 teaspoons ground cumin
3/4 cup chopped fresh cilantro
1/2 cup chopped green onion

In a large skillet, heat olive oil.  Add onions and garlic and saut√© for 5 to 7 minutes  stirring occasionally.  Stir in the black beans, tomato sauce, diced tomatoes with chilies, and cumin.  Simmer over medium low for 5 minutes.  Stir in 3/4 cup cilantro and simmer another 2 minutes.  Stir in green onion and remove from heat.  Garnish with extra cilantro, if desired.  Makes 4-6 servings.  Serve with tortilla chips or on warmed tortillas.

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