Monday, November 14, 2011

Spicy Black Beans

My Favorite Spicy Black Beans

by Connie Brown

1-16 oz Can Black Beans, rinsed, drained or 2 C Dry Black Beans, soaked overnight 1 1/3 C V-8 Juice 3-5 C Water

2 t Garlic, minced

1 t Cumin

2T Olive Oil

1 t Salt

2 T Chopped Cilantro

Cook garlic in oil, add cumin, saute 1-2 min. Add beans, juice and salt . Continually stir until heated through. Just before serving stir in the cilantro. If using dry beans that have been soaked overnight, rinse well, add the 3-5 c water, juice, salt and cook in pressure cooker 12 min at the 2nd red ring. These beans can be added to soups, salads, burros or just eaten plain as a side with a meal.

No comments:

Post a Comment