Saturday, September 26, 2009

Flavorful Black Beans

1/2 walla walla or sweet onion, chopped
2 carrots, peeled & chopped
1 stalk celery chopped
2 T cumin
1 T red wine vinegar
5 T extra virgin olive oil
2 14 1/2 oz cans of black beans, one drained, and save half the bean liquid from the other.

Heat olive oil over medium high and add onions, carrots, and celery. Cook till they are crisp tender. Add beans, bean liquid, cumin, and cook for about 5-10 minutes till beans are heated through. Add the vinegar, heat a bit more.

Serve with rice and a salad for a complete veggie meal.

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