Quick Black Beans

Quick Black Beans turns cooked beans into a fast vegetable-rich meal. Onion, ginger, garlic, and chili form the first layer of flavor, followed by zucchini, peppers, and spinach.

Tamari or salt and chili sauce provide the seasoning. The vegetables cook under a lid only briefly, so they soften without losing all of their structure.

The black beans are added at the end just to heat through. Yogurt and cilantro are used as the final garnish, giving the bowl a cool and fresh contrast.

Ingredients

• 1 tablespoon good oil
• 1 teaspoon sesame oil
• 3/4 cup onions, chopped
• 1/2 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon fresh green chilies, chopped
• 1 cup zucchini, quartered and sliced
• 1 cup yellow bell peppers, diced
• 1 cup red bell peppers, diced
• 2 cups spinach
• Tamari or salt to taste
• Chili sauce to taste
• 2 cups black beans, cooked
• 1/2 cup plain yogurt, for garnish
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Heat the good oil and sesame oil in a pot over medium-high heat. Add the onions, ginger, garlic, and green chilies and sauté 1–2 minutes. Add the zucchini, yellow pepper, red pepper, spinach, tamari or salt, and chili sauce. Cover, reduce to medium, and cook 4–5 minutes. Add the cooked black beans and stir until heated through. Serve in bowls with yogurt and cilantro. Makes 2 servings.