Thursday, April 28, 2016
My 3-year-old son LOVES beans, so--per his request--I cook them at least once a week. Burrito bowls are one of my go-tos because they are easy, healthy (depending on your topping choices), filling and versatile. I just use whatever produce (tomatoes, avocados, corn, cilantro, etc.) or protein (chicken, steak, pinto or black beans) I already have on hand, which makes it a stress-free, no-extra-trip-to-the-grocery-store-needed kind of dinner. :) Side note: I ALWAYS have onions and garlic in my house--must-haves for most of my cooking!
When I cook beans, I do like to take an extra step to add a little more flavor to them. See other evidence here (this one involves bacon + pinto beans--yes please!).
Here are the details for our favorite black beans:
1 (15oz) can black beans, rinsed & drained
½ small yellow onion, diced
1-2 cloves garlic, minced
2 tsp olive oil
½ tsp each salt & ground cumin½ cup broth (vegetable or chicken, whichever you prefer)
This feeds 3 of us, so feel free to double the recipe if you have 4 or more people dining.
Heat oil in skillet on medium-high heat. Sauté onion for 2 minutes, then add in garlic and cook for an additional minute.
Add black beans and spices to pan and cook (still on medium high heat) for about 3 minutes.
Pour in broth and bring to a boil. Turn down to a simmer and let beans cook for 5-8 minutes, or until most of the liquid is absorbed. Add cheese if you like (remove from heat put the lid on so it will melt but not overcook the beans).