Remember those black beans I posted about recently? And how I planned to keep a container of beans in the freezer? Well, I defrosted the container in the refrigerator overnight Thursday. On Friday, my vegan son came home, and added beans to the rice and mushrooms he cooked for the Sabbath. He took the leftovers with him for Rosh Hashanah.
But he didn’t use up all of the defrosted beans. All during the holiday, I heard those beans whispering at me, begging me to use them up. Fortunately, we had a vegetarian couple coming for lunch on Tuesday, and I suspected they would like spicy fare. I started the beans with some extra water, because they were still on the firm side.
After they were soft, I couldn’t decide whether to mash them or not. In the end, I decided not to. After all, whatever is mashed, cannot be unmashed.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2-3 cloves garlic, coarsely chopped
- 1 teaspoon cumin seeds
- 1.5 cups cooked black beans, with enough cooking water to cover
- 5-10 sprigs fresh coriander, chopped
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- A little salt
- Saute onions in a saucepan for 5 minutes.
- Add cumin seeds and garlic to pan, stir for one minute.
- Add beans and water. Bring to boil, cover, and lower heat to a simmer.
- Stir frequently. You want to reduce the liquid, but avoid scorching.
- Add the coriander and other seasonings.
- Stir and continue cooking, just until the beans are about to stick. Turn out into a bowl and serve.
- Garnish with fresh tomato slices or coriander.
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