Recently I decided that I needed to change my diet, so that I was eating more beans (or protein) and less pasta. Thus the need for a nicely seasoned bean recipe was born! The full recipe is at the bottom of the post. I really like the combination of spices, but you can obviously alter the amount of each used if you want. Next time I might throw in some fresh onion, garlic, and cilantro as well, but this was work-with-whatever-is-in-the-kitchen style cooking. Excuse the lighting in some of the pictures; I’m still learning how to take nice pictures without natural light or Photoshop (I’m definitely noticing that some of these pictures are a little dark!).
Start by pouring 1 can of black beans (rinsed) and 1 can of water into a pot. Bring to a boil.
Once the beans are boiling, reduce the heat. Mine was set on medium-low. At this point add your spices: 1/2 teaspoon onion salt and oregano, 1 teaspoon cumin, garlic powder, and paprika. Stir. Let simmer for 15 minutes and then remove from heat.
This point is where I had to get creative. How was I going to drain the excess water while retaining the flavor of the spices? To solve my problem I covered the surface of a strainer with a layer of paper towels, poured the beans on top of that, and let them drain as much as possible.
I went ahead and moved the beans with a regular spoon over to a bowl because I wanted to keep a little bit of the liquid (who likes dry beans? not me!).
In addition to the beans I cooked up some white rice, so that I could make simple burritos with just rice, beans, and sour cream.
Here’s the inside of my burrito:
My mom told me that beans + corn = a complete protein (and moms are always right ), so I boiled some corn for 7 minutes to go along with my burrito. Yum!
Since there is only one of me and lots of beans, I wrapped up three more (medium sized) burritos to freeze for later. I saw this idea over at Shutterbean, and I’ve been waiting to try it out for a while. Her tips are to take off the foil, wrap the burrito in a damp paper towel, and microwave for 3 minutes. I think for these smaller burritos 2 minutes might be okay. I’ll report back once I’ve tried it.
Spiced Black Beans makes enough beans for 4 medium burritos
1 Can Black Beans
1 Can Water
1/2 tsp onion salt
1/2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
- Bring beans and water to a boil in a small saucepan
- Reduce heat to medium-low
- Add spices. Stir to combine
- Let simmer for 15 minutes
- Drain beans using a stainer with a layer of paper towels on top to retain the flavors
- Move to a serving dish and enjoy!