Black Beans with Vegetables Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Main Dishes · Side Dishes · Vegetable Dishes

Black Beans with Vegetables

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Sometimes I cook dry black beans in the pressure cooker (see recipe) but most of the time I use a can of organic black beans. Serve these beans with a great tossed green salad and bread or homemade cheese biscuits.

3-4 tablespoons extra virgin olive oil
5-6 cloves garlic, finely diced
1 small onion or 1 small leek, diced
1-2 ribs celery, diced
1 carrot, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
several grindings of pepper
1/2 teaspoon fine sea salt

2 - 3 cups precooked or canned black beans
1/4 cup beer or dark rum (southern style!)

creme fraiche or sour cream, as desired
slivered green onion or chives, or parsley

In heavy bottomed saute pan, heat the oil and then saute the garlic, onion, celery and carrot about 5 minutes or more, until just beginning to brown a bit and vegetables are soft. Add seasonings and stir well. Add the beans and continue to cook on medium heat for several minutes to heat thoroughly and to blend flavors and to reduce the liquids a bit. Stir in the beer or rum, bring to a boil for about 45 seconds or so. Serve in individual bowls with a bit of creme fraiche or sour cream for garnish. Sprinkle with slivered green onions or chives, or parsley

Recipe created 2009-05-12.

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