Happy New Year! In 2012, we’re going to eat well and focus on good food that tastes great, without ripping open a vacuum-packed whatever, or reading nutrition labels with ingredients you can’t pronounce. Forget that junk, and let’s concentrate on food your family will eat, and love, and thank you for. Woo hoo!
Sweet & Savory Black Beans
This month, we’re looking at beans, because, well, they’re awesome, and full of good stuff (just check out my article in this month’s magazine for more details). Today, we’re making Sweet & Savory Black Beans, which are a cross between a Mexican-style black bean and a sweet, yummy baked bean dish. I picked up the original recipe from a website years and years ago, and have monkeyed with it just a bit to make it even better. It’s a wonderful side dish with pork carnitas or enchiladas. In fact, it’s so yummy, I’m having it for dinner tonight. Go ahead…give ’em a try.
Sweet & Savory Black Beans
- 2 teaspoons Vegetable or Olive Oil
- 1 small Onion, finely diced
- 2 Garlic Cloves, minced
- 2-16 ounce can Black Beans, drained and rinsed
- 2 tablespoons Molasses (not Blackstrap)
- 1/4 cup Orange Juice
- 1 tablespoon Cilantro, minced
- 2 teaspoons Chili Powder
- 1/2 teaspoon Tabasco
Place a medium saucepan over medium-high heat. Add oil to pan and heat just until warm, 10-20 seconds. Add onion to pan and saute for 3-4 minutes, until translucent and soft, but not brown. Add garlic to pan and saute 1 minute more. Add remaining ingredients and bring to a simmer. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Salt and pepper to taste.
