Black Beans … chili?

I have had these pictures in the queue for a while now. Not sure why I hadn’t gotten around to writing about it. Maybe because I didnt know what to call it. Is it mexican? Is it indian? American? Who knows? It’s just yummy. It’s really just something I half made up when I heard about a dish called “black beans and corn cakes”. They are an excellent combination and made it into our regular rotation.

Here is what I did:

  • 1tsp cumin seeds
  • pinch of hing
  • 3 green chilies
  • 2 cloves garlic chopped
  • 1 red onion chopped
  • 1  green pepper choppe
  • 2 tomatoes chopped
  • 1/4tsp turmeric
  • 1 tsp chili powder
  • 1tsp cumin powder
  • 2 tsp coriander powder
  • salt, pepper
  • 2c cooked black beans
  • 2tbs sundried tomato paste (optional- had some and decided to use it today)
  • squeeze of lemon
  • coriander leaves

Heat a pan, add oil. When its hot add in the cumin seeds, then the hing, then green chillies and garlic. Then add the red onion and saute it well. Stir in the green pepper for a minute, then add the tomatoes and salt. Cover until softened and mash. Add in all the spices then the black beans. Stir until they are well coated with the spice/tomato mixture. Add the sundried tomato paste and a cup or so of water. Cover and cook until it comes together (you may need more water). Remove from the heat. Squeeze the lemon juice and top with chopped cilantro/coriander.

Serve with rice, quinoa, or corn cakes- recipe coming up next!

This is my submission to My Legume Love Affair hosted this month by Lisa of food and spice and created by Susan of  well seasoned cook.

Also, submitting this to Meatless Mondays at My Sweet and Savory.

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Comments on: "Black Beans … chili?" (2)

  1. [...] them mint or coconut chutney or salsa and yogurt. But the absolute bestest way is to eat them with these black beans piled high on top…. THEN you must add a spoonful of yogurt, a handful of chopped spring [...]

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