SPICY UMAMI BLACK BEANS (V)
SPICY UMAMI BLACK BEANS
vegan|fast|plant protein
YIELD: 4 servings
PREP TIME: 5 mins
COOK TIME: 15 mins
Ingredient / Recipe notes:
- Highly versatile side dish that goes with everything, whether on top of salads or in stir-fries.
- While a great source of plant-based protein, it is still a complex carbohydrate. So limit other starchy carbs such as rice, potato, pasta, whole grains to get a balanced meal.
INGREDIENTS
2 tsp extra virgin olive oil
1 medium onion, diced
3 cloves of garlic, minced
dash of pink Himalayan salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 can black beans, drained (can substitute with ½ cup dried and soaked overnight)
1 Tbsp organic soy sauce or tamari
1 sprig cilantro, rough chopped for garnish
DIRECTIONS
Heat oil in a heavy bottom saucepan at medium heat, add onion and garlic, a dash of salt, and sweat on medium-low heat for at least 5 minutes. Don't over-stir or allow to brown, keep at a gentle heat to allow flavours to release into the pan.
Halfway through sweating, add cumin and cayenne to bloom in the sweating onions, you will smell the fragrant spices.
If using dried beans, while the onion mixture is sweating, rinse beans well under filtered water.
Add drained beans to the onion mixture, stir through for a minute or so and add tamari (if using dried beans, add an additional 3 cups of water), bring to boil, then bring to low heat and simmer until liquid is reduced, about 5 minutes. (Dried beans cook for at least 50 minutes, or until cooked through).
Serve beans and garnish with cilantro.
Enjoy!
