Venezuelan-Style Black Beans

March 16, 2011

When life (or your CSA) gives you dried black beans and you have Viva Vegan! on the roster, you know what is going to happen. I love beans and rice. This recipe is pretty basic. I’m used to more spice and flair, but honestly this is a great base. The recipe says they are mild but I wasn’t prepared for just how mild. Just this recipe over rice? Meh. Add some spicy salsa? Yum! Put in a tortilla with some fixin’s? Great! Serve with tofu or quinoa? There are so many ways! This is not very spicy by itself, and I’m a spicy kinda lover, so when I portion out some of these they really¬†benefit¬†from hot sauce or salsa.

My beans didn’t take 2 hours to cook, and they ran a bit dry early. It was maybe 1:20 in cooking time, or a little less. I also added a whole tin of tomatoes instead of the 1/2 cup and let the juices cook out without covering.

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