Today, My Happiness is…Readers’ Comments!
So, yesterday I posted about “Cooking Adventurously!
I got creative with black beans, to satisfy Joy’s craving.”
It was a very pleasant surprise to see that I had piqued Amanda’s culinary curiosity–
So, without further ado…Ray’s First Try Skillet Black Beans
(Nothing was measured, so everything is approximated)
3 teaspoons olive oil
2 small yellow onions
4-5 cloves garlic
1 small carrot (grated)
2 celery stalks (thinly chopped)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (14.5 oz.) can diced tomatoes (drained)
2 (15 oz.) cans black beans (rinsed and drained)
In a covered skillet, saute the onions and garlic in the olive oil about 5 minutes, stirring frequently. Add the carrot, celery, cumin, and coriander and stir for 2-3 minutes. Add the tomatoes, stir well, cover, and simmer for about 5 minutes. Add the black beans, stir well, cover, and simmer for about 5 minutes more. Mash black beans gently for a thicker consistency.
I cooked brown rice for my wife, and multi-grain rotini pasta for myself. I topped each with the black bean mixture, then sprinkled with shredded Cheddar Jack cheese.