I guess I’ve been craving beans? Weird.
These are the simplest and most flavorful beans I’ve ever made. It was a quick lunch for Bennet and I. I’m not sure he enjoyed them but he did eat his bowlful without complaint before digging into his sugar cookie.
I particularly loved the oregano. I never would have thought to use it, opting typically to go with cumin in such places.
They might look boring in the bowl but your tastebuds might be surprised by everything going on. Give them a try…if you don’t like them just turn them into soup!
Adapted from Extending the Table
1/2 cup chopped bell pepper (frozen is fine)
2 cloves garlic, minced
1 T lard or bacon fat
4 cups cooked black beans
1/2 t oregano
1/2 t salt (if beans are unsalted)
3 T apple cider vinegar
Heat fat in skillet. Add pepper and sauté a few minutes. Add garlic and cook a bit more. Throw in everything else and simmer with the lid closed for about 10-15 minutes, adding a bit of water if necessary to keep them from sticking. Serve immediately with butter bread (or rice, if you are feeling authentic).
Served: 3-4 for a light lunch.