This was supposed to meal #2 for the week, but since Danny went for 4ths and I had 2nds and Amelia and Macie went to town…well, there is a small portion in the freezer for another time, but it’s more like a half-meal. I am not complaining…
This comes from Kathleen Daelman’s “Cooking Thin” cookbook. I am really trying my hardest to stick with my cookbooks in hopes of saving a little time and effort.
1/2 lb. black beans, soaked overnight or two 19 oz. cans black beans
3 c. water, stock
1 carrot, peeled
1 celery stalk, quartered
1/2 large onion, cut in half
1 bay leaf
1 pinch red pepper flakes
1 c. finely diced onion
1 TBSP olive oil
1 15 oz. can tomatoes in juice, whole or chopped
1 tsp. hot chili powder
1/2 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp salt
Place beans in 3 qt soup pot with water or stock, carrot, celery, onion, bay leaf, and red pepper flakes. Bring to a boil and immediately reduce to a simmer. Cook until beans are tender, but still firm and holding their shape, 25 –35 minutes. Remove from heat and let cool in their liquid. Don’t overcook.
While beans are cooking, in a large pot, place onion and oil and cook, covered tightly, until onions are translucent – stir occasionally. Be careful not to burn, add a tsp of water if needed. Drain beans and discard vegetables. Add to cooked onions. Add tomatoes, juice, chili powder, cumin, cayenne, and salt. Simmer over medium heat for 10 to 20 minutes, until flavors are well combined. Better the next day…
Kathleen said that you could add 1/2 lb of meat so last night, I sautéed the onions and meat together and kept them in the fridge overnight while the beans soaked. When I threw everything together this afternoon, after the beans were cooked, I also added two diced carrots and a big handful of corn. I also added a can of tomato sauce, because it needed it. Like I said earlier…4ths!