Posts Tagged ‘black beans’

This is a quick and fairly simple recipe, the creamy polenta is the best! This is adapted from a Cooking Light recipe.

olive oil
2 garlic cloves, minced
1/2 cup vegetable broth
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
4 cups water
1 cup uncooked polenta
1 tablespoon butter
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled goat cheese 

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.

Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Stir in goat cheese. Serve polenta with bean mixture.

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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I love beans, which you can easily tell if you look at my other dinner’s. This recipe is easy, and yummy. Black beans go very well with roasted sweet potatoes and greens. This recipe is adapted from Vegetarian Cooking for Everyone.

1 1/2 cups dried black beans

1/2 onion

1/2 tsp oregano

Soak beans over night. Drain, rinse then cover with water  in a large pot. Bring to a hard boil for 10 minutes, skimming any foam that collects.  Add the onion and oregano. Lower the heat and simmer, partially covered until the beans are tender, about 45 minutes. Drain, reserving liquid.

1/2 onion, diced

1 tsp chipotle chili in adobo

1 cup chopped tomatoes (or one 14 oz can tomatoes-I used fire roasted-Yum)

Heat some oil in a large skillet over medium high heat, add the onion and saute for about 4 minutes. Add the cooked beans along with the chili, and tomatoes, lower the heat and simmer for 15 minutes.  If the beans get dry, add back some of the bean liquid. Add salt to taste (about 1/2 tsp or less is good). Enjoy.

black beans with chipotle and tomatoes

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