The black
bean sauce turned out so delicious that I wanted to spread it on a tortilla and eat it alone.
Not exact matches
«A base is created from a heap of glistening limp spaghetti noodles; they in
turn are topped by a deliriously spiced
sauce of finely ground beef, then
beans, then raw onions, and finally a fluffy crown of cheddar cheese.»
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato
sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and
beans Bring to a boil and then simmer for 20 minutes Salt and pepper and
turn off heat Stir, taste and adjust as needed
I cooked the
beans until tender and then added in the
sauce ingredients and
turned my cooker up to let the
sauce thicken.
Turn heat to low and add the chopped sweet potatoes,
beans, tomatoes, tomato
sauce, vegetable broth, and chili seasoning.
This version of the soup
bean and pasta dish reverses the order of its stars
turning it into a pasta dish laden with creamy
beans and a creamy
sauce.
Our co-founder Amanda Hesser has long chronicled the lunches she packs for her twins, Walker and Addie,
turning leftovers, greens,
beans, fruit, and myriad
sauces from the back of the fridge into meals that look so darn good that we've been inspired to pack them not only for kids, but for ourselves, too.
Though my favourite method of cooking
beans still remains sprouting and then cooking in a pressure cooker; any left over liquid I then
turn into a
sauce.