this recipe is all about basic foods dressed up all in their fanciest outfits..
When Conor and I were in Costa Rica we would have rice and beans at least once a day, and they were always so flavorful. When we came home I tried to recreate the simple delicious-ness and came up short a few times. Then I stumbled upon this black bean recipe from my favorite Smitten Kitchen Book. This book has yet to let me down, it really is wonderful. The beans are also painfully easy and make your house smell warm and awesome.
Once you have made these you can do SO many things with them. We mostly had them for dinner with crusty pieces of toast, but you can have them with eggs, make a burrito, put them on a salad,or just eat them by themselves! I made the salsa up just because I wanted the beans to have something cool and crunchy with it and they compliment each other really well, but you could also use a your favorite jar of salsa!
for the beans:
1 large onion; diced small
3 garlic cloves; minced
1 dried chile
1 tablespoon ground cumin
2 teaspoons smoked paprika
1/2 teaspoon oregano
1 pound dried black beans** rinsed, if not already soaked.
2 tablespoons of tomato paste
8 cups of vegetable stock or water
1 tablespoon of lime juice or sherry vinegar
Dump everything except the lime juice and vinegar into your slow cooker, and stir together! Whew...that was tough! Cook on high for 3 to 5 hours. Mine took just about 4 hours. If you are unsure, give the pot a stir after 3 hours and taste to see if they are done. Once finished stir in lime juice or vinegar. Can keep in an airtight container in fridge for up to 1 week.
**I've made these twice now, and both times I have soaked the beans overnight. I know if you read about it today some people say you don't neeeed to soak your beans, but I do because I'm scared of crunchy beans. Maybe next time I will be crazy rebel and not soak my beans.
half an english cucumber; diced small
half a jalapeño; diced small
a handful of cilantro chopped up
1 small shallot; diced small
2 scallions; only the whites; chopped small
a big handful of cherry tomatoes; sliced
the juice of half a lime
teaspoon of red wine vinegar
throw everything in a bowl and let them get to know each other! make this 15-30 minutes before you are ready to eat!
a loaf of your favorite crusty bread; sliced into thick-ish slices
one fat garlic clove; sliced in half the long way
toast your bread! in a toaster, if it fits. or in a 350 oven till it is....toasty! About 3 or 5 minutes. Remove from whatever toasting method you fancy and rub the cut clove of garlic on it. Wha-la.. garlic toast!
ASSEMBLE! Pile your beans on top of the toast and add a nice sprinkle of salsa. Serve with lime wedges and some avocado if you'd like! Bean Heaven.