Meatless Monday: Black Bean Bonanza

I’m sorry; I couldn’t resist the alliteration.

I have two very easy (as per) black bean recipes.

Simple Seasoned Black Beans
Adapted from Vegetarian Times Complete Cookbook
(mine was published in 1995)

Olive Oil
1/2 medium onion, chopped
2 cloves garlic (or to taste)
4 cups cooked black beans (or two 16-ounce cans, rinsed)
1/2 cup bean cooking liquid, or vegetable broth, or liquid from canned beans
Juice of 1/2 lemon
Cumin, to taste
Salt & pepper, to taste

1. Heat oil in large saucepan; add onions and cook, stirring, over medium heat until onions are translucent, about 10 minutes. Add garlic; cook another 5 minutes, or until onions are golden.
2. Add beans and bean liquid and bring to a simmer. If you want to thicken the mixture, mash a quarter of the beans with the back of a wooden spoon.
3. Add lemon juice, cumin, salt and pepper; simmer over low heat for 15 minutes.

That’s it! Serve over cous cous, or brown or white rice. I also serve with soy sauce for DearDR and me.

RPM Tofu, Black Beans and Broccoli
I’ve been making this recipe so long (i.e. since I was single and living on the South Side) I don’t even know where I first got it. I suspect I adapted it from Vegetarian Times Magazine.

Olive Oil
3 cloves garlic
12-16 ounces extra firm (or firm) tofu, pressed and cut into 1-inch cubes
Cumin or curry, to taste
1 16-ounce can black beans, with liquid
One or two stalks of broccoli, cut into florets

1. Heat oil in large skillet; add garlic and cook for a minute or so.
2. Add cubed tofu and cumin (or curry). Cook, stirring, about 5 minutes.
3. Add black beans and broccoli. Stir, then cover and cook over medium-low heat for about 20 minutes, or until broccoli is tender.
4. Serve over brown or white rice; add soy sauce to taste.