Makes 6 servings
28-oz can Goya Black Beans
I tried this recipe with many different types of black bean brands, but found Goya does taste the best. If you’re really ambitious and want to buy dried beans. Soaking is very important. Soak for at least a day. You’ll fine there’s less gas after eating.
5 tablespoons finely chopped fresh Cilantro
1 bulb finely chopped Garlic
1/8 of cup Burgundy Cooking Wine or two table spoons of Lea & Perrins Worcestershire Sauce
1 medium size chopped Jalupino
1/2 teaspoon Sea Salt
1/8 teaspoon Black pepper
2 tablespoons Olive Oil
Coat skillet with 2 tablespoons of olive oil, start heat on medium flame. After oil is hot add chopped garlic until lightly brown then add chopped jalapeño. Sautés in burgundy cooking wine or try Lea & Perrins Worcestershire Sauce (give a more earthy taste) bring to a slight boil. Add black beans, salt and black pepper. Simmer and add cilantro.
Ok, so there’s enough to feed an army! So, make the most out of it! I perfected the black bean recipe over 25 years. I was once a starving artist and black beans provide great sustenance.
1 bag of Minute Brown Rice
1/4 lb. Organic Kale
3 cloves Garlic
1/8 teaspoon Sea Salt (to taste)
1 tablespoon Olive Oil
Steam kale, garlic. In this order add olive oil and sea salt. Steam until soft but not mushy.
This combination makes a very nice dinner.