This is a re-do of a recipe I found in the book By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat. I’d tried the recipe some weeks ago and her idea of “spicy” and mine are vastly different! The basic ingredients were tasty, but it needed more umph. My revised version provides the kick.
I made some soft tacos with mine using Artisan flaxseed tortillas, topped with brown rice, spicy black beans, and cheeze (Daiya), to which I added a handful of spring lettuce mix. The beans were so spicy and flavorful, I found no reason to add more salsa, avocado or anything that would get in the way of that spicy goodness.
Threw the rest of the beans into a plastic container to use use as a salad topper or sandwich spread later in the week.
- 1 cup dry black beans, picked clean and soaked at least 8 hours
- 3 cups water
- 1 Tablespoon extra virgin olive oil (can use less if using non-stick pan)
- ½ red onion, chopped coarsely
- 6 cloves garlic, peeled and minced
- 2 Tablespoons Bragg's Liquid Aminos
- 2-3 Chipotle peppers in mole sauce, chopped
- 3 Tablespoons hot salsa (fresh pico de gallo is best in my opinion)
- ½ tsp. fresh ground black pepper
- ¼ tsp. cayenne pepper
- 6-8 organic cherry tomatoes, cut in half
- 2 Tablespoons nutritional yeast
- 1 avocado, peeled and cut into ½" chunks (optional)
- Drain soaking water from the beans and rinse thoroughly.
- Place beans into a medium pot with 3 cups of water and bring to a boil. Reduce heat and simmer, half covered, for about two hours.
- Heat oil in frying pan over medium heat. Add onion and garlic, and saute until translucent. Set aside.
- Drain any extra water from beans, then return to stove. Stir in the sauteed onion and garlic mixture, and all ingredients except avocado.
- Simmer mixture for about 15 minutes, stirring frequently to blend.
- Divide into serving bowls and top with avocado chunks and additional salsa if desired.