My family likes beans. They always have and we eat a lot of beans. I know some diets don't allow for beans and this recipe won't be for you. I am going to assume that if you are reading this then you CAN eat beans and this recipe might just work.
I make this all the time when time is short and I want a dish that will fill my belly with food. Rushing to and from school, I find myself, needing to eat before I go. This can be made in a few short minutes. I personally like it the next day. With that in mind, I will make a batch the day before and have it pre-portioned in the fridge. Labelled: MINE. Just kidding.
One of the reasons we love Newport so much is this beautiful bridge. When we left Annapolis a year ago we were always amazed by the Bay Bridge that went over the Chesapeake Bay. To our delight we have an equally stunning bridge that crosses over the Yaquina Bay. What we find on the other side of this bridge is amazing beaches, my school, the aquarium, and a fabulous little hole in the wall for Fish-n-Chips.
Look at the picture above. The cloud picture was taken just as I came out of the arc. This image just blew me away at how glorious our world is. The clouds reminded me of brush strokes on a painting. They were placed almost too perfect. The whole sky was filled with these wispy white clouds.
South Beach is a favorite of ours. We will often take friends and family there. The beach is long and great for walking. It produces some great agates and sand dollars. The views are breath taking. Many times we will get a chance to watch surfers tackling the rough seas. I would never have guessed that Oregon had so many surfers. We do! They come from all over to surf our waves.
Oh, and here we are again back at the Black Beans. ENJOY!
1 can rinsed black beans
2 teaspoons oil (I use Ghee for everything)
1/2 bell pepper, any color, sliced
2 tablespoons red onion, diced medium
1/2 teaspoon fresh garlic
salt and pepper to taste
1/8 teaspoon paprika
1/8-1/4 teaspoon chili powder
1 raw jalapeno, sliced for garnish and diced small to include (if you want it spicy)
lime juice, to taste
1. Be sure to rinse your black beans. Add at the very end! If you don't do this, they will become mushy.
2. In a saute pan, warm oil. Add red onion and bell pepper. Saute until soft. Add spices. When combined, turn off heat. Add black beans and gently fold together. Do not over stir or you will end up with mortar paste.
3. At this time you can add jalapeno and lime juice. Taste and adjust. Garnish with cilantro.
4. Refrigerate any left overs. Good for 3-5 days. Reheat in the microwave.