I really, really love to eat black beans. It’s a new found favorite food and I’m glad that I’ve chosen something healthy as my latest dish of choice. They are the perfect make ahead meal for lunches because they reheat and store well. All they need to make a complete meal is some chips or bread and they’re dynamite!
- 2 15 oz cans black beans
- 3 tbsp EVOO, divided
- 3 cloves garlic, grated
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- salt and pepper, to taste
- 1 splash white wine
- 1 tbsp dried oregano
- 1 tsp red pepper flake
- 1 handful cilantro, roughly chopped
Add the beans (including their liquid), 1 tbsp of oil, and the garlic to a medium saucepan over low heat.
In a large skillet, saute the onion and pepper in the remaining oil until the veggies become tender, about 5-7 minutes. Deglaze the pan with a splash of white wine – or chicken stock, or even water in a pinch – and scrape up all the browned bits on the bottom with a spatula.
Transfer the veggies to the saucepan with the black beans and add the oregano, red pepper flak, and oregano. Bring the pot up to a boil and then reduce to a simmer until most of the liquid has reduced out. When the beans reach their desired consistency, take them off the heat and save for lunches. Reheat the beans when you’r ready to eat and serve with chips, pita, or English muffins.