How is your summer going so far? It's busy around here but at the same time, things have certainly quieted down a bit. The days are longer and we can go about it at a more leisurely pace without the usual school-year obligations. We've been taking advantage of the good weather (before the mosquitos come out in force) to grill and eat outdoors, and to take day trips (we recently took a drive out to Brooklyn just for ice cream sundaes). Everything takes on a more energetic vibe in the summer.
While my son's at camp in the mornings, I have time to tinker in the kitchen - making muffins, churning ice cream, baking cookies, and prepping easy dinners. On the weekends, we're still enjoying things like cinnamon rolls and Dutch baby pancakes for breakfast. It's a time for easy favorites and I find myself a little less focused on experiments when it comes to baking during the summer. But it's always lovely to pop in here and I thought I'd say hello and drop off this little recipe for spicy black beans for the next time you're having taco night.
A few years ago, we started having occasional taco nights (it's never on a Tuesday though) and they are always fun! It must be the combination of hands-on eating, the colorful food, and the variety or customization, that make it a great family meal. There may be a bit of prep to get all the fixings on the table but I like to take advantage of some store-bought ingredients like rotisserie chicken and pre-shredded cabbage to make an easier time of it. We vary the main protein - in the instance pictured here, we were having chicken and I also seared some fish (because fish tacos may be the favorite for my husband and me) - and we usually have the basic lineup of toppings like avocado, salsa, and cheese. Incidentally, I love hummus as a base for soft tacos.
I often just pop open a can of black beans for taco night but sometimes I take an extra step and make this easy dish of spicy black beans. Onions, garlic, jalapeño pepper, and some spices are cooked down with canned black beans and a little water. It only takes about 15-20 minutes to make and you have a great dish of spicy black beans for your next taco night or the next time you're having Mexican food at home. I like how the beans soften after cooking and you have all the added flavor with a little spice. It's something I also like to eat all on its own or to dish into my grain bowls for weeknight meals.
This post reminds me it's time for a taco night soon. It's a great casual and fun meal for the summer when you're not out there grilling and chilling.
For these spicy black beans, adjust the seasoning to your liking. I tend to use cumin sparingly so I go light on that but added some chili powder to make up for it. If you really love cumin, use the full teaspoon cited in the original recipe. I also add a little extra water and cook the mixture for a slightly shorter amount of time so that the beans don't break down too much. You can certainly adjust the amount of liquid and the timing to make it the consistency you prefer; just check on the beans as they cook.
A few years ago, we started having occasional taco nights (it's never on a Tuesday though) and they are always fun! It must be the combination of hands-on eating, the colorful food, and the variety or customization, that make it a great family meal. There may be a bit of prep to get all the fixings on the table but I like to take advantage of some store-bought ingredients like rotisserie chicken and pre-shredded cabbage to make an easier time of it. We vary the main protein - in the instance pictured here, we were having chicken and I also seared some fish (because fish tacos may be the favorite for my husband and me) - and we usually have the basic lineup of toppings like avocado, salsa, and cheese. Incidentally, I love hummus as a base for soft tacos.
Recipe:
Spicy Black Beans
Adapted from Laura in the Kitchen
- Approximately 6 servings -
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 jalapeño chili, seeded and minced
1 (32-ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
Few turns of freshly ground black pepper
About 3/4 cup water
Heat oil in a heavy-bottomed saucepan over medium heat. Add onion, garlic, and jalapeño. Cook, stirring frequently, until onion is softened and translucent, about 5-6 minutes.
Add beans, cumin, chili powder, salt, and black pepper to the pan. Stir in about 3/4 cup water. Cover and cook on medium-low heat until the beans have softened and the liquid has become a slightly thickened sauce, about 6-8 minutes (check on the beans and give it a stir after a few minutes to check the consistency).
Spicy Black Beans
Adapted from Laura in the Kitchen
- Approximately 6 servings -
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 jalapeño chili, seeded and minced
1 (32-ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
Few turns of freshly ground black pepper
About 3/4 cup water
Heat oil in a heavy-bottomed saucepan over medium heat. Add onion, garlic, and jalapeño. Cook, stirring frequently, until onion is softened and translucent, about 5-6 minutes.
Add beans, cumin, chili powder, salt, and black pepper to the pan. Stir in about 3/4 cup water. Cover and cook on medium-low heat until the beans have softened and the liquid has become a slightly thickened sauce, about 6-8 minutes (check on the beans and give it a stir after a few minutes to check the consistency).
