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Sunday, March 23, 2014


When I give recipes, I may or not give quantities, depending on the criticality of the issue at hand.

Last night, I made black beans for supper.

Cut up a quarter onion and a couple cloves of garlic, and heat in olive oil.

Take a passel of beans. We used the canned variety from Bush's.
Goya is a good brand, but the sodium is 9% higher. There will be other sources of sodium, so 19% compared to Bush's 10% is too high.

Drain and rinse the canned beans. Add to the onion and garlic.

Soon enough, add a bunch of cumin to taste and maybe a dash of turmeric and some pepper flakes.

After a spell, add some chopped olives.
We use Kroger's Low Sodium olives, mainly because the brine does not entirely overwhelm the taste of the olives, and it is nice to have the taste of olive.

Spoon into bowls, and top with Labne (Karoun brand... much thicker than Greek yogurt).

Put some Coriander Chutney (SWAD brand and available in any Indian grocery).

You can have quite a number of combinations with the above, maybe add parsley, cilantro, avocado.


1 comment:

Tom Schott said...

I like a bean in just about any form. This sounds great. I like the olive idea.