Black Beans and Tomatoes - Hot and Spicy
Recipe: #1252
October 24, 2011
Categories: Side Dishes, Beans, Mexican, Pacific Northwest, Pacific Rim, Halloween, Labor Day Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Tingley beans and tomaotes, lovely lunch dish or a side for a buffet, or even for dinner with a crusty bun."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (55.5 g)
- Calories 188.4
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 3.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 8.3 g
- Sugars - 1.2 g
- Protein - 11.6 g
- Calcium - 67.9 mg
- Iron - 2.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. Add garlic, sauté until tender. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. Garnish with fresh cilantro if desired.
Tips
- Vegetable oil/cooking spray
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- It is best to use fresh cilantro for the best flavor.
- Be sure to drain the canned tomatoes and black beans before adding them to the dish.
- Instead of olive oil, use avocado oil. Avocado oil is higher in monounsaturated fats, which are considered to be heart-healthy fats. This substitution is beneficial for those looking to increase their intake of heart-healthy fats.
- Instead of cayenne pepper, use paprika. Paprika is a milder spice than cayenne pepper, which makes it a better option for those who don't like spicy food. This substitution is beneficial for those who prefer milder flavors.
Vegetarian Version Replace the olive oil with vegetable broth and omit the cayenne pepper. Add 1 teaspoon of smoked paprika for flavor.
Mexican Version Replace the olive oil with vegetable broth and add 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of oregano. Omit the cayenne pepper.
RECOMMENDED DISH: Roasted Sweet Potatoes - Crispy and Delicious! A delicious side dish to accompany the Black Beans and Tomatoes, the sweet potatoes will add a crunchy texture and balance out the heat of the cayenne pepper. Roasted with olive oil, garlic, and herbs, this dish is sure to be a crowd favorite!
RECOMMENDED DISH: Grilled Corn on the Cob - Sweet and Smoky! Grilled corn on the cob is a classic summer side dish that pairs perfectly with the Black Beans and Tomatoes. The sweet and smoky flavor of the grilled corn will add a delicious contrast to the savory flavors of the main dish. The combination of the sweet corn and the spicy cayenne pepper will be sure to tantalize your taste buds!
FAQ
Q: How long should I cook the black beans and tomatoes?
A: Cook the tomatoes and beans uncovered for 6 minutes, then cover and cook for an additional 5 minutes.
Q: How much water should I add?
A: Add enough water to cover the beans and tomatoes by about 1 inch.
2 Reviews
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Fun facts:
Fun Fact 1:Black beans and tomatoes are a popular dish in Mexican cuisine, and are commonly found in dishes such as tacos, burritos, quesadillas, and fajitas.
Fun Fact 2:This dish is said to have been popularized by celebrity chef Bobby Flay, who has been credited for introducing the world to many flavorful dishes.