Black Beans and Tomatoes - Hot and Spicy

READY IN: 21mins
Recipe by Derf

Quick and tasty lunch or side dish for dinner.

Top Review by Anu

Having to cook beans from scratch (with pre-soaking!), since we don't get them in cans here, has always made me think twice before making a beans dish because it takes so much longer. But this recipe was absolutely worth it! I used red kidney beans, which the tomatoes complimented perfectly and gave them a lovely tang. Also, I used black pepper since I didn't have cayenne, so it was less spicy, but it still made a great side for rotis at dinner tonight. Thanks Dorothy, this one's for keeps!

Ingredients Nutrition

Directions

  1. Coat a large nonstick skillet with veggie spray.
  2. add olive oil, and place over medium high heat until hot.
  3. Add garlic, sauté until tender.
  4. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.
  5. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.
  6. Garnish with fresh cilantro if desired.

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