Prep 10 mins
Cook 11 mins
Quick and tasty lunch or side dish for dinner.
Make and share this Black Beans and Tomatoes - Hot and Spicy recipe from Food.com.
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 3 garlic cloves, smashed
- 2 (14 1/2 ounce) cans whole tomatoes, drained and coarsely chopped
- 2 (15 ounce) cans black beans, drained
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup minced fresh cilantro
- 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.
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!
Hot & Spicy love it!- I cut the recipe in half and used 1 tsp chili flakes in lieu of the cayenne. I didn't have fresh Cilanto but I did have fresh FROZEN cilantro in 1 tsp cubes - wonderful it does the job just like fresh. The canned tomatoes were Fire roasted (something new?). Served with Costa Rican Chilasquiles. The two recipes really compliment each other. Thanks Derf for yet another winner - I do love your recipes — posted Oct 12, 2004 Added comments - I have had a serving of this recipe frozen since my Oct 04 review and defrosted it for tonights dinner - perfect-I added an Anduille sausage and another 1/2 rsp of chile flakes - Wonderful again! Thanks Derf again
Needs more cayenne, but otherwise this is a fantastic, quick meal! My partner and I have enjoyed it at least a half dozen times in the past couple of months. It's also good without cilantro, if one of your family, like me, have the gene that makes cilantro taste awful. I do recommend doubling or tripling the cayenne if you like spice even a little bit - at 1/2 tsp for the batch, I can't even detect it.