Black Beans

When I first moved to the DMV (DC, Maryland, Virginia for those of you not in the know), I had the privilege of living with my godparents. It was Summer 2008, I had just graduated from FSU, and was starting my career as a Teach For America corps member. My godfather is Puerto Rican so my godmother has mastered the art that is black beans and rice. Six years ago, she taught me the recipe and while I'm sure I've forgotten parts, these beans are a crowd pleaser and are amazing as leftovers. Black beans are also very high in protein and fiber, a combination that helps regulate blood sugar. Onions and garlic are great for promoting cardiovascular health as well as anti-inflammatory properties. Bell peppers are high in vitamins C and A, and high in antioxidants. Although I'm sharing this recipe with black beans, it is also delicious with kidney beans or cannellini beans too.

What you'll need for 4 people or 2 with generous leftovers:

2 cans of beans
1 medium bell pepper
1 medium red onion
3-5 cloves of garlic
1 chicken bouillon cube (cubitos)
ketchup or tomato paste and white vinegar
dried oregano
optional: cilantro, crushed red pepper

In a medium size pot, heat a few tablespoons of olive oil over medium heat. Dice the pepper and onion as finely as you like and cook over medium heat until very soft. Mince the garlic and add to the pot, lowering the heat if necessary so it doesn't burn. Add about a 1/4 cup of ketchup (or more if you want it tangy-er!), a palmful of dried oregano, and the cubito to the pot. Combine and let simmer for a few minutes. If you'd like to add any heat to the pot, now is the time! Open your cans of beans and add with some of the liquid. Stir and cook over medium-low heat for 15-20 minutes or until the beans are soft. Let the beans sit on low heat or off for 15-20 minutes before serving. Prior to serving, chop about a cup of fresh cilantro and add or serve on the side as a garnish. Enjoy!