Thursday, January 12, 2012

Beery Black Beans and Cornbread


Chop up an onion and some garlic.

Heat up olive oil in your cast iron skillet, cook the onion until it softens and then add the garlic.

A minute or so.

Add black beans. They are so good for you. We have some really good chopped plum tomatoes, so let's put those in, too. And this amber ale from Colorado is delicious -- come to think of it, let's pour some of that into the beans, too. Bubble bubble. A little chili powder, and a bit of honey. Salt and pepper. Mix. Bubble bubble.

Fifteen minutes, some of the beer has boiled off, and we've got this delicious black bean lunch and supper. A little goes a long way. And it really goes well with cornbread. Fresh and home made, not too sweet, with oregano in it. Yes, oregano in the cornbread. Yes.

So easy and so good.

2 comments:

Kelly said...

I've already had my lunch, but you still have my mouth watering. This looks quite delicious!!

Adam said...

I've recently discovered how wonderful black beans are. We make something along the same lines:
Garlic and Onion, diced tomatoes, add in some black beans and cumin then pour over some oven roasted potatoes. Add cheese and cilantro on top, if you wish.