Brazilyurvedic Black Beans

I’m entertaining happy thoughts of a zine about beans: “The Art of Bean.” Or something. I’d like to collect 25-75 bean recipes from around the country, because beans are so personal, so intimate, so associated with family and home and simplicity, and because they are an Everyman food, a food of the people, going back millennia. 

Brazilyurvedic Black Beans

Pressure cook 1.5 cups black beans until soft.
1 medium onion, chopped fine2 cloves garlic, chopped fine
Fry the above on medium heat in 1-2 tbsp coconut oil, until onions are soft.
Once cooked, add the following spices, and stir them in for about 1 min.
1 tbsp salt
1/2 tbsp black pepper
1/2 tbsp cumin powder
1 tbsp garam masala
1 tbsp turmeric
1/2 tbsp chile powder–I like NM Mild Red Chile.
Add the cooked beans.
Add 1, or even 2, 12 oz cans of full-fat coconut milk, and stir.
Cover, and simmer on low for 45-60 min, stirring occasionally.

Garnish with chopped cilantro and chopped red pepper. Tasty with cheddar cheese!

Do you have a family bean recipe? Any bean stories you’d be willing to share? Email me!

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