Happy Cooking!
I used the following recipe to make the beans from scratch... but you can use canned black beans and just season them the way you like for the Garlicky Black Beans and Broccoli recipe below. Additionally you can sautee some chicken seasoned with salt and pepper in Olive Oil to add additional protein to this meal.
Black Beans Recipe
1 cup dried black beans
3 1/2-4 cups of chicken broth
1 tablespoon of vegetable oil
1 cup chopped onion
1/3 cup chopped green bell pepper
4 cloves garlic, minced (I used more)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 bay leaf
1/4 teaspoon of salt or to taste
1/4 teaspoon of pepper
1. Place the beans in a large bowl, add water to cover by 2 inches, and let stand overnight. Drain.
2. in a 2 quart saucepan, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic; cook, stirring until softened, about 3 minutes. Stir the cumin in until absorbed.
3. add 3 1/2 cups of the chicken broth; bring to a boil. Add the drained beans, oregano, and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, 2-2 1/2 hours until beans are very soft and mixture is thick; if neccessary add the remaining 1/2 cup of broth during cooking time. Stir in salt and pepper. Discard bay leaf.
Garlicky Black Beans over Polenta
1 1/2 tablespoons Olive Oil
4 cloves of garlic
6 cups of broccoli florets
1/4 cup vegetable broth (I used the liquid from the black beans I made)
1 1/2 cups cooked black beans (cooked from dry; or canned, drained)
1 tube of Organic ready made polenta
Parmesan to taste
1. Preheat oven to 375
2. Lightly coat a baking sheet with butter or cooking spray to prevent polenta from sticking. Cut polenta into 1-1 1/2 inch medallons. Bake polenta for 15-18 minutes.
3. In a large skillet, heat the oil over high heat. Add the garlic; cook, stirring, 10 seconds. Add the broccoli; cook stirring until tender crisp, about 4 minutes.
4. Add the broth and black beans, cook stirring until heated through, about 3-5 minutes
5. Serve over 4 polenta medallons, top with parmesan to taste.










































