Lekker: Guatemalan Black Beans

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Hi.

Why, and how, on EARTH--did I think I would have more free time in college than I did working a 9-5 job? I know nothing. Not about time management, and certainly not about calculus either. Sigh.

With a grocery budget down to $40 a week, all I've been eating for the last few months is Greek salads, eggs on toast, tuna (from a can, of course) and the perennial tinned food of Le Cheap People: beans. Beans on toast is a traditional last-resort dinner for college students (and other broke people) in the UK, but having grown up with a Guatemalan-born mother, I go a slightly different direction with these easy, protein-packed Guatemalan black beans.

If you're not too worried about carbs, serve these over some cooked rice (brown rice for maximum nutritional value, of course, that white stuff is just nonsense) or with some tortillas to sop it all up. Since we all know protein is the thing that keeps us fuller for longer, and thus eating less (you DO know that right???) I like to top these with a poached or fried egg with a dab of hot sauce drizzle.

Oh, and don't cry for me and my budget too much, Argentina--with such lean, light foods I'm down 8 pounds. YAAAASUH!

 

 It might not be pretty (bean dishes rarely are) but to me, it's the perfect filling comfort food.

Guatemalan Black Beans

This serves, like, one and a half. Enough for dinner and some leftovers.

What You Need

1 tin black beans (Goya brand preferred) rinsed and drained

1 tin diced tomatoes

1/2 a large yellow onion, diced

1 clove garlic, minced

Handful of fresh cilantro, roughly chopped

Preferred oil for frying

1/2 teaspoon ground cumin 

1/4 teaspoon or less crushed red pepper flakes, just for a little kick

Seriously, that's it!

What You Do

1. This is so simple. In a medium sized saucepot, fry up the onion until it's soft and golden brown. Throw in the minced garlic for the last minute and stir, just until it's nice and fragrant. Add the beans and the tomatoes (with their juice) and stir to combine. Add the cumin and crushed red pepper flakes, stir, and simmer for about 20 minutes. It'll look a little dry at first, but as it cooks the beans and the tomatoes will release more moisture.

2. For the last 2-3 minutes, toss in the cilantro. When it gets overcooked it looks gross.

3. Optional: top with a poached or fried egg with or without hot sauce, or with rice, or tortillas. Nom nom nom.