Multitasking Black Beans

As a follower of Alton Brown, I love multitasking devices. And as a graduate student I'm even more in love with foods that can multitask. Pizza is perhaps one of the most primeval examples; eat it hot for dinner then cold for breakfast (ok something things are better left back in college). One food, but different meals. You get the idea. Now let's take this a step further.

I hinted at multitasking in the poblano pesto recipe, you can use it as a dip or a sauce. Well, I've come across a black bean recipe that yields a very useful (and delicious) substance. In chemistry, we call these "building blocks," a single substance which you can then elaborate into a variety of different creations, just based on what you do to it. As for the term "building blocks" I attribute this to the fact that we, just like 3 year olds, routinely play with plastic model sets during the day.

So what can you do with this recipe? Here are a few suggestions, but of course, feel free to add your own.

1. Eat it right away as a soup. Garnish with sour cream and cheddar or pepperjack cheese.

2. Serve as a side. Goes great with (or in) tacos.

3. Serve as a dip. If you like your dip chunky simply put it in the refrigerator till cool and serve with rice crackers. If you like your dip smooth, let cool to room temperature then puree with a stick blender or food processor. Chill in refrigerator then serve with rice crackers or your favorite vegetable (I bet green peppers would be awesome).

4. Reheat leftovers w/ meat as a hearty stew. I really love this with chicken sausages. Just take 1-2 sausages (precooked), slice into rounds, toss in with the black beans and reheat in the microwave.

5. Free Choice. Do your own th-ang.


Savory Black Bean

1 Tbsp. canola oil
1 medium onion, chopped
4 garlic cloves, peeled and chopped
1 large red pepper, chopped
2 tsp. ground cumin
1. tsp. ground ginger
1 Tbsp. rice wine vinegar
2 15 oz. cans black beans (don't drain or rinse--I like Eden Organic Black Beans)
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1/2 c. water

Heat the oil in a medium pan. Add onion and saute for 5-8 minutes or till they turn translucent. Add red pepper and garlic. Saute for additional 1 minute. Add cumin, ginger and stir. Cook for additional 1 minute. Add vinegar through water, stir to combine. Cover and simmer on low for 1.5-2 hours stirring occasionally (keep an eye on it so it doesn't go dry). Let cool slightly and then devour.

Gluten-Free Girl Blog by Shauna James Ahern

Clearly this recipe is a winner because my roommates cat sat perched on top of the cabinets, watching the beans simmer and waiting for the right moment to strike.