waging_war (waging_war) wrote in vegancooking,
waging_war
waging_war
vegancooking

Black Beans and Polenta

I had a great time cooking (and eating) my little improvised dinner.  I'm a college student, so I have a tendency to throw whatever it is I have together.  It was tasty tonight!

I made polenta a few days ago.  Quick'n'easy, the recipe is on the back of the cornmeal bag.  To give it some color, I stirred in some red pepper flakes.

Black Beans (amounts should be adjusted according to personal tastes, serves 1-2 people)

1/4 cup chopped onion

1 & 1/2 cloves garlic

1 can black beans

3 tsp.  red pepper flakes

dash of chili powder

1 tbs. olive oil

citrus zest and/or juice

First, I sauteed the onions and garlic in the olive oil.  Then I added the red pepper, chili powder and black beans.  I let it simmer and reduce for a while, then I removed about 1/4 cup of beans, mashed them, and stirred them back in, which made the beans thick and delicious.  I tasted it, added some salt and pepper, and decided it need some lime, but the only citrus I had was grapefruit.  I used it anyway!  Grapefruit zest was unusual but delicious with the spicy chili flavor.  I decided to top the beans with a cold "salsa" that I made by chopping up tomatoes, onions, and garlic.  The smooth polenta with the spicy beans and the cool tomatoes layered on my spoon was heaven!  I would recommend putting the chilled tomato mixture on the side so that it doesn't heat up too quickly.

 

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