The idea with this is to have a Latin American-inspired dish that doesn't require those of us in more northern climates to use tons of ingredients that are grossly out of season. It also adds (cheap, raw, easy) vegetables to an otherwise somewhat limited dish.Black beans
Saute a half cup or so of diced onion in a bit of olive oil. Add a couple cloves of garlic (minced) along with a minced jalapeno or your favorite bottled hot sauce. When it's all getting transparent add spices: cumin, a bit of coriander, chili powder, and a bit of oregano. Grind any whole spices, then add them to the pan. Dump in a can of black beans (with the liquid), a tablespoon of tomato paste, and salt to taste. Simmer it all down until it thickens up.
Serve over cooked millet (one part millet to two parts water: combine in a pan, bring to a boil, then cover, reduce to a simmer, and cook 10-15 minutes or until all liquid is absorbed. Fluff with a fork and salt if you want.) and top with:Vegetable salsa
Shred a carrot and some purple and/or white cabbage (I didn't have any cabbage). Add juice of 1/2 lime, a pinch of salt, and a drizzle of olive oil. Toss, then use to top the beans and millet. If you wanted to be more hard-core about using northern-hemisphere ingredients white vinegar would probably be a good substitute for the lime juice.( Here's how mine turned outCollapse )