Monday, April 16, 2007

Black Bean Ful

This is a simply delicious dish that was taught to me by a friend many years ago. I've modified the recipe slightly, but this one is a classic. I never make this without someone asking for the recipe.


2 Cans Black Beans
2 Lemons
1 Medium Tomato
1 Medium Onion
2-3 Cups Loosely Packed Fresh Cilantro
1 Cup Olive Oil
Black Pepper


Begin by cooking the onion in 2 tbs. Olive Oil until the onion is transparent. Put in finely chopped onion along with black beans and chopped tomato. Add remaining Olive Oil. Juice the lemons, and add lemon juice until the taste between olive oil and lemon balances out to slightly lemony flavor. Add salt and pepper to taste. Simmer mixture for 10 minutes so flavors blend. Add chopped cilantro and simmer 5 more minutes. Serve over steamed white rice.

Comments: No picture for this one yet, but I will post one soon. For a tasty variation on this recipe, try adding red wine to sauce and a package of chicken legs. Simmer until chicken falls off the bone, then remove bones and enjoy.

Source: Original

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