This is a very simple way to make beans to serve in tacos or over rice. You can adjust the spiciness to suit your tastes and keep it vegan if you wish. My daughter and I love eating this with soft tacos and plenty of vegetable accompaniments and shredded cheese. If you are a purist, you could soak and cook your beans rather than use the canned variety.
The Simplest of beans
1 Sweet Onion chopped
1 dry red chili
2 bay leaves
2 or 3 green Thai chilies or a serrano or Jalapeno (to taste)
4 tbs vegetable oil and/or olive oil ( I used safflower and olive oil)
1/4 tsp ground turmeric (optional)
1/2 Penzeys Taco seasoning
1/4 tsp rubbed sage
pinch of herbs de provence
pinch of Spanish saffron
1/4 cup diced sweet/green peppers
1/4 cup diced celery
2 ripe Roma or other tomato diced
small bunch of Italian parsley chopped
small bunch of cilantro chopped
salt and pepper to taste
1 tbs fresh lime juice
2 cans of pinto or black beans (drained)
In a heavy skillet, heat the oil and add the red chili and then the onions and green chilies, seasonings, turmeric, and herbs. Then add the peppers and celery and tomatoes and stir for 3 – 4 minutes till the onions are clear. Add the beans and stir. Cover and simmer over low heat for 3-4 minutes. Salt to taste and garnish with fresh lime juice and chopped cilantro
Serve over brown rice with shredded cheddar or Emmenthaler cheese or a side of plain low-fat yogurt.
You could also serve with soft tacos and your choice of vegetables and other toppings. We love Kentucky chow chow with it.