Prep time: 5-10 minutes
Cook time: 10 minutes
- 1 can black, kidney or pinto beans, rinsed and drained
- 3 T water or stock
- 2 T red wine
- 1-2 cloves garlic, crushed and diced fine
- 3/4 t ground cumin
- ½ t oregano
- ½-1 t chili powder
- ½ t salt
- ¾ teaspoon smoked paprika
- 1 T blackstrap molasses (or brown sugar)
- 2 T tomato paste
- 3 T fresh cilantro, chopped, optional
Combine all ingredients in saucepan and simmer for 10 minutes.
Yield: about 2 ½ cups
Notes:
You can serve these beans as a side with rotisserie chicken, hot dogs (organic and nitrate-free, as always), veggie franks, or in a soft corn tortilla with chopped tomatoes, shredded lettuce and avocado. You can also use them to whip up super fast “huevos rancheros”: pile them on top of scrambled eggs and top with a dollop of salsa or a sprinkling of grated cheese.