QuikCurry™ Black Beans
Black beans are native to the Americas and popular in Latin American cuisine. Admittedly, I only had black beans after meeting my wife, who is a Mexican food aficionado, in my late 20s. So, even though they are not an intrinsic part of Indian cuisine, they are very compatible with curry spices.
- 1 tbsp ghee (or your favorite oil - optional)
- 1/2 tsp cumin powder
- 1/4 tsp Himalayan pink salt (or a pinch of sea salt)
- 1 tbsp QuikCurry™ Tardka Paste
- 15 oz can of black beans (I prefer Natural Value brand)
Open a can of black beans, preferably Organic.
Empty the can of black beans into a pot.
A 15 oz can will give you 2 servings.
Optionally, add ghee (or your choice of vegetable oil).
Stir in the cumin powder and salt mixing well.
Cover and bring to a boil in high heat to ensure the spices mix through the beans properly.
Serve with basmati rice.
This simple recipe makes quite delicious black beans. However, it may be accentuated by adding QuikCurry™ InstaGold Masala. You may also include 1/2 tsp of cumin powder for a touch of Mexican flavor. To add some heat during cold weather, try adding a pinch of chipotle, paprika or cayenne pepper.