Quick Beans
This recipe takes less preparation compared to traditionally cooked beans. It is a quick alternative for those who don’t have much time to cook or don’t like to spend much time in the kitchen.
Ingredients
- 1 can of cooked beans (black, pinto, kidney, white or chickpeas) Do not discard the remaining liquid from the cooked beans. It will help to thicken the dish. But you can just use water as well.
- ½ cup onions chopped, or 5 chopped scallions, or 1 tbsp onion powder
- 4 garlic cloves finely chopped (1 ½ tbsp minced), or 1 tbsp garlic powder
- 1 tbsp Soy sauce or Tamari sauce, or Liquid Aminos
- 1 medium tomato diced, or 1 tsp tomato paste mixed in 3 tbsp of water
Instructions
- Heat a large skillet or pot over medium heat.
- Add tomatoes (or tomato paste), onion, garlic and soy sauce, and gently stir for 30 seconds.
- Add ¼ cup of water, stir into seasoning, reduce heat, cover and simmer for 5 minutes.
- Add cooked beans and ¾ to 1 cup the bean liquid and/or water. Cover, bring to a slight boil, then reduce heat let simmer for 15 – 20 minutes.
Notes
Pairing:
Serve with rice, corn, polenta, cou-cou, ground provision, and vegetables.
Add to tacos, wraps, grain bowls and salads.