These beans are good to prepare when you are hungry and don’t have a lot of time. Serve them as a side dish, over nachos or roll them up in soft tacos or burritos with some grated cheddar.
- 2 to 3 teaspoons olive or vegetable oil
cup chopped red or yellow onion
- 2 to 3 serrano or jalapeño peppers, stemmed, seeded and minced
- 1 large clove garlic, minced
- 1 (19-ounce) can black beans or 2 cups cooked black beans with some liquid
2 teaspoon cumin seed, toasted and ground
- About 6 to 8 dashes Angostura bitters
- Salt, optional
- Heat oil in a sauté pan over medium heat and sauté onion and peppers for 2 to 3 minutes.
- Add garlic, stir and cook for another minute. Add beans, cumin and the smaller amount of bitters and stir. Bring to a simmer, reduce heat and cook for 3 to 5 minutes.
- Taste for seasoning; add a few more dashes of bitters or a little salt, if necessary.
Art Tucker, Ph.D., botanist at Delaware State University, is the co-author of The Big Book of Herbs (Interweave, 2000). Susan Belsinger is a culinary herbalist, food writer and photographer who has co-authored several cookbooks and writes for many national magazines.
Click here for the original article, Bitters: Beverages with Moxie.