Bitters: Quick Black Beans

<em>Serves 4<br />
</em>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.</p>
<li>2 to 3 teaspoons olive or vegetable oil</li>
</sup> cup chopped red or yellow onion</li>
<li>2 to 3 serrano or jalapeño peppers, stemmed, seeded and minced</li>
<li>1 large clove garlic, minced</li>
<li>1 (19-ounce) can black beans or 2 cups cooked black beans with some liquid</li>
<sup>2</sup> teaspoon cumin seed, toasted and ground</li>
<li>About 6 to 8 dashes Angostura bitters</li>
<li>Salt, optional</li>
<li>Heat oil in a sauté pan over medium heat and sauté onion and peppers for 2 to 3 minutes.</li>
<li>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.</li>
<li>Taste for seasoning; add a few more dashes of bitters or a little salt, if necessary.</li>
<hr />
<em>Art Tucker, Ph.D., botanist at Delaware State University, is the co-author of</em> The Big Book of Herbs <em>(Interweave, 2000). Susan Belsinger is a culinary herbalist, food writer and photographer who has co-authored several cookbooks and writes for many national magazines.</em>
<p>Click here for the original article, <a title=”Bitters: Beverages with Moxie” href=””>Bitters: Beverages with Moxie</a>.</p>

Need Help? Call 1-800-456-6018
Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!