Better black beans

For this recipe, I used an onion, two poblano peppers and a small zucchini, searing the onion and some garlic until it was nicely browned, adding in the pepper for a good 5 minutes or so, then stirring in two cans of black beans. One can I rinsed very well, the other I just allowed to drain a little; the slight amount of extra sodium doesn’t really bother me, and I needed some of that starch for thickener. (most of the time, I rinse them to death…just fyi). I let them simmer for about 10 minutes and made some random mashing motions with the spoon just to break some of them up, then with a little chili powder, ground cumin, lime juice and zest and a spoonful or two of good salsa, the beans were worthy of plenty of chip action.

Oh yeah…..and for plopping on top of my Huevos, showered with lime zest.

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Black Bean Chicken

Black Bean Chicken
from Kate

1 pkg boneless skinless chicken thighs, trimmed
1/2 c. black bean sauce, thinned smooth with water
2 T. chili garlic sauce
2 T. sesame oil

Combine all ingredients in a plastic bag or non-reactive bowl. Add chicken and marinade at least an hour- the longer the better. Grill or broil over high heat until cooked through. Can be tossed with cooked rice noodles, shredded greens, carrot matchsticks, bean sprouts and cucumber slices for a nice spring-roll style salad. Reserve some marinade to drizzle over the top.

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