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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (2-1/2" dia) | Yellow Onion, chopped | 2 | bunchs | broccoli florets, about 2 cups | 1 | teaspoon | olive oil | 1 | can (28 fl oz) | tomatoes canned, crushed | 16 | ounces | salsa | 3 1/2 | cups | black beans | 2 | teaspoons | sea salt | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | coriander |
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Steps
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Sequence
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Step
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| | 1 | Put oil in a pot on medium heat. When hot, add onions, cumin, and coriander. Cook for 2 minutes or until onion gets soft. Add broccoli and salt and cook for 2 minutes more, stirring frequently. Add tomatoes, salsa, and black beans, and stir. Cook on medium-low heat for 10 minutes, stirring occasionally. The broccoli should cook through but not get overly soft. Add additional salt to taste. Serve with a modest sprinkling of mozzarella cheese. | | 2 | May also use two 15-oz cans of black beans. | | 3 | A note on beans: For years now, I''d heard that homemade beans are easy to make, cheaper, and more environmentally friendly (no excess packaging) than canned, and much more delicious. But you do have to plan ahead when making beans at home, as they have to be soaked for several hours before cooking. So I resisted. Finally, a friend convinced me to try them. They were delicious -- so much better than canned -- and the process wasn''t anywhere near as time-consuming as I''d imagined. | | 4 | All you need to do is buy loose beans (of any sort -- you can start with black and go from there), rinse them, put them in a pot with a few inches of water covering them, bring to a boil, then turn off the heat for about two hours while the beans soak. Then simmer them in the water remaining in the pot, adding more as necessary, for a bout 15 minutes to half an hour -- or however long it takes them to become tender -- before serving. Add a pinch of sea salt to taste. Make a big batch and stick the leftovers in the refrigerator (or drain and freeze) for easy reheating. |
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