INGREDIENTS
4 limes
2 cans black beans (I like Eden Organics because the cans are BPA-free)
4-5 tablespoons olive oil (enough to generously coat the bottom of the pot)
1 large onion, chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1 jar tomato paste
1 heaping half-teaspoon ground chipotle pepper (depending on the desired spice level, this can be adjusted)
Salt to taste
1 cup quinoa
1 tablespoon virgin coconut oil
1 handful fresh cilantro [optional]
1 avocado per person [optional]
INSTRUCTIONS
Juice 4 limes and set aside.
Thoroughly rinse two cans of black beans and set aside.
Saute chopped onion in olive oil in a medium pot over low heat until translucent. Add garlic and continue stirring for another minute.
Stir in the cumin, coating the onions until fragrant.
Add the tomato paste, lime juice, and black beans.
Add 1 heaping half-teaspoon of ground chipotle pepper – this is moderately spicy. If desired add more, but err on the side of caution because a little chipotle pepper goes a long way.
Salt to taste, cover and simmer on low heat, stirring occasionally.
In a separate pot, combine 2 cups water, 1 cup well-rinsed quinoa, and one tablespoon of coconut oil. Bring to a boil, reduce heat, cover and simmer until water is absorbed, stirring occasionally.
After ~20 minutes both the quinoa and the black beans should be cooked.
Combine well and top with fresh cilantro and avocado. I like to serve this with whatever greens are in my fridge – sauteed kale is especially good but most veggies will pair nicely.
Serves 4-6.
Leftovers excellent.
Experiments In Pegan Cooking 