Best Beans Ever
Beans offer a most nutritious, delicious and simple versatility, and are a must-have in any plant-based kitchen. Batch cooking beans is super easy and keeps the family fed all week long!
Ingredients
- 1/2 medium white or yellow onion - diced
- 4 garlic cloves - finely diced
- 1/2 large jalapeno - finely diced
- 2 - 15.5 oz cans beans (red, black or pinto) - rinsed
- 1 1/2 tbsp cumin adjust for taste
- 1/2 cup vegetable broth
- salt & pepper (to taste) optional
Instructions
- Dice and chop the onions, garlic, and jalapeno and create your mise en place (you know, the fancy chef word for having your *hit together and being all ready-like).
- Heat a large skillet over medium heat. Once heated add a drizzle of EVOO (or don't) and then add the onions. Let the onions simmer over med-low - medium heat until they become translucent. About 8 minutes. Don't let them caramelize.
- Once onions look soft and translucent, add the garlic and jalapenos and a sprinkle of salt to enhance the flavors. Stir those bad boys together and let them simmer and play. If they are sticking to the bottom add just a touch of veg broth.
- When you smell the garlic and everything is nicely blended, add the cumin and coat all the veggies, stirring and turning for about 2 minutes. You want the cumin to really sink into that veg. Turn up the heat to medium-high.
- Add the beans. Stir the beans into the mixture and let the dish get nice and hot, but, not too hot! Add a little veg broth to deglaze the pan and turn the heat to low and simmer for about 6 - 8 min, stirring occasionally. Sprinkle with a little salt & pepper. Add veg broth as needed, just to keep beans moist.
- Taste the beans for flavor and add cumin or s&p as desired. Serve these in burritos, tacos, on salads, over rice, or just store them in an airtight glass container until you are craving the Best Beans Ever.