spicy black beans

We made it through day one of our cleanse! Not that it’s a huge accomplishment, because day one is so easy. Today, day two, is pretty much the same, so I’m not too worried. Things get a little crazier tomorrow, when we cut out nuts, seeds, grains, starches, dairy alternatives, and sweeteners (stevia and monk fruit extract, which we aren’t using anyway).

Last night’s dinner was a huge success. I would make it again on a non-cleanse day! It was really just beans and rice, which sounds boring, but the beans were really tasty (i.e., Joshua loved them). I served mine over white rice, because it always feels like a special treat to have white rice if you grew up with only brown. But whatever. Here is the recipe for the beans (adapted from the Metagenics instructional booklet):

Spicy Black Beans & Tomatoes

1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can chopped organic stewed tomatoes or 2-3 fresh tomatoes, chopped (I used fresh from my garden)
1-2 fresh jalapeños, deseeded and de-ribbed, diced
2 cans black beans, undrained
1/2 tsp cumin
1/2 tsp ground red pepper
1/4 tsp chili powder

Note: I used a heaping teaspoon of my new Chipotle seasoning from Penzey’s Spices, so it added this awesome smokiness to the dish. I didn’t use the cumin, cayenne, or chili powder – just the Chipotle instead. I would definitely do that again. My jalapeños provided enough heat.

Saute chopped onion and minced garlic in olive oil over medium heat until tender. Add tomatoes and jalapeños. Reduce heat and cook uncovered for 6-8 minutes, or until thickened. Stir in beans and spice(s). Bring to a simmer, turn off the heat, and cover until ready to serve.

P.S. – these would be great in a taco or burrito!

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