Vegetarian Bean Dish
A delicious and nutritious vegetarian bean dish packed with protein, fiber, and essential nutrients, perfect for enhancing any meal.
Ingredients
Dried Beans
- 1 cup dried beans (e.g., black beans, kidney beans, chickpeas) Soaked overnight or quick-soak method.
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (any color)
- 1 can (14 oz) diced tomatoes
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Other
- 1 tablespoon olive oil for sautéing
- to taste fresh cilantro for garnish
Instructions
Preparation
- Soak the beans by rinsing and soaking them overnight in water or using the quick soak method by boiling for 2 minutes and letting sit for 1 hour.
- Drain and rinse the soaked beans again.
Cooking
- In a large pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer until tender, about 1 to 2 hours.
- In a separate pan, heat olive oil and sauté the diced onions and minced garlic until the onions are translucent.
- Add the chopped bell pepper to the sautéed onions and garlic, cooking for additional 3-4 minutes.
- Stir in the cooked beans, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Let the mixture simmer for about 20 minutes to allow the flavors to meld.
- Garnish with fresh cilantro before serving.
Notes
Cooked beans can be stored in the refrigerator for up to a week or frozen for longer shelf life. Experiment with spices and herbs to enhance flavors.