I've recently found myself more and more curious about what other people have for dinner every night. Are they like me, and do they recycle their same favorite dishes each week, or are they constantly creative and inventive? So I decided to start posting, daily (or close to daily), what our family is having for dinner. They will include recipes as well.
Tonight, we're having black beans and creamy polenta.
Black beans recipe:
2 cups dried black beans (or 1 can)
1 tsp cumin seeds
1 large garlic clove
1 small onion
1 bell pepper (optional)
1 tbsp canola or olive oil
salt and pepper to taste
1. If you're using dried beans, soak them overnight and either cook them for 5 hours in the crock pot/slow cooker or pressure cook until they are cooked. If you're using cans, you can skip this step and go directly to the next one.
2. Finely chop the onion and mince the garlic (as well as the bell pepper if you've opted to include it).
3. Heat oil in a pot, and when hot, add the cumin, onion, garlic, and chopped bell pepper.
4. Sautee for a few minutes and then add the beans and 2 cups water if you used canned beans, and the cooking water plus one cup for dried beans.
5. Add salt and pepper and cook on medium for 10-15 minutes. Serve with rice, tortillas, or polenta.
Polenta recipe:
2 cups cornmeal
4 cups liquid (stock, water, or milk for extra creamy polenta)
1 chopped clove garlic
1 tsp dried oregano
1 tbsp olive oil
1tsp butter
salt and pepper to taste
1. In a pot, heat butter and olive oil.
2. Add garlic and dried oregano and when they sizzle, add the liquid
3. Once the liquid starts to simmer, turn heat to low and slowly stir in the cornmeal.
4. Keep stirring and add salt and pepper.
5. Once you have achieved a creamy consistency, the polenta is done. (approximately 10 minutes)
Total prep time for this meal can be 20 minutes, if you cook the beans and polenta concurrently!
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