But these days I've been getting home first most nights. And with the vegetarian leaving the house at sunrise five days a week, dinner gets pushed earlier and earlier. Not to mention the fact that winter braises take longer to cook than a quick summer salad! And so one night last week when I knew that I'd be home first, I pulled several ingredients out of our cupboards and refrigerator (along with some fresh potatoes) and made these black beans. I also made some cornbread so that, when the vegetarian came home, it smelled like baking. As Cher said in Clueless, "Whenever a boy comes, you should always have something baking." Serve with a bottle of Cabernet Sauvignon. Bon appetit!
We shared this post with Gluten Free Fridays. Head on over and check out all the other great entries!
Braised Black Beans with Potatoes
- 1 can (2 cups) black beans, cooked
- 2 tablespoons olive oil
- 8 cremini mushrooms
- 2 bell peppers, chopped
- 1 cup Cabernet Sauvignon
- 1 cup chicken broth (or vegetable broth)
- 1 tablespoon Cajun spice mix
- 1/2 teaspoon kosher salt
- 2 yellow onions, sliced
- 22 red-skinned potatoes, halved
- 1/2 teaspoon black pepper, freshly ground
In a heavy pot, heat olive oil over medium heat. Add mushrooms and peppers and cook 5 minutes, until fragrant. Add beans, Cabernet, broth, Cajun spice mix and salt. Stir well, lower heat to medium-low, cover and cook 15 minutes, until beans are soft.
Add onions and potatoes. Replace cover and cook 15 minutes, until potatoes are tender. Partially remove lid and cook another 10 minutes until everything is soft. Season with pepper. Enjoy!
- Braised Beef with Potatoes from Southern Food and Recipes
- Green Beans with New Potatoes from Food Network
- Potato, Kale, and White Bean Hash from Beard and Bonnet
- Chicken Chili with White Beans, Sweet Potato and Lime from Gluten-Free Goddess
- Potato Veggie Burgers from Vegetarian Food
- Slow Cooker Green Beans, Ham and Potatoes from Allrecipes