Black Beans and Polenta

Black Beans & Polenta

By GeminiGoddess (altered from a recipe found on a can of Westbrae Natural black beans)

Makes enough for 3-4 people


3 Tbsp olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/8 tsp cayenne

1/8 tsp black pepper

1 tsp cumin

¾ tsp ground cardamom

1 tsp dried basil

¾ tsp oregano

1 can black beans, drained

14oz can diced tomatoes

Polenta (or rice or cornbread)


Heat oil in a large skillet. Add everything except the beans and tomatoes. Sauté until the onions are soft, about five minutes. Add the tomatoes & beans, and heat until bubbly. Serve over slices of pan grilled or broiled polenta.

I accidentally added the wrong spice to this recipe and it turned out wonderfully. I never would have thought of it, but it’s brilliant. I’ve made lots of tomato/black bean/polenta mixtures before, but they’ve all seemed like they were lacking something. Now that I know the secret ingredient, I’m going to start experimenting with this idea.

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