Italian Black Beans and Crispy Baked Potato
Hearty Italian Black Beans cooked in an onion tomato sauce. Served with crispy baked potatoes or rice pilaf!
Ingredients
Italian Black Beans:
- 2 tablespoons extra virgin olive oil
- 2 medium red onions diced
- 3-4 garlic cloves finely minced
- 1 tablespoon dried oregano
- 1½ teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon dried red pepper flakes or more to taste
- 2 dried bay leaves
- 1 (28-ounce) can chopped tomatoes I recommend Pomi brand
- 2 (15-ounce) cans black beans drained and rinsed well
- ½ cup chopped fresh cilantro plus more for garnishing
- finely grated parmigiano-reggiano cheese for serving
Crispy Baked Potato:
- 4-5 large russet potato roughly 1 potato per person
Instructions
- For the Black Beans: Heat the olive oil in a large saucepan (4-5 quarts in size) over medium-low heat. Add the diced onions and a generous pinch of two of salt and cook, stirring often, for 6 to 8 minutes or until soft and translucent. Add the minced garlic, oregano, cumin, chili powder, red pepper flakes, and bay leaves and cook, stirring constantly, for about 1 minute or until fragrant.
- Add the canned tomatoes and bring to a simmer. Cook for 20 to 30 minutes on medium heat. Add the drained and rinsed black beans and continue simmering over low heat for an additional 5 to 10 minutes. Before serving, stir in the freshly chopped cilantro. Season to taste with salt and pepper.
- Serve with crispy baked potatoes or basmati pilaf. Top with finely grated parmigiano-reggiano cheese. Garnish with chopped cilantro.
- For the Crispy Baked Potato: Scrub the potatoes well and dry. Preheat an oven to 375°F (190°C) with a rack in there position. Place the potatoes directly on the oven rack. Bake for 1½ hours or until the skins are golden brown and very crispy. Allow to cool slightly, then serve hot.
Serving: 1serving, Calories: 292kcal, Carbohydrates: 55g, Protein: 17g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 61mg, Fiber: 16g, Sugar: 6g