Creamy Black Beans

Argentina is very far from Mexico and though these countries share a language, they certainly don't share comida. The other day, I passed one of the few Mexican restaurants in town and the lunch special was gnocchi. Needless to say, I'm missing take-out beans and rice. I do have to say that I had a very tasty mushroom quesadilla at Davis UP last week, but no beans on the menu. So here's what I came up with:

• 3/4 c. dried black beans
• 2 T. olive oil
  
• 1 small to medium onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic
• 1 c. vegetable stock
• 1- 2 c. water
• 1 t. cumin
• 1/2 t. dried oregano
• 1 t. rock salt (optional)
  
• 1/2 c. Casan crem light

Soak beans in water overnight, drain and rinse. Saute onion and garlic with olive oil in a large pot, after 5 minutes add pepper, continue to saute on medium heat until tender (about 10 minutes total). Add beans, stock, cumin, oregano, and 1 cup water. Bring to a boil and drop heat to low. Cover and simmer, adding water as necessary (every 20-30 minutes) to keep beans from getting dry. Simmer until beans are tender, mine usually take about 2 hours. Add Casan crem (or sour cream for those in the US) and serve. You could also cook the beans ahead and, when ready to serve, heat them back up and add cream.


I sometimes serve with rice and other times use the beans for burritos. For an Argentine twist, I stuff them, along with cheese, into empanadas. I also have left out the bell pepper and used a big pinch of red pepper flakes, and that's tasty too. But my favorite way to eat these is rolled-up in a big tortilla.

Black Bean Burritos with Zucchini and Red Pepper



The last time that Guille and I attempted burrito night, we didn't end up eating until midnight. So, instead of attempting salsa and guacamole again, I added the veggies in the fridge to dress up our beans. It made for a very flavorful, yet lighter and faster homemade burrito.


For assembly, in addition to creamy black beans you'll need:

• Flour tortillas (I only made 4 big ones with this recipe)
  
• 1 T. veg oil (I was going for a lighter flavor but you could use evoo)
  
• 2 zucchini, chopped
  
• 1 red pepper, chopped
• Juice of half a lemon (a lime would be delish here too)
  
• Salt & pepper to taste
  
• cheese of your liking

Saute red pepper in oil for about 5 minutes before adding the zucchini. Add juice and season with s&p. Continue to cook on medium low, stirring often, until the zucchini starts to soften and brown. I like to melt the cheese right onto my tortilla while its cooking, but only if it will be immediately eaten! Then add all of the stuffings, fold and bite!