I go to the bookstore and I grab piles of magazines and books, set my kids up at the Lego table or train table or Nook station or whatever the case may be and I just browse. Without the intention of buying. With total want-to-buy-it-all attitude, but with total recognition of the size of my pocketbook (hint: it's small).
Do you do this too? Tell me I'm not alone.
Lately, I am beyond obsessed with the new Gwyneth Paltrow cookbook, It's All Good. It's a best seller. Number one, to be exact. It is amazing. It is all you ever needed in a cookbook. It has all the bases covered - breakfasts, salads, meat, vegan, gluten-free, drinks, juices, kids food. This is a book that is not messing around. I could read the whole thing cover to cover like every single day. If, you know, free time grew on trees.
In my bookstore browsing time, I became enamored with quite a number of her recipes. On cue right this second. Not many recipes do that to me. I pin and I pin and I pin, but something has to be seriously magical for me to drop all else to make it. And these black beans, no matter how simple, did just that.
Beans are one of the most economical and most nutritionally packed (fiber! protein!) items in the market. Double bonus. This recipe calls for them canned (which is what I normally do), but if you like to do dried (even less expensive), by all means. The cilantro is KEY, so don't skip it. Actually, there are 4 ingredients; don't skip any of them. Feel free to double for a bigger family or for eating throughout a week.
Go-To Black Beans, serves 2
from It's All Good
2 Tbsp. olive oil (a big glug or squirt will do)
1 garlic clove, minced
1 can (15 oz) black beans, with liquid (get a can with only black beans if you can)
4 sprigs fresh cilantro
a pinch of kosher salt or sea salt (be conservative and taste to see if you need more)
In a medium pot, heat the olive oil over medium heat. Add garlic and cook about 1 minute until fragrant. Add black beans with their liquid and the cilantro sprigs (the recipe doesn't call for them to be chopped up, so I didn't - you could if you wanted to). Simmer over the medium heat for about 15 minutes until the beans slightly thicken. As they cook, feel free to smash the beans against the side of the pot with a wooden spoon if you'd like some texture. Be sure to remove the cilantro sprigs before serving.
*Serve as a side dish, in tacos, in quesadillas or make it a bowl with some brown rice, salsa and avocadoes. Be creative!*