Sometimes it's nice to prepare a big bowl of beans; then, you can use the beans over and over again to make different dishes throughout the week. Tonight I suggest you throw together a pot of these fragrant and flavorful black beans. The recipe calls for canned beans, so you don't have to worry about overnight-soaking or cooking for a long period of time. Serve the beans in a crispy taco shell, layered between two soft tortillas as quesadillas, or tossed with greens in a hearty salad. To get the fast and easy recipe, keep reading.
From Katie Lee Ingredients 1 tablespoon olive oil Directions Serves 6-8.
1 yellow onion, diced
1 green bell pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 14-ounce cans black beans, rinsed and drained
1 14-ounce can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup water
From Katie Lee
1 tablespoon olive oil