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5

Black Beans over Polenta - That Was Easy!

Add a fresh, green salad with a creamy dressing and you have a delicious meatless meal.
Cook Time15 minutes
Servings: 4 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 5 cups cooked polenta (See easy directions here.)
  • 1 large yellow onion, diced or sweet onion
  • 1 medium red bell pepper, diced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons granulated onion
  • 3/4 teaspoon cumin
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon sweet paprika
  • 1/4 to 1/2 teaspoon salt (or 3/4 teaspoon salt if beans are not salted) (See note)
  • 2 teaspoons lime juice
  • 1 1/2 cups (one 15-ounce can) cooked black beans rinsed and drained
  • 2 medium, Roma tomatoes, diced
  • 1/2 cup minced fresh cilantro

OPTIONAL

Instructions

  • In a skillet, sauté onion and pepper in oil over medium heat until onions are translucent, stirring often (about 8 minutes).
  • Add garlic and sauté one additional minute.
  • Add seasonings, lime juice, and black beans. Turn heat to high and cook until thoroughly heated (about 2 minutes).
  • Stir in tomatoes. Remove from heat.
  • Divide polenta among four plates or shallow bowls, spoon bean mixture over polenta and top with cilantro and other desired toppings.
    Serve hot.

Notes

The amount of salt needed will vary greatly depending on how much salt is in your beans.
Yield: 5 cups cooked polenta + 2 1/2 to 3 cups bean topping
(2 to 4 servings)