Snap Peas and Black Beans
Ingredients:
2 cups Black Beans, drained
1 cup Snap Peas, in pod
1 Shallot, chopped
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Ginger powder
1 tsp Olive Oil
Directions:
- Sweat the Shallot in the Olive Oil with the Salt and Pepper in a Skillet on medium heat.
- When the Shallots start to become translucent, add the other ingredients and mix well.
- Cook for an additional 5 minutes, stirring often so that the Black Beans do not stick.
Makes 3 Servings.
NOTES: This was a quick and easy dish that I came up with this Spring. The sweetness of the Peas is a good contrast to the Black Beans which seem to absorb the flavors of the Cumin and Shallots. You don’t want to overcook this, as you do want the Snap Peas to be crunchy still.
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