Black Beans with Caramelized Onions
Photo by Scott Bartolomei Edmonds. Bowl by Roger Baumann.
This simple dish can be prepared in under fifteen minutes. I love to serve it with rice and a slice of avocado drizzled with olive oil. It's the kind of meal we make when "there's nothing to eat" in the house. We always keep a few cans of beans and rice around for just such days.
To get the most flavor out of this dish, watch the onions as they cook. Cook them over moderately low heat until they get soft and clear. If they start browning, the pan is too hot. Treat the garlic with the same care and don't allow it to brown. Browning garlic will make garlic bitter. By letting these ingredients develop slowly, you will find meals to be much more flavorful and needing little or no salt to season.
Black Beans with Caramelized Onions
2 tablespoons olive oil
1/2 yellow onion, thinly sliced
1 teaspoons balsamic vinegar
3 large cloves garlic, minced
2 cups of cooked black beans (or one can black beans, liquid strained)
1 teaspoon ground cumin
chopped fresh cilantro (for garnish, optional)
salt to taste
1. Heat the olive oil in a medium cast iron skillet over medium-low heat until it begins to ripple. Add the onions and gently cook until the onions become soft and clear, about 5 minutes. Add the balsamic vinegar and stir to caramelize. Push the onions to one side of the skillet and add the minced garlic to cook for about a minute.
2. Stir in the black beans and cumin and cook over medium heat until the liquid begins to bubble and thicken, about 5 minutes. Remove from the heat and salt to taste. Garnish with cilantro.
Makes 4 servings.