Black beans go fast around our house – Wren is 80% black bean on the inside. If you have some time, this dish dresses them up with some nice complementary flavors.
- roasted sesame oil
- 2-3 cups black beans (soaked-and-cooked or canned)
- 1-2 cups onions
- 1 cup diced carrots
- 1 cup peppers (green, red, orange, yellow…)
- minced garlic
- 1 tsp salt
- 3 Tbsp fresh thyme leaves
- 1 tsp pepper
- 1 Tbsp cumin
- 1 Tbsp smoked yeast (or 1/2 tsp liquid smoke)
- 2 Tbsp soy sauce
- 1-2 cups diced seitan (from scratch or prepackaged)
- Note: In a pinch when I was out of vital wheat gluten, I’ve used marinated tempeh on the side.
- some arrowroot or corn starch as a thickener
Saute the onions, carrots, peppers, garlic and spices in the sesame oil for 5 minutes or so.
Add the beans, seitan, and about 2 cups of water (enough to cook, but not too much – you’ll be thickening this in a moment to make a sauce).
Cook for 10-15 minutes.
Add the thickener and cook for a few more minutes, stirring to evenly thicken. Serve it up over some nice fluffy rice!