I'm a little gassy, but I'm loving these anyway.

This amazing black bean recipe.

I got it off my new favorite vegetarian blog (even though I am not vegetarian). The blog author is a professional chef and all of her recipes are completely healthy and full of great veggies.

The first time I made this, I took a bite to be sure it was seasoned correctly, and the next thing I knew I had eaten half of the pan. I almost didn't have enough left for the rest of the family. The next time I made it I doubled it so I could eat as much as I wanted. This recipe is actually supposed to go over a wonderful rice recipe (made with tomatillo salsa, garlic, oregano, cumin, red onion, then at the end you fold in sour cream and cheese...amazing), then topped with guacamole and tomatoes. I made the entire dish a couple of weeks ago and we really loved it. But it was a bit labor-intensive for me. This time I just made the beans and topped it with guacamole and tomatoes and ate it with a spoon. The rest of the family had corn chips and cheese with it.

The recipe:

Vegetarian Black Beans

2+ Tbsp olive oil
1 red onion, finely diced
1 red bell pepper, finely diced
2 cloves garlic, minced
1/2 tsp salt
2 tsp ground cumin
2 cans black beans, drained

Heat oil in pan. Saute onion, red pepper, and salt for 5 minutes. Add garlic and cumin (and more oil if you need it) and saute for 3 additional minutes. Lower heat and add black beans. Add a couple of tablespoons of water, if necessary. Serve when beans are warmed throughout.