This is a recipe that came out of necessity. In Nuyorican culture we love beans. For example, rice and beans, to us, is manna from heaven. It is an integral part of our diet. Of course, we’ve refined and modified our bean intake so that we have all sort of bean dishes. And, usually, I cook beans from scratch. That’s the way my mom did, and it is family dogma. However, looking though my cupboard, we came across a couple cans of black beans. I do not recall when these were purchased or by whom. And they were just short of the expiration date. I hate throwing away items that can still be utilized. So, I figured, okay, this one time I’ll conjure up a good bean dish that will make use of the canned stuff. That’s when I thought of Curried Beans. In my experience, most curried bean dishes, especially in Indian or Southeastern Asian cuisine involved chick peas. What we call garbanzo beans. But would the curry combo work with back beans. I considered, why not? And gave it a try. Let me say it was an experiment that rendered majestic results. I’ve come to the conclusion that almost any bean category could be used in a curried context. It may not work with green beans, which is more of a vegetable category, but then, as stated numerous times before, you’re only limited by your imagination.
This is an easy and quick dish to prepare. Following on the Asian concept, we decided to serve it with rice noodles. Just like regular rice and beans, it’s a marriage made in heaven. Note that if you don’t have rice stick noodles around, you can always substitute vermicelli pasta. So, enjoy these suckers. You won’t be disappointed.
CURRIED BLACK BEANS
2 (15oz.) cans black beans
½ cup minced onion
2 tablespoons olive oil
1 tablespoon curry powder (or more to taste)
2 tablespoons flour
1 cup chicken broth
- Heat oil in a skillet or saucepan. Add onion and cook over medium heat until somewhat soft and translucent.
- Add curry powder, flour and chicken broth. Mix well. Slowly mix in broth. Stir until slightly thickened. Add black beans. Stir and cook until beans are heated though. Serve over rice noodles.
Yield: 4 servings.