1 1/2 cups black beans, soaked for 8-12hrs
2 stalks celery, chopped
1 medium carrot, chopped
1 bunch scallion, chopped (because I love scallions)
1 medium onion, chopped
1 tsp cumin
2-3 tsp ground roasted cumin powder
2-3 tsp ground coriander powder
red pepper flakes, I use a lot
salt and pepper to taste
water to cook beans
Brown rice- 1 1/2 cups cooked (I did toast them lightly in about 1 tbsp butter and a bay leaf)
Lemon wedges and avocado (I did not have any)
Drain the beans and keep aside
Heat oil in a pan. Once hot, add the red pepper flakes and cumin seeds. Roast them for ~30sec or so. Then add the onions, celery and carrots- add the cumin and coriander powder, a dash of salt and pepper. Saute until the veggies are translucent and tender.
Add the beans and saute for about 5 minutes. Adjust seasoning, garnish with some fresh cilantro.
Serve it with some hot lightly salted- bay leaf smelling brown rice! Squeeze some lemon and scoop some avocado on it- and ENJOY!
Judgement: I was worried since it was a dry side dish it might not go well with rice but boy was I wrong! I could not get enough of it 😀 . This one’s a keeper my friends!